Toast cumin seed, carom seed, and dried red chili on a non-stick pan over low heat for 1-2 minutes.

Allow the spices to cool entirely.

Grind the toasted spices into a coarse powder and incorporate the bhaja masala into the stuffing.

Create a smooth blend of Green Peas using a blender or the traditional Shill Batta or Shil Nora, along with the Green Chilies.

In a pan (preferably non-stick), heat oil and infuse it with asafoetida and ginger paste. Cook for 1 minute over low heat.

Introduce the peas blend and cook on medium heat until the raw scent of peas dissipates entirely.

Add 1 Tsp. of Bhaja Masala Powder, Salt, and Sugar to the mixture and stir the stuffing.

Continue cooking for a few more minutes until the mixture no longer sticks to the edges of the pan, then turn off the heat.

Allow the mixture to cool down completely.

Prepare two cups of water to have on hand when making the dough.

Use a sieve to sift the flour and salt together.

Combine the flour mixture with oil and mix it by hand until it becomes crumbly.

Gradually add half a cup of water to the flour mixture.

Knead the dough, adding water as needed.

It took me approximately one cup and three to four tablespoons of water to achieve a dough that wasn't too tight.

Cover the dough with a damp cloth and let it sit for 10 minutes.

Divide the dough into approximately 20 equal parts.

Shape each portion of dough into a ball about the size of a ping pong ball.

Flatten one dough ball in your hand or on the kitchen counter, as shown in the picture.

Place a spoonful of stuffing in the center and seal the flattened dough to create a stuffed ball.

Repeat this process for the remaining dough balls.

Heat enough oil in a wok to fry the Kachories.

Using a rolling pin, flatten each stuffed ball into a 4-5'' disk.

Be careful not to create a hole in the center of the disk.

If needed, lightly oil the rolling board before rolling the dough.

Fry the disks on both sides over medium heat.

While frying, gently press the Kochuri with a perforated ladle to ensure proper puffing.

Continue deep frying the remaining Kochuri.

Serve the Koraishutir Kochuri with Natun Aloor Dum and Nolen Gur!