To make the stuffing

Grind the onion seeds, ginger and green chilies into a smooth paste using a little water.

Grind the green peas into a smooth paste using as little water as possible.

In a thick bottomed pan heat the oil and temper with asafoetida.

Then add the peas paste and stir to mix the oil.

Next add the onion seeds, ginger and chilies paste and stir well.

Cook over medium heat, stirring continually, until all the water has evaporated and the mixture has turned a very dark green.

Add salt and sugar, remove from heat and let cool.

Once cool, make 20-25 equal sized balls out of the stuffing.

To make the shell

Mix flour, oil, salt and sugar in a large bowl and knead (do not add water at this stage) until everything has been thoroughly incorporated. You will know when pressing little mounds of flour in your hand forms little balls. In other words, the flour sticks together and doesn't fall apart.

Now using a little lukewarm water knead the flour to form a pliable dough that is neither too soft (to prevent breakage while frying) nor too hard (to make stuffing easy).

Cover with a damp muslin cloth or kitchen towel and let sit for 30 mins.

Once the dough has rested, divide it into 20-25 small balls.

Next follow the video instructions below to form the kochuris*.

Once ready, deep fry them till both sides puff up.