Take whole wheat flour, all purpose flour, Salt and oil. Mix everything well and form a dough by adding water little by little.

Form a stiff dough. Keep the dough covered with a samp cloth for half an hour.

Preparation of the filling - Dry roast the cumin seeds and coriander seeds on a low flame till it's aromat. Cool it and grind to fine powder, this is the Bhaja moshla. This can be made in large batches and stored in airtight container.

Take the peas and coarsely grind it in the mixer grinder.

Take a non stick Kadai, add 1 tablespoon of oil. Add ginger paste, chilli paste and Asafoetida. Stir for a minute.

Add the ground peas and cook the peas till the raw smell goes.

Add sugar, Salt. Bhaja moshla and mix everything well.

Cook for few more minutes till the mixture starts to leave the Kadai.

Cool the mixture and the stuffing is ready.

Pinch out small portion of the dough, flatten it with your fingers. Place 1 tablespoon of the stuffing in the centre and seal it by bringing the edges together.

Apply some oil on the rolling board, place the stuffed ball, flatten it with palm slightly and start rolling it to disc size of 4-5 inch. Care should be taken that there shouldn't be any cracks while rolling.

Deep Fry the kochuri on a medium flame from both sides till they puff up.

The Koraishuti'r kochuri are ready to serve. Prepare all the kochuri in the same manner.