Thoroughly rinse and wash the peas at least 3 times and place into a large pot with baking soda and turmeric, filled with enough water to create a 2-3 inch water line above the peas.

Boil on high heat for 20-30 minutes. With a slotted spoon, skim the surface of the water, removing foam.

Once the peas are easy to crush with the back of a spoon, remove them from the heat and, using a colander, strain the peas, let cool and dry out for 10 minutes.

After the peas have cooled to the touch, place them into your mini chopper or food processor along with the garlic and chadon beni. Pulse until the mixture has been combined into a sand-like crumbly texture.

In a large pot, warm the 3 tablespoons of ghee on medium to high heat. Add the seasoned pea-crumble mixture and geera powders, stirring to incorporate and season with salt to taste.

Once all the ingredients are thoroughly mixed, the seasonings are evenly distributed and the texture is still crumbly, remove from the heat and allow it to rest at room temperature.

In a large bowl, add all dry ingredients and mix thoroughly with your fingers.

Make a well in the center of the bowl and slowly add 50 ml of water at a time using your fingers to mix until all the water has been absorbed. If the dough is too dry, add a little more water.

Knead the dough for 10 minutes or until the dough quickly bounces back when you press your finger into the dough.

Rub, coat and cover the dough ball with ghee and allow it to rest in a covered bowl for 30 minutes.

After resting, prepare your work surface by dusting with flour. Then place the dough ball onto the surface, cut into 10 equal pieces and shape into balls.

Take one ball in your hands and gently press it into a circle about 5 inches in diameter. Using this circle, you will be creating a pea-filled dough ball.

Holding the dough in the palm of one hand with fingers spread out for support, place one ¼ cup-sized scoop of the peas mix into the center of the dough circle.

Carefully moving around the perimeter of the circle, press the pea mixture into the center while stretching the edges over and around into the center, sealing all the edges together to form a pea-filled dough ball.

On a flour-dusted surface, place the finished stuffed ball to rest and lightly cover while you repeat steps until all the dough rounds have been filled with peas.

Prepare the tawa or heavy pan of your choosing, place on medium heat and coat the cooking side with ghee.

Line a plate or bread basket with a cloth napkin or clean towel to rest your Dhal Puri & keep them warm.

Place one of the pea stuffed balls onto your flour-dusted work surface. Then, using your hands, gently press from the center of the ball, moving out toward the perimeter, flattening the ball out into a circle.

Now, using a rolling pin, roll the dough out in the same direction. Continue to flatten the circle until it is large enough for your tawa or cooking surface.

Carefully place the flattened dough circle onto the hot tawa and brush the top side with ghee. Allow it to cook for 20-30 seconds before using your roti spatulas or wooden spoons. Flip and brush each side with ghee, cooking for 20-30 seconds each time for a total of 3 flips.

Once the roti has reached a nice golden brown, it is customary to fold it into half and then half again, and place it on a plate or basket to keep fresh and warm.

Continue rolling out the dough and cooking until all has been cooked and kept warm.

Serve alongside your favorite curried dish or use as a wrap for your curried meats or vegetables.