In a big bowl add 1 cup plain flour (maida), 2 ½ tbsp ghee and salt to taste.

Mix properly and rub in between your palm for a breadcrumbs-like mixture.

Knead into a soft dough using enough water. Let it rest.

In a blender take 1 cup toovar dana, 1 cup green peas and 3 tbsp peanuts and blend to get a coarse mixture. Keep it aside.

In a nonstick pan, heat 1 tbsp oil, add ¼ tsp mustard seeds, ¼ tsp hing, ½ tsp turmeric powder, ½ tbsp ginger paste, and 1 tbsp green chili paste and on a medium flame saute for 30-40 seconds.

Add the blended toovar and green peas mixture to the pan and mix well.

Cook for 6-7 minutes and stir occasionally.

Add finely chopped coriander to it and then add 1 tbsp lemon juice, ½ tbsp sugar and salt as per your preference.

Stir well and cook for 1 minute on medium flame. Turn off the flame and let it cool.

Now, make 12 equal portions from the dough. Roll out one portion into a circle without using any flour for rolling.

Put some stuffing into the center of that portion and bring together all the sides and seal it tightly, pinching in the center (secure it well so that it doesn't open while frying).

Roll and stuff all other kachoris.

Heat the oil in a large bowl for Deep-frying on a medium flame.

Deep fry them on low flame and turn them in between until they are golden brown from all sides.

Once all the kachoris are fried, let them cool for a while and serve them with green garlic chutney.