In a bowl, combine refined flour, salt, carom seeds, and ghee. Mix well, rubbing the flour between your palms to apply shortening.

Check the flour by forming a fist. If it holds its shape, gradually add water to knead the dough.

Transfer the dough to a kitchen platform and knead using the stretch-and-fold method until smooth and soft.

Shape the dough into a ball, place it in a greased bowl, brush the surface with oil, cover with a moist cloth, and let it rest for at least 2 hours.

Heat a pan over high flame, then lower the flame and dry roast cumin, coriander, fennel seeds, and black peppercorns until fragrant.

Grind the roasted spices into a coarse powder using a mortar and pestle or a spice grinder.

In a mixer grinder, blend green chillies, ginger, and fresh coriander into a coarse paste without adding water.

Heat ghee in a pan or kadhai. Add fresh green peas and cook over high flame for 1-2 minutes. Lower the flame, cover, and cook for 3-4 minutes or until soft.

Add asafoetida, the prepared spice mix, green paste, salt, sugar, carom seeds, and dry mango powder. Stir well and mash the peas using a potato masher.

Taste and adjust the seasoning. Transfer the filling to a bowl and let it cool completely.

Take a portion of dough and flatten it into a cup-like shape. Place a large spoonful of filling in the center.

Press the filling down and bring the edges of the dough together to seal. Pinch off excess dough and flatten the filled dough ball into a thick disc.

Place the shaped kachoris on a butter paper-lined tray or plate, cover with a damp cloth, and continue shaping the remaining kachoris.

Heat oil in a large kadhai until moderately hot (160°C). Carefully drop the kachoris into the oil and fry until crisp and golden brown.

Transfer fried kachoris to a sieve to drain excess oil.

Serves: 10-12 Kachoris