1. Crush chillies in a small mixie.
2. Add peas little by little, run in short spurts.
3. Run till all peas a coarsely crushed.
4. Heat oil in heavy or nonstick pan.
5. Add asafetida and mustard seeds, allow to splutter.
6. Add peas and chillies, and let it cook till all water dries.
7. Add all the masalas and coconut and coriander leaves.
8. Cook for another 3-4 minutes.
9. Take care not to allow to burn at bottom of pan.
10. Allow to cool.

For Cover:

1. Sieve flour and salt.
2. Add ghee, mix till flour is crumbly.
3. When a fistful of this flour is held tightly, it should hold the shape.
4. If required, add a little more ghee.
5. Add water little by little, to knead a soft, pliable, dough.
6. Knead dough for 6-7 minutes, till texture is smooth and elastic.
7. Grease hands with a little more ghee, rub over smoothened dough.
8. Cover with a moist cloth, then lid, keep aside for at least 30 minutes.

To Proceed:

1. Divide dough into 10-12 parts, so also the filling.
2. Make small (4 ") rounds, not too thin not too thick .
3. Place 1 tsp. filling in one half of round.
4. Fold over the other half, sealing in the mixture.
5. Seal edges by twisting or pressing together.
6. Make all in the same way.
7. Heat oil in frying pan, till smoky.
8. Turn off flame, allow to cool for a minute.
9. Add enough kachoris to fit comfortably.
10. Switch on flame again, on low, when sizzling slows.
11. Do not disturb too often. Flip when one side is golden.
12. Fry other side, drain, keep aside.
13. Serve hot with green or tamarind chutneys.

Making time: 1 hour
Makes: 10-12 karanjis
Shelflife: 2 days