Blanch the nuts if necessary. Put in a saucepan with the peas and a little water and simmer for at least 10 minutes. Drain and pass through a mincer or Mouli' grater. Finely chop the coriander leaves and green chillis and add to the purée along with the sultanas, lemon juice, garam masala and coconut. Sieve the flour, bicarbonate of soda and salt into a bowl. Add the butter and enough cold water to mix to a dough. Divide dough into 16 portions and roll into round, very thin pancakes. Place a spoon¬ful of the purée in the centre of each. Gather the edges of the pancakes together and pinch to seal. Pat or roll into squares and deep fry until golden. Serve with chutney or tomato sauce.