In a large mixing bowl add Singhara flour, rava, ghee and salt. crumble the flour well with oil

Add little water and knead to form a soft dough, rest dough for 15 mins.

Grind peas, ginger and chilli without adding water to coarse paste

Heat oil in a large kadai. Splutter cumin seeds

Add all spice powders, fennel seeds and mix well

Add blended peas and saute for 2 minutes. Add salt and coriander leaves, mix well and keep it aside

Divide dough into small equal balls. Flatten the balls like puris between greased palms. Unlike maida/wheat flour, Singhara flour will break while rolling with pin, it best to shape them with greased palms

Place 1 tbsp filling in center. Place another small singhara puri on top and seal edges completely. Gently flatten it. Alternatively these can be prepared in Kachori molds too

Drop Kachoris in hot oil. Let it sit for a minute, then press with the spoon to puff up. turn around and fry the kachori till golden brown all over. Deep fry over low- medium heat and fry in batches

Serve kachoris hot with fried green chilies and green chutney