Matar kochuri (fried bread stuffed with peas)

1. Heat the ghee & fry the cumin seeds, asafetida & ginger for a few seconds.
2. Add the amshed peas, salt, turmeric, suagr & garlic.
3. Cook, stirring constantly, for 2 to 3 minutes.
4. Add cayenne, roasted cumin powder & continue to cook for 5 minutes or until all the moisture has evaporated.
5. Remove from the heat & allow to cool.
6. Form into balls about the size of grapes.
7. Prepare the luchi dough as directed in luchi recipe.
8. Divide the dough into 12 balls.
9. Press a thumb into the centre of each dough ball to form a cup. Fill this cup with a portion of the pea mixture.
10. Reform into a ball so that the pea mixture is enclosed inside.
11. Flatten the balls & roll very carefully so that the filling remains inside, into circles about 2" to 2 ½" in diameter.
12. Heat oil till hot & fry until the kochuris are light brown, crisp & puffed.
13. Drain & serve immediately.
14. Pranati sen gupta, "the art of indian cuisine.