Matar Ki Puri (Shallow fried bread stuffed with green peas) recipe
ingredients
3 cups (300 g) 11 oz Refined four (maida)
2 tbsp (30 ml) 1 fl oz Vegetable oil
2 tbsp (30 ml) 1 fl oz Vegetable oil
For the filling:
400 g (14 oz) Green peas (hara matar), shelled, ground to a smooth paste
2 - 3 tbsp (30 - 45 g) 1 - 1 1/2 oz Ghee
a pinch Asafoetida (hing)
Salt to taste
1/2 tsp Sugar
a pinch Soda bicarbonate
2 - 3 tbsp (30 - 45 g) 1 - 1 1/2 oz Ghee
a pinch Asafoetida (hing)
Salt to taste
1/2 tsp Sugar
a pinch Soda bicarbonate
method
1. For the filling, heat the ghee in a pan; add all the ingredients and saute till the mixture leaves the sides of the wok and is not sticky to touch. Remove and divide the mixture into 15 portions.
2. Rub 1 tbsp oil into the refined flour and knead with enough water into a soft dough. Divide the dough equally into 15 portions.
3. Take a portion of the dough, make a hollow in the centre and fill a portion of the green-pea mixture. Fold over the edges to seal the filling inside. Repeat till all are done. Cover the stuffed balls with a moist cloth and keep aside for 10 - 15 minutes.
4. With the help of dry flour, roll out each ball into a thin disc of 10" diameter.
5. Roast the disc on a griddle (tawa) on both sides using 1 1/2 tsp oil. Remove and repeat with the other discs. Cover with aluminium foil.
2. Rub 1 tbsp oil into the refined flour and knead with enough water into a soft dough. Divide the dough equally into 15 portions.
3. Take a portion of the dough, make a hollow in the centre and fill a portion of the green-pea mixture. Fold over the edges to seal the filling inside. Repeat till all are done. Cover the stuffed balls with a moist cloth and keep aside for 10 - 15 minutes.
4. With the help of dry flour, roll out each ball into a thin disc of 10" diameter.
5. Roast the disc on a griddle (tawa) on both sides using 1 1/2 tsp oil. Remove and repeat with the other discs. Cover with aluminium foil.
serving amount
makes: 15
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