• 100 gm green peas (boiled)
  
• 150 gm corn seeds (fresh)
  
• 8 green chilies.
  
• 3 tsp turmeric powder.
  
• 3 tsp garlic paste.
  
• 3 tsp mustard seeds.
  
• 3 tsp cumin seeds.
  
• Coriander - cumin seeds powder.
  
• Salt as per taste.
  
• Ghee for frying.

• 200 gm maize flour.
  
• 200 gm wheat flour.
  
• 3 tsp cumin seeds (jeera)
  
• Salt as per taste.
  
• Oil.
  
• 200 ml Water.

Method:

Stuffing:

• Firstly boil corn seeds & smash it lightly with soft hands.
• Heat ghee in a pan & fry smashed corn seeds in it.
• Take them out in a mixing plate.
• In the same ghee, add green chilies, cumin seeds, mustard seeds, garlic paste, turmeric powder and coriander-cumin seeds powder.
• Remove from heat & invert this mixer in the mixing plate & mix it properly with corn seeds.
• Add boiled & lightly smashed green peas & salt.
• Mix it all properly. [You can add a boiled potato if you feel the need to bind this mixer].

• Sieve maize & wheat flour together.
• Add salt, cumin seeds & oil.
• Mix properly.
• Put water alternating & knead into soft dough.
• Divide into medium sized equal size balls out of the dough and roll it out with a help of some dry flour so that it does not stick.
• Now put the stuffing in the center & wrap it carefully from side & make it into a ball.
• Roll it out again carefully that it does not tear from between or the sides.
• Shallow fry on the nonstick pan till it turns golden brown on both the sides.
• Serve hot with tomato chutney or curd.