Matar Kachori (Peas Kachori)

Steps

1. In a large bowl, combine maida, ajwain, ½ tsp salt, and ¼ cup oil. Rub together until well mixed.
2. Add water gradually and knead into a smooth dough.
3. Grease the dough with a little oil, cover, and let rest for 30 minutes.
4. Meanwhile, sauté the peas until they turn aromatic and soften. Let cool completely.
5. Transfer cooled peas to a blender, add ginger and green chillies, and grind to a coarse paste.
6. Heat 2 tbsp oil in a pan. Add hing, cumin seeds, and fennel seeds; sauté until fragrant.
7. Add besan and sauté until it turns aromatic.
8. Add the peas paste and cook for a minute.
9. Lower the flame and add turmeric, cumin powder, coriander powder, garam masala, kasuri methi, remaining ½ tsp salt, sugar, and dry mango powder. Mix well.
10. Cook until the stuffing is well combined, then let it cool completely.
11. Knead the rested dough again and divide into small balls.
12. Flatten each ball into a cup shape using your fingers.
13. Place a small portion of the peas stuffing in the center.
14. Pleat the edges, seal tightly, and pinch off excess dough.
15. Gently flatten each stuffed ball to an even thickness.
16. Heat oil on low flame and fry the kachoris, without touching, until they float to the surface (about 3 minutes).
17. Flip carefully and fry both sides on low flame until golden brown and crisp.
18. Drain on kitchen paper to remove excess oil.
19. Serve warm with imli (tamarind) chutney.