Take 250 grams of fresh green peas and boil them in water for 5-7 minutes until they become soft. Drain the water and let the peas cool down.
In a mixer grinder, add the boiled green peas, 2-3 green chilies, a small piece of ginger, and a handful of fresh coriander leaves. Grind them into a smooth paste.
In a large mixing bowl, add 250 grams of whole wheat flour (atta), the green peas paste, 1 teaspoon of carom seeds (ajwain), 1 teaspoon of salt, and 1 teaspoon of red chili powder. Mix well to form a dough.
Add water as needed to make a semi-soft dough. Knead the dough for 5-7 minutes, then cover it with a damp cloth and let it rest for 15-20 minutes.
Divide the dough into small, equal-sized balls (approximately 15-20 balls).
Heat oil in a deep frying pan or kadai for deep frying. While the oil is heating, roll out each dough ball into a small, round puri (about 3-4 inches in diameter).
Once the oil is hot, carefully slide the puri into the oil and fry it on medium heat until it puffs up and turns golden brown on both sides. Remove the puri from the oil and place it on a paper towel to absorb excess oil.
Repeat the process for the remaining dough balls.