Soak 250 grams of green peas in water for 2-3 hours, then drain and coarsely grind them in a mixer.
In a bowl, mix 2 cups of all-purpose flour (maida) with 1/4 cup of melted ghee, a pinch of salt, and enough water to form a firm dough. Cover and let it rest for 20-30 minutes.
Heat 2 tablespoons of oil in a pan, add 1 teaspoon of cumin seeds, 1/2 teaspoon of asafoetida (hing), and 1 teaspoon of finely chopped ginger. Sauté for a minute.
Add the coarsely ground green peas, 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, 1 teaspoon of coriander powder, 1 teaspoon of garam masala, and salt to taste. Cook for 5-7 minutes until the peas are cooked and the mixture is dry. Let it cool.
Divide the dough into equal-sized balls. Roll each ball into a small circle, place a spoonful of the green peas mixture in the center, and seal the edges to form a kachori.
Heat oil in a deep frying pan and deep-fry the kachoris on medium heat until they turn golden brown. Drain on paper towels to remove excess oil.