MAKING:

For Stuffing:

1. Heat oil in a pan, add cumin seeds, fennel seeds, green peas, give it a stir.

2. Add turmeric powder, coriander powder, garam masala, amchur powder, give it a toss.

3. Add salt, sugar, give it a stir, turn the flame off and allow it to cool down completely.

For the outer layer:

4. In a bowl add whole wheat flour, refined flour, ghee, rub the dough into the flour and convert it into a bread-crumb like mixture.

5. Add baking powder, salt, mix well and with the help of cold water knead it into a hard dough.

6. Divide the dough into lemon-size balls.

For Kachori:

7. Take a dough ball, apply oil, roll it into a disc.

8. Stuff the peas mixture into the disc, get all the sides together and press it. Roll it into a lemon size ball, apply a little bit of oil on the board, and press it.

9. Roll it with very light hand, ensure that the mixture doesn't come out.

10. Heat oil in a vessel, fry the kachori's in it.

SERVING:

11. Our Crispy Matar Kachori's are ready to serve. Enjoy!