500 g (1.1 lb) Green peas (hara matar), shelled
2 tbsp (12 g) Cumin (jeera) seeds
4 tsp (20 g) ry red chillies (sookhi lal mirch)
2 tsp (10 g) Green cardamom (choti elaichi)
2 tbsp (30 g) 7 oz Ghee
Salt to taste
2 tbsp (10 g) Red chilli powder
1 1/2 cups (150 g) 5 oz Refined flour (maida)
4 tbsp (60 ml) 2 fl oz Water
2 tbsp (30 g) 1 oz Ghee
Vegetable oil / Ghee for frying
2 tbsp (12 g) Cumin (jeera) seeds
4 tsp (20 g) ry red chillies (sookhi lal mirch)
2 tsp (10 g) Green cardamom (choti elaichi)
2 tbsp (30 g) 7 oz Ghee
Salt to taste
2 tbsp (10 g) Red chilli powder
1 1/2 cups (150 g) 5 oz Refined flour (maida)
4 tbsp (60 ml) 2 fl oz Water
2 tbsp (30 g) 1 oz Ghee
Vegetable oil / Ghee for frying
method
1. Grind the green peas into a paste.
2. Broil the cumin seeds, dry red chillies, and green cardamom. Then powder them. Keep aside.
3. Heat the ghee in a pan; cook the green pea paste with salt, red chilli powder, and the broiled powder. Keep the stuffing aside.
4. Make a stiff dough by using flour, water, and ghee. Allow the dough to rest for 2 hours in the fridge.
5. Divide the dough into equal-sized balls. Take each ball, make a well in the middle, add the stuffing and cover it. Shape like small patties and deep-fry till golden. Serve hot.
2. Broil the cumin seeds, dry red chillies, and green cardamom. Then powder them. Keep aside.
3. Heat the ghee in a pan; cook the green pea paste with salt, red chilli powder, and the broiled powder. Keep the stuffing aside.
4. Make a stiff dough by using flour, water, and ghee. Allow the dough to rest for 2 hours in the fridge.
5. Divide the dough into equal-sized balls. Take each ball, make a well in the middle, add the stuffing and cover it. Shape like small patties and deep-fry till golden. Serve hot.
serving amount
serves: 2 - 4
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