To make the filling, shell peas and grind to a dry paste. Heat ghee, add the pea paste and all the masalas, black pepper,
salt and half a tsp. sugar. Stir thoroughly until peas and masalas are well blended and then remove from fire. Keep aside
till dough is ready.
Sieve the flour and salt. Mix in the bicarbonate of soda.
Add ghee and enough water to make dough.
Knead till dough is
soft and pliable. Divide into 16 portions and round into balls.
Stuff each ball with a little of the filling.
Seal carefully and roll out into rounds the same size as luchis but a little
Deep fry as for luchi but fry each side a little longer.