For the dough
	2 cups plain flour (maida)
	2 tablespoons melted ghee
	1/4 teaspoon asafoetida (optional)
	salt to taste
Other ingredients
	oil for deep frying

For the stuffing
	2 cups green peas
	1/2 teaspoon cumin seeds (jeera)
	1/4 teaspoon asafoetida (hing)
	3/4 teaspoon ginger-chilli paste
	1 1/2 teaspoons sugar
	4 tablespoons grated coconut
	2 teaspoons chopped coriander
	1 teaspoon sesame seeds (til)
	juice of 1 lemon
	2 tablespoons oil
	salt to taste

1. For the dough
2. Sieve the flour, mix with melted ghee and salt and add enough
water to make a firm dough.
3. Knead.
4. Cover and keep aside.

For the stuffing
1. 	Coarsely grind the peas in a mixture.
2. Heat the oil in a pan, add the cumin seeds and asafoetida and
heat till the seeds crackle.
3. Add the green peas and stir.
4. Sprinkle some water, cover with a lid and cook for some time.
5. Remove the lid and allow the mixture to dry.
6. Remove the green peas mixture into a thali and allow to cool.
7. Add the sugar, grated coconut, coriander, sesame seeds, lemon
juice and salt and mix well.

Next Step:
1. Divide the dough into 20 equal portions.
2. Roll out each portion into a 75 mm. (3") diameter circle.
3. Place a spoonful of the stuffing mixture in the centre of each
circle.
4. Gently fold the circle into a semicircle and seal the edges.
5. To decorate the edges, twist the edges carefully with the
thumb and forefinger.
6. Deep fry in hot oil over medium heat till golden brown in colour.
7. Serve hot with amli ni chutney.
Tips:You can also make the filling with french beans and green
peas or fresh green toovar or fresh corn.