Prepare the Dough: Combine the maida, salt, and ghee or oil in a bowl, mixing thoroughly until the fat is evenly incorporated throughout the flour. Add water gradually and knead until a smooth, soft dough forms.
Rest the Dough: Cover the prepared dough with a wet kitchen napkin and leave it at room temperature for 30–45 minutes.
Prepare the Peas: Rinse the fresh shelled or frozen green peas thoroughly. Transfer them to a grinder or blender and grind without water until semi-coarse. If the peas do not grind properly, add 1–2 teaspoons of water.
Prepare the Cardamom: Remove the seeds from the green cardamom and finely powder them using a mortar and pestle.
Heat the Oil for Stuffing: Heat 1 to 1.5 teaspoons of oil in a small pan.
Bloom the Spices: Reduce the heat to low, then add the cumin powder, cardamom powder, red chili powder, garam masala, and asafoetida. Fry the spices for 2–3 seconds.
Cook the Peas Mixture: Add the ground peas, sugar, and salt to the pan. Sauté for 3 minutes, stirring continuously.
Add the Besan: Stir in the besan and continue sautéing for another 2–3 minutes, stirring continuously so the mixture cooks evenly.
Cool the Stuffing: Transfer the cooked peas stuffing to a bowl or plate and allow it to cool.
Shape the Stuffing: Once cooled, divide the peas mixture into small balls and keep them aside.
Heat the Frying Oil: Before shaping the kachoris, heat enough oil for deep frying in a kadai or deep pan.
Shape the Dough Portions: Divide the rested dough into lemon-sized balls and keep them covered with a wet kitchen napkin to prevent them from drying out.
Flatten the Dough: Take one dough ball and flatten it gently with your palm. Apply a little oil to both sides.
Roll the Dough: Place the dough on a rolling board and roll it into a circle approximately 3 inches in diameter.
Fill the Kochuri: Place one prepared portion of the peas stuffing in the center of the rolled dough. Bring the edges together over the filling and press them firmly to seal.
Roll the Stuffed Kochuri: Apply a little more oil if needed, then gently roll the stuffed dough into a 4–5-inch circle. If the dough tears, patch the area with a small piece of dough and gently roll over it to even the surface.
Test the Frying Oil: Drop a small piece of dough into the heated oil. If it steadily rises from the bottom to the surface, the oil is ready for frying the kachoris.
Fry the Kochuri: Carefully slide one stuffed kachori into the hot oil. Using a slotted spoon, gently press the surface to encourage it to puff, similar to frying a poori.
Turn the Kochuri: Once one side is cooked and the kachori has puffed, the oil will stop sizzling around it. Turn the kachori over and fry the other side. It may also be turned twice and fried for a few additional seconds.
Drain the Kochuri: When the koraishutir kochuri becomes crisp and pale creamish golden, remove it from the oil with a slotted spoon and drain on kitchen paper towels.
Serve the Kochuri: Serve the koraishutir kochuri plain or alongside yogurt, chutney, aloor dum, or cholar dal.
