In a bowl, add the flours, yeast, sugar, salt, 2 TBSP of oil and mix well. add water as required to make a slightly stiff dough. Knead well for 10-12 mins till you get a firm dough, apply oil on its surface.

Cover and keep aside for 90-120 minutes till risen.

Microwave or boil the peas till tender with a pinch of salt and sugar. Drain thoroughly and blitz it just once to a coarse paste.

In a pan, heat half of the oil, splutter cumin seeds, add the hing, turmeric powder, coarse peas paste, and stir well on a low-medium flame till all water completely disappears. Add salt and spices to taste and mix again. Let the mixture cool completely.

Punch down and knead the dough again, make small roundels. Make equal portions of the cooled peas stuffing and keep aside.

On a plastic sheet or with greased hands, make a small disc of 3 inch diameter (pref the size of your palm), keep the stuffing in the middle and bring all the edges to the centre, and pinch out any excess dough. pat the stuffed kachoris gently and place on a lined baking tray. Similarly, complete the rest of the kachoris

Cover them lightly, and let them rest for 20-30 mins till they rise slightly.

Towards the end of the 2nd rise, preheat oven to 200 C.

Spray the kachoris liberally with the remaining oil, bake for 18-20 mins till golden brown on both sides.

Serve hot with sweet tamarind chutney ! any extras Freeze well. You may microwave the frozen ones for 30-40 seconds before serving