In a mixing bowl, combine flour, salt, sugar, and oil. Add warm water and knead for 5 minutes into a smooth dough. Cover and allow the dough to rest for 30 minutes.
Meanwhile, shell the peas and drop them in a saucepan of boiling water. Cover and cook until the peas are soft (about 3 minutes). Strain and transfer to a grinder jar. Add green chillies, salt, and sugar. Blitz to a fine paste, scraping sides and adding a little water, as needed.
In a small bowl, combine the ginger, cumin powder, coriander powder and 1 tbsp water to form a paste. Set aside.
Heat 10 g oil in a pan. Temper it with nigella seeds and hing. Add the ginger, cumin, and coriander paste, and fry for 2 minutes.
Now add the ground peas. Sauté on medium heat for about 6 minutes until the mixture dries out and gathers around the spatula in a lump. Set the filling aside to cool.
Divide the dough in 25 g portions and the filling in 10 g portions.
Stuff the dough with the filling as shown in the video below!
Oil the rolling pin and surface well. Roll the kochuris with a gentle hand, applying even pressure, to a diameter of 14 cm.
Lower it into hot oil (200°C+). Gently press down to allow the kochuris to puff up. Fry both sides evenly until golden.
