Make the dough. In a large bowl, mix flour, carom seeds, black pepper and salt.

Add oil or ghee to the flour. Use your fingers to incorporate the ghee into the flour, breaking up any large clumps of oil. You have enough oil and it is incorporated enough if when you grab a fistfull of the dough, it will hold its shape when you let go.

Knead the dough, adding water as needed, a couple of tablespoons at a time to form a soft, but not sticky dough. Stop kneading as soon as the dough is formed and shape into a log. Brush a tiny bit of ghee onto the dough.

Cover the dough with a bowl or damp towel and set aside for 30 minutes.

While the dough is resting, make the filling. In a food processor, add the chilies, ginger, and garlic. Pulse until they are chopped very finely (as finely as possible in your food processor without adding water). Then add the cilantro and pulse that into a fine chop as well. Add the green tuvar (pigeon peas) and pulse until you have a coarsely ground mixture.

Heat a non-stick pan with 2 tablespoons of oil. Add hing (asafetida), ajmo (carom seed), and onion. Cook until the onion is soft and translucent.

Add garam masala, sesame seeds, and besan (gram flour/chickpea flour). Cook for about 1 to 2 minutes until the besan gives off a toasted aroma.

Add green tuvar and salt, mix well. Cover and cook over medium heat for another 10 minutes, stirring a free times in between to ensure the mixture doesn't stick. Finish with lemon juice.

Scoop 2 tablespoons of the mixture into your hand. Squeeze and roll to form a firm ball. Set aside and repeat until you have gone through all of the mixture. You should have 16 balls.

Divide the dough into 16 equal pieces.

Form a pick out of each piece of dough by rolling into a ball and then flattening it between your palms. Roll the puck out into a four inch circle. One by one, lay the rolled piece of dough across your hand. Place a tuvar ball in the dough. Close it around the ball like a pouch. Twist to close, removing any excess dough. Be sure to pinch the seams closed securely ensuring that the seam is not too thick. If there is too much dough in the seam it may remain uncooked during the frying process.

Heat a vat of frying oil to about 325 degrees Fahrenheit. Add the balls, about 2 at a time. Stir the oil gently and continuously so they cook evenly on all sides. When they are golden brown, remove and place on a flat paper bag or paper towel.

Let them cool, serve with green chutney.