To prepare the dough

• Take all-purpose flour, salt, powdered sugar, suji, and 2 tablespoons of oil in a large bowl.
• Using your finger, combine everything well.
• Add little water and knead it to make smooth and soft dough.
• Cover it with a clean muslin cloth and keep it aside

To prepare the stuffing

• In a mixer jar, add frozen or fresh green peas along with green chilli, ginger, and garlic.
• Add little water and make a fine smooth paste.
• Heat oil in a pan, add asafetida and cumin seeds. Allow it to crackle.
• Then add turmeric powder, coriander powder, and red chili powder. Then reduce the flame at low. Mix well and then add green pea’s paste.
• Continue mixing until the masala separates from the pan or leaves the sides.
• Add garam masala, dry mango powder, and salt to taste.
• Mix everything well.
• Stuffing is ready. Allow it to cool and set aside.

For making Kachori 

• Take little oil in your hands and divide the dough into an equal portion of balls.
• Make the round equal balls of the stuffing as like the dough.
• Take a dough ball and roll it to make a small puri.
• Add 1 tablespoon of matar stuffing into the center of the puri.
• Gently press to fold the edges together and flatten them.
• Apply some oil on the rolling board and roll the dough.   
• Prepare all matar kachoris like these.
• Fry the kachori at medium-high flame.
• Spaltter some oil on kachori.
• Flip and cook till they become golden, flaky, and crisp.
• Drain them on paper tissues to remove excess oil. 
• Serve kachori hot with aloo ki sabji.