Heat 1 tbsp ghee in a pan and add 2 cups of green peas along with salt. Sauté for 3-4 minutes until the green peas become slightly soft. Transfer them to a plate and let them cool down slightly.

In a mixing bowl, combine ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp red chili powder, 1 tsp dry mango powder, ½ tsp cumin powder, ½ tsp garam masala, ½ tsp black salt, ¼ tsp black pepper powder, and 1 tsp fennel seeds powder. Mix well to create the masala mix. Set it aside.

Once the green peas have cooled slightly, put them into a mixing jar. Add 2-3 spicy green chilies, 1-inch ginger, and ½ cup coriander leaves. Without adding water, crush them coarsely. Keep this mixture aside.

In the same pan, add 2 tbsp ghee. Add 2 tbsp besan and roast it until it slightly changes its color.

Add the prepared masala mix to the besan and mix well. Then add the crushed green peas mixture, 1 tsp sugar, and salt. Combine all ingredients thoroughly. The stuffing for the kachori is now ready. Form small-sized balls from the stuffing and set them aside.

in a pan, mix ½ cup curd, 1.5 cups water, and salt. Whisk to make an even mixture.

Place the pan on the heat and stir continuously until it starts to boil.

Slowly add rava while stirring continuously.

Transfer the cooked rava into a bowl and let it cool slightly.

Once the rava is warm, knead it well until the dough turns soft and smooth.

grease your hands with oil and take a ball-sized portion of the dough.

spread kachori dough ball with hand and Place a ball of stuffing in the center, gather the edges together, and pinch to seal. Roll it into a round shape.

Heat oil in a pan and fry the kachoris on medium flame until they become crispy and golden brown on both sides.

Once done, remove the kachoris from the oil and place them on a paper towel to drain excess oil.

Finally, serve the vatana kachoris hot with green chutney and tomato sauce.