Boil some water, add 1 cup of green peas, salt, and a pinch of sugar. Boil the green peas on high flame for 3 minutes. Strain them using a sieve and let them cool down.

In a mixer jar, add 2-3 green chilies, 1-inch ginger, and 5-6 garlic cloves. Coarsely crush them without adding water. Keep aside.

In the same jar, add the boiled green peas and pulse-grind them to a coarse texture. Keep aside.

Heat 2 tbsp oil in a pan and add ½ cup chopped onion. Sauté until translucent.

Add the green chili-ginger-garlic paste and sauté well.

Add ½ tsp turmeric powder and mix thoroughly.

Add the coarsely crushed green peas and sauté.

Add 1 medium-sized crushed potato, salt to taste, ½ tsp garam masala, 1 tsp chaat masala, 1 tsp sugar, 1 tsp lemon juice, and some chopped coriander leaves. Mix well.

The stuffing is ready. Keep it aside.

Take 12 bread slices and cut them into round shapes using a bowl.

Sprinkle some water to slightly moisten the bread slices.

Place the stuffing on one side of the bread and fold it to form a semicircle (refer to the video).

Prepare all the ghughra in the same way. Keep them aside.

In a mixing bowl, add ½ cup besan (gram flour) and ½ cup rice flour. Mix well.

Gradually add 1.25 cups of water to make a batter of pouring consistency.

Add ½ tsp turmeric powder, salt to taste, ½ tsp ajwain (carom seeds), a pinch of hing (asafoetida), ½ tsp red chili flakes, 1 tbsp white sesame seeds, some chopped coriander leaves, 1/8 tsp baking soda, and 1 tsp hot oil. Mix well.

The batter is ready.

Heat oil on medium flame for deep frying.

Dip each prepared ghughra into the besan batter, ensuring it is well coated.

Carefully place the coated ghughra into the hot oil. Deep fry on medium flame until they turn crispy and golden brown.

Remove and drain on a wire rack. Fry all the ghughra in the same way.

Enjoy the bread karanji or instant matar ghughra with chutney and fried chili.