In a mixing bowl, add 1.5 cups of wheat flour, ½ cup coarse wheat flour, salt to taste, ½ tsp ajwain, and 4 tbsp ghee. Mix well.

Gradually add water and knead into a tight, smooth dough.

Cover and let the dough rest for 15 minutes.

In a grinder jar, add 4-5 green chilies, 1-inch chopped ginger, 7-8 garlic cloves, 1 tsp cumin seeds, and 2 cups green peas. Grind coarsely on the pulse setting without adding water. Set aside.

In a pan, heat 2 tbsp ghee, add a pinch of hing and 2 tbsp sesame seeds, and sauté briefly.

Add the coarsely ground pea mixture and salt. Sauté on a low flame until the green peas are cooked and soft.

Add ¼ cup grated coconut, 1 tsp coriander powder, 1 tsp red chili powder, ½ tsp cumin powder, 1 tsp chaat masala, ½ tsp black salt, ¼ tsp black pepper powder, ½ tsp garam masala, 1 tbsp sugar, and 1 tsp lemon juice. Add some chopped coriander leaves and mix well.

The stuffing is ready. Turn off the heat and let it cool down completely.

Divide the dough into three parts. Take one part and roll it into a large roti. Using a medium-sized bowl, cut out 7 puris from the rolled-out roti.

Take one puri, place a small portion of stuffing in the center, join the edges to seal the filling, and flatten it slightly (refer to the video if needed). Repeat the process with the remaining puris.

In a pan, heat 1-2 tbsp ghee and add the prepared kachoris. Cook on a low flame until they become crispy on both sides. Do not cook on high flame.

Remove the crispy kachoris, place them on a wire rack, and serve hot with tomato ketchup and chutney.