1. In a mixing bowl knead maida, ghee and 1.25 teaspoon salt, while adding 1.5 cup water slowly (add more or less as needed). The dough needs to be the consistency of chapati dough. Cover with a wet muslin cloth and set aside for at least 20 minutes.

2. In a food processor, coarsely pulse the blanched peas along with the green chilies.

3. Heat 3 tablespoons of oil in a pan. Add asafetida and cumin seeds. Also add in finely chopped garlic and saute for a few minutes.

4. Add in the turmeric powder, kashmiri chili powder, jeera powder, coriander powder and fennel powder. Add the coarsely pulsed peas.

5. Add the remaining amount of salt. Saute for around 10 minutes. Turn flame off and let the mixer cool. Heat oil for deep frying. Take small table tennis size ball of dough.

6. Roll the dough into a poori sized circle without using extra flour. Stuff the filling into this poori.

7. Pinch the edges as shown and form a ball. Flatten the kachori to give it a flat disc like shape. Set these kachoris aside and cover with wet muslin cloth to prevent the kachoris from drying.

8. Fry the kachoris on a medium flame until golden brown and crispy.

9. Remove the kachoris on paper towels to drain extra oil. Serve hot with tamarind chutney.