Clean the green peas. Wash and chop the cilantro and green chilies.

Mix the all-purpose flour and whole wheat flour together. Add salt, carom seeds, and ghee, and mix well. Add water and knead into a stiff dough.

Heat ghee in a pan. Add cumin seeds and sauté, then add green peas and cook on low heat until soft. Add garlic cloves and sauté.

Let the mixture cool, then coarsely grind the peas, cilantro, and green chilies in a blender.

Add salt, chaat masala, garam masala, and roasted chickpea flour to the mixture to prepare the filling.

Knead the dough again and divide it into small balls. Flatten each ball slightly.

Place a ball of the pea filling in the center, fold the edges over the filling, shape into a kachori, and gently flatten with your palm.

Heat oil in a pan. Fry the kachoris on medium-high heat, turning occasionally, for 4-5 minutes until golden and crisp.

Serve the hot kachoris.