Matar Kachori - Pallika

Here's a Sanjeev Kapoor recipe that I've made a couple of times, and it works great!

MATAR KI KACHORI
These kachoris are stuffed with spicy peas and served with a chutney.
Preparation Time : 30-35 minutes
Cooking Time : 15-20 minutes
Servings : 4
INGREDIENTS
FOR COVERING
Refined flour (maida)
1 1/2 cups
Salt
to taste
Desi ghee
5 tablespoons
Oil
to deep fry
Stuffing
Oil
1 tablespoon
Cumin seeds
1 teaspoon
Coriander seeds
1 teaspoon
Fennel seeds (saunf)
1/2 teaspoon
Green chillies, finely chopped
2
Green peas, blanched & crushed
1 cup
Asafoetida
a pinch
Split Bengal gram (chana dal), roasted and powdered
1 tablespoon
Garam masala powder
1 teaspoon
Chaat masala
1/2 teaspoon
Salt
to taste
Fresh coriander leaves, finely chopped
a few sprigs
METHOD
Place maida and salt in a bowl. Add desi ghee and mix well. Knead into a smooth dough using sufficient water. Cover with a moist cloth and set aside for half an hour. Heat oil in a pan, temper with cumin seeds, coriander seeds, fennel seeds and chopped green chillies. Sauté for half a minute, add crushed green peas and asafoetida and mix. Add chana dal powder, garam masala powder, chaat masala and salt. Mix well. Remove from heat and cool.Add chopped coriander leaves and divide into twelve to sixteen equal sized portions. Divide dough into twelve to sixteen equal sized balls. Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten. Roll out lightly with a rolling pin. Repeat with the remaining dough. Heat sufficient oil in a kadai and deep fry kachoris on medium heat till brown and crisp. Drain and serve with a chutney of your choice.