Matar Ki Puri

Puri though high in oil content, are somehow a joy even if mentioned on the menu. So I make puris whenever there’s this happiness to freak out not considering ‘oh too much of oil in the food today!’  Just that you need to know how to control that happiness J okay so coming back to the recipe, here the peas and some masala are used as a stuffing for the puris giving it a definite taste, and I love the green look it takes on!

Ingredients for puri :

  • 1 cup maida/plain flour
  • ½ cup wheat flour
  • Water
  • Oil/Ghee
  • Salt to taste

Ingredients for the stuffing:

  • 1 cup matar/peas
  • ½ tsp cumin seeds
  • ½ tsp red chilli powder
  • Salt to taste

Method:

  • Grind peas, cumin seeds, red chilli powder and salt together in mixer to a coarse form.
  • In a pan heat little oil and sauté the mix for few minutes. Keep aside to cool.
  • In a wide bowl, mix the ingredients for the puri, kneading them into smooth dough using sufficient water.
  • Divide dough into twelve or sixteen equal sized balls. Flatten a ball slightly and place a portion of the stuffing. Cover, seal edges and flatten.
  • Roll out lightly with a rolling pin. Repeat with the remaining dough. Heat sufficient oil in a kadai/deep pan and deep fry puris on medium heat.
  • Serve hot with mint chutney or any subzi.

Preparation Time: 40 minutes

Serves: 4

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