In a bowl take flour, salt and oil; combine it well.

Now add water in little quantity; prepare not too hard, not too soft dough; cover and rest for 30 minutes.

Put blanched greenpeas, green chillies, ginger paste, salt in a grinding jar and prepare a smooth paste.

For preparing dry masala, put roasted coriander seeds, cumin seed and fennel in a grinding jar, grind it coarsely.

Now for preparing stuffing, in a heavy bottomed pan, heat mustard oil till smoking point, add dry masala and asafoetida, fry till it crackle.

Add greenpeas paste and cook it, stir it continuously

Cook till the mixture dried up, keep aside till cool down.

Divide flour dough and greenpeas mixture into equal small lemon size balls.

Flatten a flour dough ball on the palm, put greenpeas ball on it.

Seal it properly, prepare all in same process.

Roll it like a poori.

Heat sufficient oil in a kadai, fry both sides till it turn golden brown.

Serve hot with desired vegetable dishes, or pickles, enjoy.