In a large bowl, add flour, semolina salt, 3 tbsp ghee/oil. mix and Crumble the flour well
Add little water and knead to form soft dough. Rest aside for 15 minutes
Grind peas, ginger and green chillies without adding water to form coarse paste
Heat 2 tsp oil in a pan and splutter cumin seeds
Add all spice powders, crushed fennel seeds and mix well
Add ground peas paste and saute for 2 minutes
Add salt and coriander leaves. Mix well and keep it aside
Divide dough into equal portions. Flatten balls into small pooris. use greased palms to shape as unlike regular flour, Singhara flour will break easily
Place 1 tbsp filling at centre. Place another poori on top. Seal edges completely. Gently flatten it
Alternatively this procedure can be done with Molds too
Drop Kachoris in hot oil. Let it sit for a minute then press with spoon to puff it.
Turn around and deep fry Kachoris until golden brown all over on low- medium heat
Serve hot with fried chillies and green chutney
