Grind the green peas along with ginger and green chillies.
Heat oil in a frying pan and add the cumin seeds. When they start to splutter, add the asafoetida.
Stir them for few seconds (since heeng or asafoetida burns fast) add the green pea mash.
Now on medium flame, stir continuously and cook the green peas.
When the raw smell has gone, add salt, sugar and bhaja moshla. Make sure the spices have been completely incorporated in the mash.
Cook the peas till they start coming off from the sides.
Take it off the heat and let the stuffing cool down completely. You can make this in advance and keep refrigerated. Take it out and bring it to room temperature before use.
For making the dough, take all-purpose flour, oil and salt in a bowl. Mix everything and then slowly add lukewarm water.
You don't need too much water for this dough. It has to be a soft and firm dough and easily pliable.
Once the dough is ready, cut out lemon-sized balls. Use 2 to 3 at a time and keep the rest covered with a cloth.
Flatten each ball on the palm of your hand and then stuff with a small ball of the green pea mash.
Then gather the dough and seal the edges.
Place that upside down on an oiled surface. With a rolling pin, gently press and roll out to a disc. It shouldn't be too thick. The green pea should ideally show from one or two places under the dough.
Heat oil in a wok and deep fry these discs. Basically, these are luchis stuffed with green pea mash.
Flip the kochuri when one side has been cooked. When it slowly puffs up, take it out of the oil and keep it on a kitchen towel.
Don't worry if they don't puff up. Not all kochuris puff up.
Serve kochuri with alur dum.