Prepare the filling firstSoak the green peas in hot boiling water for 5 minutes. Then drain it off and puree it.

In a skillet pour the oil. Once the oil heats up, add the nigella seeds followed by grated ginger and green chili. Give it a stir and then add the asafetida (hing).

Stir it aorund for few seocnds then add the pea puree.

Add salr to taste and keep cooking the mixture in medium heat for 5 minutes or until the moisture is gone and the pea filling come together as a dough.

Take it off the pan to a bowl ro plate and spread it it to cool it completely. You can prepare the filling in advance, even couple days in advance and store in th refrigerator.

Prepare the doughAdd the flour to a big mixing bowl followed by salt, sugar and ghee/oil. Mix it with your hand until it looks crumply. Take a little flour and hold it in your hand. If it retails shape it's ready for water to be added.

Add water little by little as you knead and make a soft dough.

Once done, drizzle little on the dough, cover it and let it rest for 30 minutes. (watch the video to understand better why this step is so important.

When you ready to prepare the poori, divide the dough into 10 portions, about 25 gram each portion.

Take one small portion of the dugh and flatten it out with your hand, make sure to keep the edges thin.

Place 1 teaspoon quantity of the pea filling in the center and grab the edges to seal tight. Then roll the filled dumplin making sure no filling is leaking out. Place it on a bowl or plate and stuff rest of portions. Keep the dough covered as you stuff and seal.

Once you stuffed all, rub the rolling board and pin with little oil and then gently flatten the stuffed dumpling on the board. As you roll from center to out ward, be gently or else the filling will burst out. Roll it evenly thin even if you can't get perfect circles.

I prefer to roll all and place on a tray covered with a kitchen towel. If you have someone to help you fry the kochuri, then you can roll and fry simultaneously.

To fry the kahori place a heavy bottom wok on high heat and pour enough oil.

While the oil heats up and reaches almost 350 F. To test if the oil is ready place a wooden spoon in the hot oil. Bubbles should show up instantly around the spoon.

Very gently slide one rolled kochuri to the hot oil, and using a slotted spoon, splatter oil on top. This will puff the kochuri perfectly. It will take less than 2 minutes to fry each kochuri in hot oil.

Once done, place it on a cookie wire rack. This helps the steam t escape keeping the kochuri crispy and puffed for long time.

Enjoy Koraishuti Kochuri warm with your choice of curry on the side.