Mix flour, salt, and oil/ghee. Rub until crumbly.

Slowly add cold water and knead into a semi-soft dough. Rest for 20–30 minutes.

Heat oil in a pan. Add cumin, hing, ginger, and green chili.

Add the mashed peas, turmeric, salt, sugar, cumin powder, and garam masala.

Sauté on medium flame until the mixture becomes dry and aromatic.

Let it cool. Optional: Add chopped coriander.

Divide dough into lemon-sized balls.

Flatten, add a spoonful of filling, seal edges, and gently roll out into a disc (not too thin).

Heat oil on medium. Fry kachoris until golden and puffed.

Remove onto paper towels.

Aloo sabzi (curried potatoes) for a breakfast platter

Sweet tamarind chutney for a snack-time treat

Masala chai for the ultimate cozy combination