Peas Poori recipe
2 cups wheat flour
A pinch of baking powder
1 cup peas
A pinch of asafoetida
1" piece ginger
2 green chilies, chopped
1 tsp aniseed roasted
Oil for frying
1 tbsp ghee or butter
Salt to taste
Grind peas, ginger and chilies to a smooth paste.
Powder
the aniseeds and add to this paste.
Heat oil in a pan, add asafoetida.
When this gives an
aroma, immediately add the peas paste and fry till the paste becomes quite dry and
leaves the sides of the pan.
Add salt as required, stir well and remove.
Add a little water and ghee to the flour and knead to
make a soft dough.
Make small balls of the dough, flatten with a rolling pin.
Place a portion of the pea paste in the middle, enfold
the filling, and pinch off the excess dough.
Then roll out the puris.
Deep fry in oil on both sides until fluffy and golden
brown.
Serve with any chutney or pickle.
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