1. For Roasted Cumin seeds powder dry fry the cumin seeds on medium heat until a bit darker in color. Be careful, don’t let them burn. Grind until fine using a mixer/grinder.

For peas filling

1. Add fresh peas in a mixer/food processor, and grind until a coarse paste forms, keep aside.

2. Heat oil in a deep frying pan/kadai (non-stick preferably). Add the paste of green peas, salt, and roasted Cumin seeds powder. 

3. Mix well and cook on medium flame. Stir continuously for 5-6 minutes or until the paste leaves the pan. Care should be taken not to dry up the peas filling too much. The filing should be a bit moist. Remove and keep aside.

For kochuri dough

1. For making Kochuri the wheat flour part is completely optional but strongly recommended. Many people make kachori using maida only, but I’ve seen my Mom using wheat flour into the dough always. It brings out much better taste than those Kachoris which are made out of maida dough only.

2. In a bowl add all the ingredients (except water). Mix well using your fingers. The flour mixture will become crumbly in texture. Now add water slowly, and knead until smooth, lump-free dough forms. I knead the dough on my kitchen counter to get a large free space for smooth kneading. The final dough will be smooth, soft and completely non-sticky.

3. Make balls out of the dough, the size of these balls should be a bit bigger than lemons.

4. Now press each ball from the center by using your thumb, and put 1 tbsp peas filling. Close the sides by folding them towards the centre and seal the ball.

5. At the time of rolling apply a few drops of oil on each ball. Do this for one ball at a time, when you begin to roll. And grease the rolling surface with little oil too; you need to do this every time before rolling each ball. 

6. Start rolling evenly; the approx diameter of kochuri should be 4”. Kochuri should not be very thick, neither very thin. Keep the rolled kochuri aside separated from each other; otherwise, they will stick with one another.

7. Meanwhile, heat 3 cups of oil in a deep frying pan/kadai. The oil should be hot. Start frying kochuri on high heat, one at a time. When the oil becomes very hot reduce the heat a little bit. But don’t fry them on low heat; otherwise, they wouldn’t be puffed up. It would take less than a minute to fry one kochuri. 

8. Take them out in a large bowl.

9. Serve immediately with Cholar dal, Dum aloo, Kosha mangsho etc.