Peas Kachori

Make a thick paste of the saved flour mixture, for sealing cracks. Divide dough into 10 parts, so also the filling. Make a firm ball of each portion of filling. Shape dough portion in to round. Press into a 3" wide round, with fingers and palm.

Place one ball of filling in center. Pull over all edges to make a pouch. Take care not to leave behind any part of edge. Frim press together, pluck off any extra dough. Flatten this round carefully on palm, with side of other palm. A flat, 1/4 inch thick round,with no leaks, folds should result.

Heat oil in frying pan, till smoky. Turn off flame, allow to cool for a minute. Add enough kachoris to fit comfortably. Switch on flame again, on low, when sizzling slows. Do not disturb too often. Flip when one side is golden. Fry other side, drain, keep aside.

Repeat for all dough and filling. If any cracks of slits appear on frying, seal by brushing with batter paste. Fry further till well sealed. Serve hot with green or tamarind chutneys. .