For the filling:

1. To make the filling, add peas, edamame, coconut, and ginger to a food processor and pulse to a coarse paste and then remove to set aside.
2. Heat the oil in a saute pan over medium heat. Add pea mixture stirring well, for 4-5 minutes.
3. Stir in the cumin powder, garam masala, coriander powder, cayenne pepper, cinnamon powder, and turmeric powder, cook for another 5-7 minutes, or to ensure there is no moisture left in the pan but the peas are still brightly colored. Season the mixture with salt, add lime juice, cashews, and cilantro mix well.
4. Remove from heat and transfer the pea mixture to a bowl and set aside to cool completely.

For the dough and fritters:

1. To make the pastry dough, add flour into a mixing bowl and make a well in the center. Add the salt and oil to the well, then rub the mixture together using your fingertips and mixed thoroughly.
2. Add cold water one tablespoon at a time and knead the dough until it is soft to the touch.
3. Rest the dough for 30 minutes and cover.
4. When ready to make fritters, take a little oil and rub the dough doll to create a smooth surface.
5. Pinch a small piece of dough, approximately the size of a small plum, and then using a rolling pin roll into an even circle about 3 inches. Or use a pastry cutter to make an even circle.
6. Place the filling into the center about a tablespoon. Bring the edges of the circle and pinching tightly around the filling. Seal at the top by closing edges and trim any excess dough with a knife. Roll each ball into a ball using palms of the hands.
7. Heat oil at 300 and gently lower the kachori fritters into the hot oil using a strainer and gently fry until the pastry is golden brown.