Begin with preparing the stuffing.
Pour few drops of oil on the clean kitchen counter or rolling board (or wherever you or planning to roll the dough) and place one dough ball at a time.
It should be in size of ordinary poori but bit thicker.
Follow the same steps to make all the kachori/kochuri and serve them immediately.
But this time I wanted something different so I served Kashmiri Dum Olav or Kashmiri Dum Aloo with Koraishutir Kochuri aka Peas Kachori. And if you are having this on your Sunday breakfast, Bonde or Sweet Boondi is a must thing to lick off your plate.