Take a mixing bowl. Add 1 cup Refined Flour, and 1 cup Wheat Flour. Crush ½ tsp Carom seeds and add it to the bowl. Add 1 tsp salt. Mix well.

Add 1 cup Refined oil. Mix well and knead until it starts to get together and breaks in your hands.

Gradually add water to make a soft dough. Grease it with ¼ tsp of oil and cover it. Let it rest for 30 minutes.

To make stuffing, take a Pan and add 1 tsp coriander seeds, 1 tsp fennel seeds, 1 tsp cumin, and dry roast on low flame.

Add 2 whole red chilli and ½ tsp salt—dry roast on low flame.

Add everything to a grinding jar and grind to make the Kachori Masala. Keep it aside.

Heat 1 tbsp oil in a Pan. Add 1.5 cups of Fresh Peas. Cook for 3-4 minutes on medium flame.

Add it to a grinding jar and grind it. Keep the Peas mixture aside.

Heat 2 tbsp oil in the same Pan. Add 2 pinch of Hing, 1-inch grated ginger, and 3 chopped green chilli. Cook on low flame for a minute.

Add the Peas mixture to the Pan and mix well.

Add salt as per taste, ½ tsp black salt, 1 tsp Kashmiri red chilli powder, ¼ tsp Turmeric powder, and 2 tbsp gram flour. Mix well on low flame.

Add 1 tsp Kasuri Methi, chopped coriander leaves, ¼ tsp sugar, ½ tsp Garam Masala, ½ tsp Amchur powder, and Kachori Masala. Mix well and cook for 2 minutes on low flame.

The Chatpata Stuffing for the Kachori is ready. Keep it aside to let it cool down.

Make small lemon-sized balls out of the Mixture for stuffing the Kachori.

Check the dough now. Grease your hands with oil and knead for 1-2 minutes. Make small balls out of the dough for making the Kachori. The balls should be slightly bigger than those we prepared for the stuffing in the previous step.

Spread the dough ball and make a hollow space in between. Keep the mixture ball in the space and seal it.

Press it with your palm to spread the stuffing inside evenly. Keep the edges thinner than the middle. Prepare the other kachoris in the same manner.

Heat oil in a Kadai. Fry the Kachoris on low flame.