Method :
Grind peas, ginger and chillies to a smooth paste. Powder the saunf and add to this paste. Heat oil in a pan, add hing . When this gives an aroma, immediately add the peas paste and fry till the paste becomes quite dry and leaves the sides of the pan.

Add salt as required, stir well and remove. Add a little water and ghee to the atta and knead to make a soft dough. Make small balls of the dough, flatten with a rolling pin.

Place a portion of the pea paste in the middle, enfold the filling, and pinch off the excess dough. Then roll out the puris. Deep fry in oil on both sides until fluffy and golden brown. Serve with any chutney or pickle.