Directions

1. 1

   Bring a pot of water to a boil and cook the green peas until completely tender, about 5-7 minutes. Drain well and transfer to a bowl. Mash the peas thoroughly using a potato masher until you achieve a chunky paste consistency.

2. 2

   Heat 1 tablespoon of oil in a large pan over medium heat. Once shimmering, add the cumin seeds and fennel seeds. Allow them to sizzle and release their aromas for about 30 seconds.

3. 3

   Add the finely chopped green chili and ginger to the pan. Sauté for about 1 minute, stirring frequently, until fragrant and slightly softened.

4. 4

   Stir in the mashed peas along with the coriander powder, red chili powder, aamchur powder, chaat masala, and salt to taste. Mix well.

5. 5

   Sprinkle the chickpea flour over the pea mixture and stir continuously. Cook for 1-2 minutes, stirring constantly, until the mixture becomes dry and no longer sticky. Transfer the filling to a plate and let it cool to room temperature.

6. 6

   While the filling cools, combine the whole wheat flour and a pinch of salt in a mixing bowl. Using your fingertips, rub in about 1 tablespoon of oil until the mixture resembles breadcrumbs.

7. 7

   Gradually add warm water, a little at a time, and knead until you form a stiff dough that holds together but is not soft. Cover the dough with a damp cloth and let it rest for 15 minutes.

8. 8

   Once the dough has rested, knead it gently once more until smooth and pliable. Divide the dough into 6 equal portions and roll each into a smooth ball.

9. 9

   Flatten each ball between your palms, then place on a lightly oiled surface. Using a rolling pin, carefully roll into a 3-4 inch diameter circle.

10. 10

    Place about 1-2 tablespoons of the cooled pea filling in the center of each circle. Gather the edges of the dough around the filling, pinching them together securely. If the edges are not sticking, dampen them slightly with water before sealing. Gently flatten the sealed kachori and roll it out to a 4-5 inch diameter circle, being careful not to apply too much pressure.

11. 11

    Prepare all 6 kachori using this method. Heat oil for deep frying in a deep pan or wok over medium heat. Test the oil temperature with a small piece of dough—it should sizzle and rise to the surface within 2-3 seconds.

12. 12

    Carefully slide 1-2 kachori into the hot oil and fry until golden brown and crispy on the first side, about 2-3 minutes. Gently flip and fry the other side until equally golden brown, another 2-3 minutes. Remove with a slotted spoon and drain on paper towels.

13. 13

    Serve the warm kachori immediately with coriander chutney and tamarind date chutney on the side.