Heat a non-stick pan on low flame. Add coriander seeds, cumin seeds, black peppercorn, cinnamon, green cardamom, cloves and bay leaves. Dry roast for 1-2 minutes.
Allow it to cool down and then grind to make a coarse powder.
Grind the peas and green chillies to a smooth paste.
Heat a non-stick pan on medium flame and add mustard oil. Once the oil heats up, add the green peas paste.
Add salt and asafoetida. Mix well.
Saute for 8 to 10 minutes or until it is thoroughly cooked. Add 2 tbsp of freshly roasted masala. Mix well. Turn the heat off and keep it aside to cool down.
In a large bowl, combine all-purpose flour, whole wheat flour, salt and 2-3 tsp oil. Add water and knead to a soft dough. Cover with a wet cloth and allow it to rest for 10 minutes.
Divide the dough into small balls. Flatten it out into a small circle and add the peas filling. Bring the edges together and seal it. Roll it out into a disk of 4-5 inches.
Heat oil in a pan. Then fry the pea/matar kachori on low flame.
Cook both sides until golden. Take it out and keep it on an absorbent paper. In the same manner, make the rest of the kachoris.
Serve them hot with dum aloo.