Blend flour, salt and sugar (1/2 tsp) in a mixing
bowl.
Add clarified butter (4 tbsp), rub it in with
your fingertips until it is fully incorporated and the mixture
resembles coarse bread crumbs.
Mix in mashed peas (1/2 cup).
Add ice water and knead to form a smooth and
pliable dough.
Cover with plastic wrap and set aside for 1/2 - 1
hour.
For the filling, heat clarified butter (1 tbsp)
in a pan, add green chilies, ginger and fry for 1/2 minute, mix in
the asafoetida, peas (11/2 cups), garam masala, lemon
juice, baking soda and sugar (1 tsp).
Stir fry for 1 minute.
Remove and allow to cool.
Divide the filling into 18 portions.
Divide the dough into 18 even portions.
Shape each portion into a patty.
Cover with a damp towel or plastic wrap and set
aside.
Flatten each patty into a 21/2 (6.5
cm) round.
Place one portion of filling in the center of the
dough, then bring the sides of the dough over the filling to enclose
completely.
Pinch the seams together until thoroughly sealed.
Cover with a plastic wrap or a moist towel.
Keep aside.
Shape and stuff the remaining pieces.
Heat oil in a kadhai (wok) up to 150C (300F).
Slip in a few patties, (seam side down), at a
time.
Fry until pale golden in color and until they
sound hollow when tapped.
The crust should be delicately blistered and
crisp.
Drain excess oil and serve hot, accompanied by
Mint Chutney and or Tomato Ketchup.
