How to Prepare Speedy "Peas Puri"

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The ingredients needed to make "Peas Puri":

1. Take For Puri Dough:-
2. Get 1 cup maida
3. Prepare 3 tbsp oil
4. Take to taste Salt
5. Make ready as required Water to knead to dough
6. Make ready as required Oil for deep frying
7. Get For Puri stuffing:-
8. Take 1 Cup green peas
9. Take 2 tbsp oil
10. Make ready 1 ginger
11. Take to taste Salt
12. Take Pinch hing
13. Take 1 tsp kalonji
14. Make ready 1 tbsp dry roasted powder

Steps to make "Peas Puri":

1. Dry roasted powder:- cumin seeds coriander seeds and dried red chili dry roasted for 2-3 minutes in low flam and blend it to a fine powder.
2. Puri stuffing Recipe:-
3. In pot blanch peas in boiling water for 5 minutes, remove it and transfer into cold water.
4. In a blender take peas, ginger and 1green chili. Blend it to make a smooth paste.
5. Heat oil in a pan and temper the oil with asafoetida and kalonji and cook it for 1 minutes in low flame. Now add peas paste to it and stir cooking in medium flame till raw aroma of peas gone completely.
6. Add 1tbsp dry roasted powder salt sugar to mix it well.cook for few more minutes till mixture leaves the edges of pan completely and switch off the flame. Let the mixture cool completely.
7. To make puri Dough:-
8. In a mixing bowl add maida, oil and salt. Cumble the flour well with oil. In addition add water and knead to form a dough.cover it and rest it for 15 minutes.
9. To make peas Puri:-
10. Now make the lemon sized ball from the dough and peas mixture and cover with a wet kitchen towel.
11. Take one ball and flatten it with your plam.keep 1spoon full of peas stuffing in the centre.bring all the edges of dough and press theme together.
12. Apply some oil if required and roll the stuffed puri to a circle.
13. Now heat a wok with sufficient oil for deep frying.
14. Gently drop the puri in the hot oil.with a slotted spoon, apply pressure on puri to help it to puffy up.
15. When one side is done and all puffed up, turn over and fry the other side.
16. When the puri appear crisp and pale creamish golden take them out and put on kitchen paper towel to remove the excess oil.
17. Serve it hot with aloo sabji.

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