For filling:
150gms green peas, crushed
Big pinch soda-bi-carb
1/4 cup coriander leaves, chopped
1/4 cup coconut, grated
1 tbsp chilli-ginger paste
1 tsp sugar
juice of one lemon
pinch of garam masala
2 tbsp oil
salt to taste

Method:
Heat oil, add crushed peas and soda-bi-carb.
Cook on slow heat, covered with a lid. Stir often for even cooking. When the peas are cooked remove from heat, take out in a plate and cool. Add, coriander leaves, coconut,and all the seasonings. Mix well.

Prepare covering by mixing all the ingredients and make dough-like puri by using little water.
Knead well and divide into small balls. Roll each ball like a small puri, put one portion of filling, fold and stick edges making it into half round shapes.

Now decorate the edge by creating designs with your fingers to make ghughara. Deep fry in oil to light brown crispy ghughara. Serve them hot with green coriander chutney.