To make dough
Mix the flour, salt and oil.
Add water slowly, mix with your fingers as you pour.
Do not knead the tight dough. The dough should be semi-soft.
Cover the dough and let it sit for at least 15 minutes.

To make stuffing

Boil green peas in pressure cooker first- if using the fresh ones.
But frozen ones needn’t to be boiled.

Once cooked mash them using a potato masher or coarsely grind them in a grinder.

Heat oil in pan, add cumin seeds and fennel seeds, sauté for a minute.
Add asafoetida and green chilli sauté for a minute.

Now add the mashed peas with red chilli powder, turmeric powder, coriander powder, amchur powder, chaat masala and garam masala.
Stir and cook for 2-3 minutes.
Add a little gram flour to absorb the moisture from it.
Cook for 2-3 more and turn off the flame.

Finally add salt and chopped coriander leaves. Mix well and set aside.

Flatten a ball slightly and place a portion of the matar stuffing in center.  
Wrap stuffing and seal it's edges, again give it a shape of ball. Slightly flatten the stuffed kachori with palm.

Heat oil over medium flame to deep fry the stuffed kachori. When oil is medium hot, carefully slide or drop raw kachori in oil.

After they start to puff, slowly turn them over. Fry until golden-brown on both sides.

Kachoris shouldn’t be fried on high heat, they will get soft and will not be crispy.

Crispy and spicy matar kachori is ready.

Enjoy it on it's own or serve it with green chutney or aloo rasa.