Making Pastry
In a bowl sift the flour, salt and baking powder. Add oil and mix with your fingertips to form a bread crumb like mixture.
Add water in parts – a few tablespoon at a time. Work to a smooth and stiff or firm dough. Cover with a damp cloth and set aside.

Making Matar Kachori Stuffing
Boil or steam the peas. Mash them coarsely or semi-coarsely.

Heat oil and fry the cumin seeds till they splutter and get browned. Then add the crushed ginger-green chili paste. Fry for a minute on low heat.
Add the coarsely mashed peas. Then add the dry spice powders and salt as required. Stir and mix well.
Add the gram flour. Saute for a couple of minutes until the raw aroma of besan goes away.
Check the seasoning and add some more of the spice powders or salt, if required.

Rolling Matar Ki Kachori
Make equal sized 5 to 6 balls from the dough. Roll into 3 to 4 inch round on a dusted board.

Add some of the stuffing in the center. Brush some water on the edges.
Bring together all the edges and pinch them. Press the edges downwards below.
Roll into a 4 to 5 inches kachori. Prepare all matar kachoris like these.
Keep them covered with a wet cloth

Frying Matar Kachori
Now heat oil in a kadai. When the oil becomes medium hot, slid the prepared matar kachori gently and carefully into the hot oil.

The peas kachori would start puffing up. Fry the first side until golden and crispy. Then turn over with a slotted spoon and fry the second side.Turn over a couple of times as needed and fry till they become golden brown and flaky from both sides. Make sure they are evenly fried.Drain them on kitchen paper tissues to remove excess oil. Fry the remaining batches this way and regulate the heat as needed.

Serve matar ki kachori hot with some tamarind chutney, mint chutney or any green chutney of your choice.