After 10 minutes, take a small portion from the dough. Roll between your palm and flatten it.
Place dough ball onto the rolling board, apply some oil on rolling pin so it will be easy to roll the dough.
Roll around 2-3 inch diameter circle, keep it little thick.
Gently pick up the rolled dough and place spoon full of filling into the centre.
Pick up the edge, make series of pleats and pinched into the centre to seal it.
Gently press between your palm and any flatten it. Repeat the same process with rest of the dough.
Heat oil in a deep pan for deep frying kachori's.
Drop kachori one by one into the hot oil and fry on low heat until turn golden brown. Stir and rotate continuously.
When it is done take out from oil, shake off any excess oil. Place kachori on the kitchen towel to soak excess oil.
Matar kachori is ready, serve hot with green or red chutney.