Grind green peas and green chilli to a smooth paste. Keep it aside.

Heat a non-stick pan over medium-low heat. Add bay leaf, cloves, cinnamon stick, cumin seeds, green cardamoms, coriander seeds and black peppercorns. Dry roast until fragrant. Then grind to a fine powder.

Heat another non-stick pan over high heat and pour 2 tbsp mustard oil. Once the oil is hot add a pinch of asafoetida and green pea paste. Cook until it becomes a little dry while stirring continuously. Add salt and continue to cook.

Once the pea mixture has fully cooked and its colour has become slightly darker, add 2 tsp of the freshly ground spice mixture. Give it a good mix, turn the heat off and keep it aside to cool down. It may take approximately 5-7 minutes to cook the pea mixture.

In a bowl, add the boiled potatoes and mash it well. Then add rice flour and salt. Mix well to form a dough.

To make the koraishuti puli, take a little potato mixture and flatten it out. Fill it with the cooked pea mixture. Seal and shape it like a puli. (as shown in the picture)

Heat mustard oil in a wok over a high flame. Once the oil heats up lower the flame to medium-high. Carefully drop the koraishuti puli into the oil and cook until it turns golden brown in colour. Make sure you don’t add too many pulis in the wok otherwise they might break.

Serve these hot and crunchy koraishutir puli with coriander chutney.