2 cups wheat flour
1 tbsp ghee or butter
salt to taste
a pinch of baking powder
1 cup peas
1" piece ginger
2 green chilies, chopped
1 tsp aniseed roasted
a pinch of asafoetida
oil for frying
Grind peas, ginger and chilies to a smooth paste. Powder the aniseeds
and add to this
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.
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