Kachori, nothing like it on a cold wintry morning

I need to thank Shipra Mishra for this recipe. Had it not been for a discussion on the preparation she would be sending to school as part of a project about teaching kids about foods made out of wheat, my palate would have been deprived of this delectable snack. Here goes....
Ingredients
Whole wheat flour  250gms
Ajwain 1/2 tsp
Pinch of sugar
Salt to taste.

Knead all these ing using water into a fine smooth dough.

For the filling...
250 gms peas, shred them into a smooth paste with little water to aid grinding
Turmeric powder
Coriander powder
Jeera powder
Chilli powder

Method
Take a tbsp of oil and added the pea paste and all the masalas meant for the filling. Cook on slow flame till done.
Now for the grand finale....
Use the atta, make them into tiny balls, roll out each ball, add the filling, seal the balls and roll them into puris. Deep fry them.
Caution ....knead atta previous day to prevent kachori from breaking when frying. Add salt to the filling at the very end, just before stuffing