In a large mixing bowl, combine flour and salt. Add butter and half of the water. Slowly add the remaining water as necessary to make a soft smooth dough. Cover with a cloth and store in a warm place for 30 minutes.
While dough is setting, in a colander run frozen peas under tap water and set aside to defrost. Transfer peas into a mixing bowl and gently mash with a spatula until a coarse mixture forms. Heat oil in a saute pan over medium heat. Saute cumin seeds and ginger until fragrant. Add peas, remaining ingredients, except cilantro, and saute for 10 minutes on low heat. Remove from heat; mix in cilantro leaves; set aside to cool.
Divide dough into equal balls. Take dough ball and press it with your hand gently to expand and flatten into a circular disk. Place stuffing into center of dough; fold and pinch edges to form a satchel. Seal all edges completely. Flatten gently with your hand and roll lightly with a rolling pin. Dust with flour and deep fry until golden brown about 4-5 minutes. Makes 8 kachori.
Approximate Nutrient Analysis per serving (not including salt to taste):
220 calories, 11 g fat, 3 g saturated fat, 0 mg cholesterol, 50 mg sodium, 26 g carbohydrate, 2 g fiber, 1 g sugar, 4 g protein
