Method :

• In a mixing bowl, sieve the flour and add salt and sugar. Mix these dry ingredients together. 
• Then add the oil and mix it well with your hands till the flour mixture turns crumbly. 
• Slowly pour hot water into the flour little by little as you knead the mixture to make a soft and smooth dough. 
• Cover the dough with a wet muslin cloth and keep it aside. 
• Meanwhile, take the whole spices and dry roast them in a pan till the aroma fills the entire kitchen. Gently stir the spices so that they don’t burn.
• Allow them to cool down and then grind them into a fine blend. Keep this mixture aside.
• To move on to the stuffing, start with blending the raw green peas, ginger and green chillies to form a fine paste. 
• Next, place a pan over medium heat flame and add oil to it. Then throw in the fennel seeds and fry for a minute. Pour in the green peas paste and add asafoetida along with salt. 
• Stir the contents in the pan until the moisture reduces. When it’s almost cooked, add the Bhaja masala and mix it well. Turn the flame off and allow it to cool. 
• Let us now move on to the dough. Take the dough and divide it into small lemon sized balls. 
• Carry out the same process with the green peas stuffing but keep in mind that the green pea stuffing balls have to be half the size of the dough balls.
• Take one dough ball and press it into a flat shape with your palm and place the stuffing ball in the middle of it.
• Then take the edges and bring them together to seal the dough and make it into a round shape with your palms, ensuring that the pea stuffing remains in the centre. 
• Flatten the round shape and brush it with Doctors Choice Refined Sunflower oil on both sides. Also, grease the rolling pin and kitchen table with oil. 
• Roll the dough out with the rolling pin to form a thick puri. 
• Pour a generous amount of Doctors Choice Refined Sunflower oil into a deep frying pan and heat it over high flame for a minute. 
• Reduce the flame to medium heat and gently add one Kochuri. Cook one Kochuri at a time as adding more than one will affect the fluffiness of the Kochuri. 
• Ensure that the Kochuri stays submerged in the oil before it fluffs up. Turn it to the other side once one side is slightly golden brown. 
• Fry the rest of the Kochuri’s in the same way and place it on a paper towel after you take it out of the oil.

Serve this delicious hot Kochuri with Ghugni or Aloo Dum and relish it!