Boil the peas and mash them well after boiling.

Grind savory boondi or sev in a mixer and add it to the mashed peas.

Add salt, coriander powder, red chili powder, dry mango powder, chopped coriander leaves, and mix well.

Form small balls with the mixture using your hands.

In a pan, add water, salt, cumin seeds, red chili flakes, sesame seeds, and oil.

Bring the water to a boil and add semolina (suji).

Cook until the mixture thickens, then take it out on a plate and let it cool slightly.

Add chopped coriander leaves and mix well.

Wrap the pea filling balls with the prepared dough to form kachoris.

Fry the kachoris until they become crispy, or deep fry them for a crunchier texture.