Take a big Mixing bowl and add all the ingredients except water. Distribute oil evenly for a flaky crust. Now add warm water and need it for 5 minutes or until it become smooth. Cover and rest for 30 minutes.

For filling - take a small bowl add ginger paste, coriander powder, cumin powder and water mix well, make a smooth paste. Keep it aside.

Cook the green peas in boiling water for 3 mins. Strain immediately.

Transfer the green peas into a blender jar and add chilli, salt and sugar and make a smooth paste. You can add little water if needed.

Heat up a kadahi and add 2 teaspoon of oil add hing,kaalo jeera and previously made ginger paste. Fry it for 2 mins on medium flame. Now add green pea paste and saute on medium heat for 6 mins until dry. Stir continuously otherwise it will stick to your kadahi. Cook until the mixture gathers in lump.

Filling must be dry but soft for even spreading

Now make small doughs out of the bigger one and tuck them from all side to get a even skin. Keep them cover.

Now divide the filling. Make a small ball for evenly distribution. This ball's size should be half of the flour dough.

Flatten the flour dough by hand and put the peas ball. Now seal it and make a disc like structure.

Oil the rolling pin and the dough and make the kachoris in roll and rotate method. Roll all the kachoris.

For deep frying heat up oil.

Lower the kachoris in hot oil. Puffing of kachori depends on how hot your oil is.

Gently press down and splash oil on the side facing up. When it will be puffy turn it and again splash oil. You can do this method for 2-3 times unless the kachoris become golden brown. When you are taking out them hold against side of the kadahi for 20 sec to drain excess oil. Now fry all the kachoris using same method.

For allor dum- cut the potatoes into halves and deep fry them with some salt. Take them out and keep it aside.

In the same kadahi add bay leaf cinnamon cloves cardamom and dry chillies now saute it for a minute in medium flame and add poopy seed paste ginger paste salt as per your taste turmeric powder sugar chilli powder and tomato sauce. Now mix them and cook it in medium flame till it releases oil.

Now add friend potatoes and cook for 2-3 mins on medium flame. Then add 1 cup hot water. After few mins when it will be boiling add cashew paste and kasuri methi. Now cover it for 4-5 mins on medium flame and then switch off the flame and keep it like this for another 4-5 mins. Now serve it.

Enjoy this tradition Bengali breakfast with friends and family.