Fried Pea Bags
Mix the flour with 2 tablespoons ghee, pinch of salt and 80 ml (approximately ½ cup) of water, and knead to a smooth dough. It is best to use the food processor or mixer with dough hook. The dough should be good to knead but no longer stick to the bowl. Possibly the amount of water will vary somewhat as per the consistency of dough.
Cover the dough with a damp cloth and let rest for about 20 minutes.
Blanch the peas in salted water, rinse, drain well and mash coarsely with a fork.
Rinse, trim and chop the green chile peppers. Heat the remaining ghee in a pan and saute the peas. Stir in the cumin and garam masala and remove from the heat. Season with salt and leave to cool.
Knead the dough again and form 16 balls. Roll out each ball into circles of diameter about 10 cm (approximately 4 inches) and place one tablespoon of the peas over each circle. Fold in crescent shape and squeeze the edges. Then fry each pea bag in hot oil for about 1 minute until golden brown. Drain on paper towels. Shortly fry the parsley and drain. Serve the pea bags garnished with fried parsley.