Spinach Chaat

For the filling, in a food processor, blend ginger and chilies for 1 minute. Add peas and pulse for 15 to 20 seconds until coarse.

In a non-stick frying pan over medium heat, warm 1 tablespoon of oil. Add asafoetida and pea mixture and cook for 2 to 3 minutes, stirring occasionally. Reduce heat to medium-low. Add raisins, cashews, coconut, cilantro, garam masala, and salt and cook for 10 minutes. Stir in lime juice and sugar and mix well. Remove from heat. Allow to cool slightly. Shape into 12 balls, approximately 1½-inch in diameter and set aside.

For the dough, in a bowl, combine flour and oil. Mix well and add warm water. Knead for 2 minutes until dough is smooth and soft. Divide dough into 12 equal portions. Roll each portion into a disc, about 4 inches in diameter.

In center of each dough disc, place one filling ball. Bring sides of dough together and pinch top to seal. Trim off any excess dough from pinched end.

In a deep saucepan over medium heat, warm oil for frying. In batches, place a few kachori at a time and deep fry for 2 minutes, using a slotted spoon to move around, until golden all over. Using a metal slotted spoon, transfer to a tray lined with paper towels to drain. Repeat with remaining kachori, then serve hot with chutney.