Blend ginger and chillies, add a little salt and keep aside.
Grind peas in food processor into coarse bits.
Add a pinch of baking soda to preserve the green color.
Fry mashed peas in a little oil on medium heat, stirring, until slightly soft.
Let it to cool down.
Add the coriander to the peas.
Add grated coconut.
Add ginger-chilli paste, a little lemon juice and salt to taste.
Boil potatoes until tender, and mash.
Soak breads in water, squeeze, and add to potato.
Add salt, ginger-chile paste, lemon juice to taste.
Mix all together well.
Put some of the potato mixture in the cupped palm of your hand, and form it into a hollowed cup about size of half a lemon.
Dip a fingertip in vegetable oil and put the oil into the hollow.
Then add some of the pea mixture, and cover with the potato mixture around it to make a ball.
Roll the ball in a little cornflour.
Heat oil in a deep pan and fry the kachoris.
Serve immediately with a dip, chutney or ketchup of your choice.
