Half boil peas and coarsely grind in mixer with ginger, garlic and green chillies.
Wash and Chop all the vegetables and grate carrots.
Add besan and semolina in a mixing bowl and make a paste with 1 bowl of water. Beat it thorougly with whisker to avoid formation of lumps. Now add remaining 1 and half bowl water in it and stir well. Add coarsely grinded paste of peas, all chopped vegetables and mix well. Add all dry masalas and mix.
Now heat 1 tb sp oil in a karahi add asafoetida, sauté for 30 seconds and now put besan and vegetables mixture in it and cook on medium flame till it turn thick. Now lower the flame. Cook again till oil starts leaving the karahi. Now squeeze lemon juice and switch off the flame.
Now grease a thali.
Pour this mixture in thali and spread it evenly with the help of spetula and keep aside for 15 minutes or till it gets cool.
After 15 minutes put a plate on this thali and turn it to down and pat thali with your hands and this will come out in round shape on other plate.
With the help of knife mark cuts in square shape
Remove all the squares in a bowl.
Now heat oil in a non stick griddle and put 4 pieces on it and fry till golden brown colour. Flip the side and fry from other side also. Crispy Besan and matar sholay are ready.
Serve hot with sauce and green chutney.
