In a mixing bowl combine together maida, sooji, oil and salt, mix well with your fingers, until becomes crumbly

Then by adding water, little by little, knead a smooth dough, cover and keep it for half an hour

In the meantime prepare the peas stuffing, heat oil in a pan

Then add heeng and jeera, let it splutter, then add besan

Roast it on low heat, stirring continuously, until becomes light brown

Then add ginger green chillies paste, mix well and saute for a minute

Then add the peas paste, which we get by grinding green peas with little water

Roast the peas paste, by stirring continuously, add sugar in between, cook it further until it comes together and leaves the pan

Now switch off the gas and let it cool down a little, then add salt and amchur powder, mix well, the stuffing is ready

Now we make the kachoris, make equal sized balls from the dough

In the same way make little smaller balls from the stuffing mixture

Heat oil for deep frying, first on high heat, then make the flame medium

Take one dough ball and roll it a little, place the stuffing ball in the center and seal it properly from all the sides

Now roll this stuffed ball, with very light hands, into a small poori, in this way make all the pooris

Now slowly slide the rolled out stuffed pooris in the hot oil, one by one, 4 - 5 pooris at one time

Fry them on medium heat, by turning them at regular intervals, until becomes light brown and crispy from outside

When done, then take them out on an absorbant paper, in this way make all the kachoris

Arrange them in a serving plate and serve them hot with green chutney, tamarind chutney or tomato sauce

You can make them beforehand also, like make them in the morning and can consume them in the evening