Mix all the ingredients in a bowl and knead a soft dough. While making dough keep in mind that you add water gradually, first mix all the dry ingredients and then add oil, keep adding little water and knead.
The more you knead, the softer your dough will be. Cover the dough and keep aside for 1 minute.
While the dough is resting make the filling. First par boil matar( if you are using frozen , microwave or boil for 1 minute if using fresh then for 3 minutes). Drain the excess water and let cool down. Now put the green peas in a blender.
Wash and chop methi ( fenugreek)leaves.
In a pan put oil and let it heat. Now add Cumin seeds, heeng and stir for a minute. Add matar(peas) paste, methi leaves, all spices and keep stirring this mixture till no moisture is left.
Keep this filling aside and let it cool
Now take the dough and make equal balls as equal as a size of a big lemon. Take one ball, spread it with your palm and make a depression with finger.
Fill a teaspoon of filling in this depression and close it from all sides.
Roll a little bit with a rolling pin, don’t put the pressure in center, press only on the edges, otherwise your kachoris will tear apart.
Make all the kachoris like this.
Deep fry on medium flame till golden brown and crispy.Take them out on a paper towels so that excess oil gets absorbed.
Serve hot and enjoy with Chutney, sabzi or yogurt.