Take wheat flour in a
mixing bowl, add carom seeds and salt and mix. Add sufficient water and knead into a stiff dough. Add a little oil and knead again. Cover with a damp cloth and rest for 20 minutes.
Put the pea subzi in a
blender jar and blend coarsely. Transfer it into a bowl, add turmeric powder, cumin powder, garam masala powder, ginger, red chilli powder and asafoetida and mix well.
Divide the dough into
equal portions and shape them into balls. Shape each ball into a little katori, place some peas mixture, bring the edges together and pinch to seal. Roll each stuffed ball into a small poori.
Heat sufficient oil in a
kadai, slide in the pooris, one at a time and deep fry till puffed and golden brown. Drain on absorbent paper.
Arrange the pooris
on a serving plate and serve with bowls of yogurt and pickles.