INGREDIENTS
FOR THE DOUGH
2 cups whole wheat flour (gehun ka atta)
1 tbsp fresh curds (dahi)
1/2 tsp baking powder
1 tsp ghee
salt to taste
FOR THE STUFFING
1 1/2 cups boiled green peas
2 tsp roughly chopped green chillies
2 tsp ghee
1 tsp cumin seeds (jeera)
1/2 tsp lemon juice
1 tsp chaat masala
salt to taste
2 tsp whole wheat flour (gehun ka atta)
OTHER INGREDIENTS
whole wheat flour for rolling
oil for deep-frying
METHOD
FOR THE DOUGH
Combine all the ingredients in a deep bowl and knead into a soft dough using enough warm water.
Cover with a lid and keep aside for 10 to 15 minutes.
FOR THE STUFFING
Combine the green peas and green chillies in a mixer and blend into a coarse mixture without using water.
Keep aside.
Heat the ghee in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the green pea mixture, lemon juice, chaat masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
Add the whole wheat flour, mix well and cook on a medium flame for 1 to 2 minutes or till the mixture becomes dry, while stirring continuously.
Divide the stuffing into 12 equal portions and keep aside.
HOW TO PROCEED
Divide the dough into 12 equal portions.
Roll out a portion into a 75 mm. (3”) diameter circle using a little whole wheat flour for rolling.
Place a portion of the stuffing in the centre of the circle.
Bring together all the sides and seal it tightly.
Roll out again into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
Repeat steps 2 to 5 to make 11 more puris.
Heat the oil in a deep non-stick kadhai and deep-fry a few puris at a time, till they turn golden brown in colour from both the sides.
Serve immediately, according to Warmrecipe.com.
BBN/SK/AD
