In a food processor, puree green peas with ginger and chiles.

In a skillet, heat 1 tablespoon ghee. Add cumin seed and nigella seed. Fry for 1 minute. Add green pea paste and fry for 2 minutes. Add turmeric, cumin power and salt. Stir to combine.

In a large bowl, combine flour, ghee and salt. Add warm water a little at a time until you have a soft dough, approximately 1 - 1 1/4 cups. Cover dough with a damp cloth and leave to rest for 10 minutes.

Divide dough into 12 equal sized balls. While you work with the dough, leave the rest covered with the damp cloth.

Take one of the balls of dough and pass the dough from one hand to the next, squeezing the dough as you go from hand to hand. This will make the dough soft and smooth. Form a smooth ball. Stretch the dough in your hand to form a small cup. Place about 1 teaspoon of the green pea stuffing in the cup. Bring the dough around the cup to seal.

Place on a floured board. Sprinkle a little flour on top of the dough and roll into a circle, approximately 6-7" in diameter.