Matar Ki Puri Recipe

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Directions

For the dough

• In a bowl add wheat flour, curd, baking powder, ghee and salt and knead intoa soft dough by using enough warm water.
• Cover with a lid and keep it aside for 10 to 15 minutes.

For the stuffing

• In a blender add green peas and green chilies blend into a coarse mixture and keep it aside.
• Heat the ghee in a broad non-stick pan and add the cumin seeds and when the seeds crackle, add the green pea mixture, lemon juice, chaat masala and salt, mix it well and cook on a medium flame for 2 minutes and stir continuously.
• Add the whole wheat flour, mix it well and cook on a medium flame for 1 to 2 minutes or cook till the mixture becomes dry and stir continuously.
• Divide the stuffing into equal portions and keep it aside.

How to proceed

• Divide the dough into equal portions and roll out a portion into a 75 mm. (3”) diameter circle by using a little whole wheat.
• Place a portion of the stuffing in the center of the circle and bring together all the sides and seal it tightly.
• Roll out again into a 100 mm. (4”) diameter circle by using a little whole wheat flour.
• Heat the oil in a deep non-stick kadhai and deep-fry a few puris at a time and fry till they turn golden brown in color from both the sides.
• Serve it hot with any side dish of your choice.

Meghna Nath