Peas are rich source of protein. They are called mutter in Indian languages. We commonly use it in vegetable gravy, snacks and rice dishes.
Ingredients
For covering
All purpose flour 1cup
Salt
Oil (hot) 1spoon
Ajwaein in hindi (bishop’s weed or carom in English) few seeds crushed
Water

For stuffing
Blanched Green peas 1cup
Grated coconut 1/4 cup
Freshly chopped Coriander leaves 2tbsp
Finely chopped Onion 4 tbsp
Garam Masala powder 1tsp
Coriander seeds powder 1tsp
Jeera masala 1tsp
Cumin seeds powder 1tsp
Amchoor powder 1tsp
Salt
Green chillies (optional)
Garlic, ginger (optional)
Tomato sauce 2tbsp
Asafoetida 1/4 tsp
Turmeric powder 1/4 tsp
Red chilli powder (according to taste)
Oil
Cumin seeds

Oil for frying

First start by making the dough for the covering. Mix all the contents to form a soft yet firm dough.
Now take a pan and add oil. Add Cumin seeds, asafoetida, turmeric powder. Before the cumin seeds turn black, add onion and fry them till they turn soft. Now add the blanched peas and all the different masala powder mentioned above. Fry them till peas get soft further. Now add tomato sauce and salt. Stir fry for few more minutes. Finish the stuffing by adding grated coconut and coriander leaves.

Now make small balls of the dough, roll them, add the stuffing as shown in the image below.

Fold this to form a semi circle of dough with all the contents. Fold the sides. Use a dab of milk on the edges to form the covering. I lightly pressed the folds with fork to get some design.

Deep fry till they golden brown. They are ready to eat.

Appearance
Looked pretty decent.

Taste
They tasted real well. The taste of the stuffing will matter, it should be strong enough that the covering doesn’t make it a bland or boring to taste.