Tasty Hare 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 into a soft dough by using enough warm water.
• Cover with a muslin cloth and keep it aside for 10 to 15 minutes.

For the stuffing

• In a blender, add green peas and green chilies and 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 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 flour.
• 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 for rolling.
• 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 with any side dish of your choice.

• Energy 137 cal
• Protein 3.6 g
• Carbohydrates 15.7 g
• Fiber 1.9 g
• Fat 6.7 g
• Cholesterol 0 mg
• Vitamin A 78.1 mg
• Vitamin B1 0.1 mg
• Vitamin B2 0 mg
• Vitamin B3 0.8 mg
• Vitamin C 1.8 mg
• Folic Acid 8.3 mg
• Calcium 15.3 mg
• Iron 1.2 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 5.3 mg
• Potassium 74.4 mg
• Zinc 0.4 mg

Meghna Nath