Mix the maida, salt, heated oil and knead to a stiff dough.
Heat oil for the filling, and add the rai. When it splutters add the green chillies, coriander, peas and salt.
Saute till peas are cooked through.
Roll dough into small rounds.
Place filling on one half of the round, wet edges and fold over. Press to seal.
Deep fry till crisp and golden and serve.