Serves 5-6
Cooking time (approximately): 20 minutes

Ingredients:

For stuffing:

250 gms peas, shelled and mashed (you could even put it through a mixer for five minutes).
1 tbsp kala jeera
2 red chillies
5 tbsp sunflower oil
Salt to taste

For the kachori.
100 gm of maida
1 tbsp salt
1 tbsp sunflower oil

For frying.
4 cups sunflower oil

Method:
For stuffing
Heat 5 tbsp sunflower oil in a pan.
Add red chillies and kala jeera.

Once the jeera splutters, put the mashed peas in a pan. Cook till the peas turn a brownish colour. The stuffing is now ready. Keep it aside.

For the kachori.
Mix the maida, salt, 1 tbsp sunflower oil into a smooth dough.
Make small balls with tiny depressions in them.
Stuff the peas into the depression. Take care not to overstuff it. Then, seal the depression.
Roll out the balls into small rotis (they should be larger than puris but smaller than rotis in size).
Heat four cups of sunflower oil in a kadai.
Fry the kachoris one by one. Adjust the flame so that the oil does not get too hot and burn the kachoris.

Serve hot with chutney or any vegetable curry.

Health counter: These kachoris are very tasty and double up as meals. They are high in calories, though, and should be avoided by those on a diet.