Green pea kachoris are the perfect snack for winter. They taste absolutely delicious, and the enjoyment is doubled when paired with tea. So, if you also want to enjoy pea kachoris, let's learn this super-easy recipe.

This recipe is quite simple, and you can easily make crispy pea kachoris in 30-40 minutes. Let's learn the easy recipe for making pea kachoris.

Ingredients
For the dough:
2 cups all-purpose flour
1/4 cup oil or ghee (for shortening)
Half a teaspoon of salt
Lukewarm water for kneading

For the filling (spices):
2 cups coarsely ground green peas
2 tablespoons gram flour (to keep the filling dry)
1 tablespoon ginger-green chili paste
Spices: Asafoetida, cumin seeds, fennel powder (1 tablespoon), coriander powder, red chili powder, garam masala, and dry mango powder (amchur)
Salt to taste and oil for frying

Instructions
First, mix salt and oil into the flour. When the flour starts to bind together in your hands, add a little water at a time and knead a soft dough. Cover it with a damp cloth and let it rest for 20 minutes.

Now, heat some oil in a pan. Add asafoetida, cumin seeds, and fennel powder. Then add the ginger-green chili paste and coarsely ground peas and sauté. Add the gram flour and all the remaining dry spices.

Cook until the moisture from the peas is gone and a fragrant aroma is released. Once the mixture cools down, make small balls from it.
Now take a small ball of dough and flatten it with your hands. Place a pea filling ball in the center and close the dough from all sides. Gently press it between your palms.

Now, lightly heat the oil in a pan and add the kachoris on low heat. When they puff up and float to the top, increase the heat slightly and fry them until golden brown and crispy on both sides. Keep these points in mind:
Do not add any water while grinding the peas.
For an authentic, sweet shop-style taste, add a little extra fennel powder.
Never fry the kachoris over high heat; otherwise, they will not become crispy.

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