Enjoy this delicious, rich rajasthani snacks in the evenings. Khamiri Green Peas Puris are medium spicy and scrumptious to eat.
For The Dough
- 1 cup – plain flour(maida)
- 1/2 cup -whole wheat flour(gehun ka atta)
- 1/2 tbsp -sugar
- 1/2 tbsp -ghee
- 1/2 tbsp -dry yeast
- salt to taste
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For The Stuffing
- 1 cup -boiled and mashed green peas
- 1 tbsp -ghee
- 1 tbsp -cumin seeds(jeera)
- 2 tbsp -ginger-green chilli paste
- 1 1/2 tbsp -dried mango powder(amchur)
- 2 tbsp -finely chopped coriander(dhania)
- salt to taste
- plain flour(maida) for rolling
- ghee for deep-frying
For the dough: Sieve the flours and salt in a broad vessel. Make a well in the centre of the flour and add sugar and ghee in the centre and mix them well. Add the yeast to it, pour 5 tbsp of warm water over it and wait for 5 minutes or until bubbles appear on top. Combine the yeast mixture and flour, mix well and knead into a semi-soft dough, using enough water. Knead well for 5 minutes and cover and keep aside for 20 to 30 minutes or until the dough doubles in size. Once again knead the dough well and divide it into 8 equal portions. Keep aside.
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For the stuffing: Heat the ghee in a non-stick pan and add the cumin seeds. When the seeds crackle, add all the remaining ingredients and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Divide the stuffing into 8 equal portions and keep aside.
How to proceed: Roll out a portion of the dough into a 75 mm. (3”) diameter thick round using a little plain flour. Spread a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing does not spill out. Roll out again into 100 mm. (4”) round using a little plain flour. Repeat steps 1 and 2 to make 7 more puris. Heat the ghee in a kadhai and deep-fry the puris, 1 to 2 at a time, till they turn golden brown in colour from both the sides. Serve immediately.
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