First, heat a cup of water. Heat it until warm enough to touch.

Next, take a large mixing bowl and add the maida all-purpose flour, and salt to taste.

Mix the dry ingredients nicely and then add some vegetable oil.

Mix again and then add a little warm water to the maida.

Start to knead the dough while adding warm water in small quantities. Keep kneading the dough until it is smooth and soft.

Take a bit of oil in the fingers and apply it on the surface of the kneaded dough. Cover it and keep it aside.

Take a boiling pot and add water and salt. Let the water come to a boil.

Now, add the green peas (fresh or frozen) to the boiling water.

Let the green peas boil for about 3 minutes. Turn off the flame after 3 minutes, drain the water immediately, and rinse the green peas under tap water.

Next, take a blender and transfer the green peas in it.

Add the green chilis, salt to taste, and sugar to taste into the blender.

Blend until a fine paste is formed. Add a bit of water and blend again.

Now, take a small bowl and add the ginger paste, cumin powder, and coriander powder along with some water to make a thick slurry.

Next, take a pan and add 2 tsp vegetable oil. Let the oil heat until it smokes a little and then add the kaalo jeere and hing. Keep the flame on medium.

Stir for a few seconds and then add the spice slurry.

Stir again nicely. Fry the spices until the raw smell is gone.

Now, add the green peas and chili paste.

Combine everything together and stir them. Keep the flame on medium.

Keep frying the mixture until it dries out and comes together really well.

Take a taste test and add anything if needed.

When done, transfer the peas filling onto a plate and let it cool.

After the dough has rested, remove the cover and knead once again for a minute.

Next, divide the dough into 10 to 12 small portions.

Now, take a portion of the dough and make a nice ball with it.

Using the fingers, make a small bowl shape and stuff it with some filling.

Do this with all the portions of the dough.

Now, take a rolling board and a rolling pin.

Place a stuffed dough ball and gently flatten it with your fingers.

Next, roll the dough nicely and gently so that the filling does not come out. The diameter should be around 10 cm.

Do this with all the stuffed dough balls.

Next, take a deep-frying pot or a kadhai and add a generous amount of vegetable oil.

Let the oil heat until it smokes a little.

Then, gently lower the kochuri one at a time.

Fry until golden from both sides. Keep the flame on medium.

Do this with all the kochuris and when done, transfer them onto a kitchen tissue-covered plate. This will soak off the excess oil.