Thursday, 18 October 2012

Hare Mutter ki Puri


For the dough
2 cups whole wheat flour (gehun ka atta)
1 tbsp fresh curds (dahi)
1/2 tsp levelled, baking powder
1 tsp ghee
1/2 tsp salt

For the stuffing
1 1/2 cups boiled green peas
3 to 5 green chillies, finely chopped
1 tsp cumin seeds (jeera)
1/2 tsp lemon juice
1 tsp chaat masala
1 tsp whole wheat flour (gehun ka atta)
1 tsp ghee
salt to taste

Other ingredients
ghee or oil for deep frying


    For the dough 

    1. Combine the wheat flour, curds, baking powder, ghee and salt and make a soft dough by adding some warm water.
    2. Knead the dough for at least 6 to 7 minutes till it is smooth and elastic.
    3. Keep the dough under a wet cloth.
    4. Divide the dough into 12 equal portions. Keep aside.

    For the stuffing 

    1. Grind the green peas and green chillies to a paste in a blender, without using any water.
    2. Heat the ghee, add the cumin seeds and fry until they crackle.
    3. Add the green pea mixture, lemon juice, chaat masala and salt and cook for a few minutes. Sprinkle the flour and cook for 2 to 3 minutes until the mixture becomes dry.

    How to proceed 

    1. Roll out each dough portion into a small round. Put a teaspoon of the stuffing in the centre and close it.
    2. Roll out thinly with the help of a little flour. Repeat with the remaining dough portions and stuffing.
    3. Deep fry in ghee over a medium flame so that the puris cook from the insides also.
    4. Serve hot.


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