Boil or steam the peas and let it cool.

Take the ginger, boiled peas, and cut chili in a grinder.

Blend them well to shape a ground paste and set aside.

Heat 1 tsp. oil in a wok over medium heat

Once the oil has warmed up, add cumin seeds and asafoetida and let them squirt.

Add mixed peas and mix well.

Add the dry spices, salt and coriander leaves to the mixture and mix well.

Once the mixture is cooked, turn off the heat.

Take the grits ( rawa ) and all-purpose flour ( maida ) in a large bowl, add salt and a little oil and mix well.

Slowly add water to it and knead the dough well. Set aside for 15 to 30 minutes.

Remove the small ball from the dough and place it on a rolling board.

Put some mayda on it and roll the ball in a circle with a medium-sized rolling pin.

Place the scoop of cooked stuffing in the center of the rolled dough and grease some water around the edges.

Then gather all the edges together and squeeze them.

Again, wipe a little Maid and roll it to get a mid-size disc.

Repeat the steps to do some more.

Heat the oil in a deep oven over medium heat; as soon as the oil has warmed up, throw into it the rolled kahori from the edges of the wok

Deep fry until golden brown

Fry all kahori in this way and serve hot with green chutney