Crush the peas in a chilly cutter, we want them coarse.
Else you could boil the peas and crush them.
Add asafoetida and carom seeds.
Immediately add the crushed peas and the spices including salt.
Add lemon juice and coriander leaves.
Mix well , cook for a couple of minutes, till the peas do not have a raw smell.
Cool the stuffing and then use.
Add salt and ghee to the flour.
Rub and mix till resembles bread crumbs.
Add water slowly and bind to a semi soft dough.
Pinch out small balls and roll.
Place the stuffing and bring together the edges.
Secure them tightly, so as to seal the Kachori.
Make with rest of the dough.
Deep fry the Kachoris till golden and crisp.
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