First of all heat oil in a nonstick pan, put cumin seeds in little hot oil, when cumin seeds starts slathering add asafoetida and ginger chilli paste and saute it for 30 seconds.
Now add boiled green peas and green pigeon peas and smash them with spatula and mix well, now add turmeric powder, sugar, amchoor powder, lemon juice and salt and mix all the things very well.
Now add grated dry coconut and coriander leaves and mix well then take out the mixture in a bowl and let it cool for few minutes.
Now make small puris from binded flour, take one puri put 1-2 tsp peas mixture on it then put another puri on mixture and press it little and cut in square shape, seal from all sides, make all the surti plaza this way.
Heat oil for frying, fry all the surti plaza till become light golden brown than take them out in a plate, cut all the plazas in two parts, put tomato ketchup on them then besan sev.
Finally take them in serving plate, garnish with tomato ketchup and coriander leaves and serve hot.