4 cups unbleached all purpose flour, plus more as needed
1 package (2 1/4 teaspoons) yeast
How to make it
For the dough:
Add all ingredients in order to your bread machine and set on "dough" cycle (if you don't have a bread machine, let me know if you need "by hand" directions).
To make the filling:
Coarsely crush the peas in a food processor. Heat the oil in a small saucepan, add the onions. Once they brown up, add the ginger and chillies and cook for a minute, stirring well. Mix in the powdered spices and after toasting them for a few seconds, the peas. Add the herbs and then allow the filling to cool down. Season with salt and lemon juice to taste.
Assemble & Fry:
Divide dough into 16 balls. Roll out each one, take it in your cupped palm [Photo25216]. Place a tablespoon of the filling in the center, and close the dough around the filling, removing all the air inside and pinching it closed [Photo25217]. Press the dough to flatten it a bit more. Be gentle to avoid tearing the dough. Repeat with the remaining circles of dough.
Meanwhile, heat a couple of inches of oil for deep-frying. Fry the doughnuts on medium heat, 4-6 at a time, depending on the size of the pan [Photo25218]. Turn them once to make sure that they are deeply browned on both sides. *IMPORTANT: if the oil is too hot, the dough will brown on the outside before the inside gets cooked*.
Drain on paper towels and serve hot. (I cut them all in half for a party).