Shell and boil the peas, it will take about 15 minutes for the peas to soften up. Cool it and make a paste out of it, add little water to help in grinding on the mixer grinder, do not add excess.

Add the pea, green chillies, salt and sugar and grind it into a paste, add just enough water to help in grinding. (If mixer jar is small you can do in batches). Add Cummin powder and coriander powder to the ginger paste and add little more water to make a paste.

In a non-stick pan heat the oil and add Kalonji, once it crackles add Hing and then the ginger, Cumin, coriander paste and saute it more, it will take about 5 minutes for all these.

Then add the pea paste and cook till it becomes dry kind of dough, do it on low flame and stir it continuously, it will take about 10 minutes. Your kachori stuffing is ready. Let it cool to room temperature, it may take an hour or two.(I generally make it overnight for my morning breakfast kachori.)

Meanwhile the pea paste cools, prepare the dough, cover and let it rest for at least 20 minutes.

Heat oil in a kadai. Divide the dough into small balls, flatten it with the help of your fingers, making the edges thin, once done keep the stuffing at the center and close it by bringing the edge together. Make it into a smooth ball. Apply oil and flatten it gently with rolling pin and fry in the hot oil like you fry a Puri.

Adjust the flame accordingly. Once fried keep it on a kitchen tissue paper to absorb the extra oil.

Serve it hot with Aloo ki Sabji / Aloo Torkari. Bon Appetit.