Mix the flour, semolina, ghee and salt together. Add water a little by little to form a dough that is moist and holds together but not sticky. Cover with a damp kitchen towel and let it rest for 30 mins.
Wash and drain the green peas. Grind to a coarse paste with the green chillies and ginger.
Heat the 2 tbsp oil in a sauté pan and add the ground mixture and all of the spice powders and salt. Chop the cilantro finely and mix it in to the green peas and masala mix. Sauté for a couple of minutes till the raw scent of the spices goes away. Remove from heat and keep aside.
Now heat the oil for deep frying in a pan. Make small lime sized balls out of the dough. Flatten a little on the palm of your hands. Take about 2-3 tbsp of the filling and place it in the center of the dough. Bring all the edges of the dough together on top and flatten it again between your palms.
Check if the oil is hot by dropping a tiny piece of dough into the oil. If it sizzles immediately and rises up in a few minutes, then the oil is hot enough. Place the dough with the filling gently into the oil. Flip over after 2-3 minutes. Do not keep the oil on high heat as the outside of the kachoris will brown soon and the insides would not have cooked well. Let it cook on the other side for a couple of minutes as well and then drain on to paper towels.
Repeat with the rest of the dough and the filling. You may have a little left over filling, which you can use as a filling for a paratha later on.