Matar ki Poori …..from the kitchen of Anju Poddar

Ingredients:

1/2 kg peeled peas or 1/2 kg safal frozen peas
2 inches ginger piece
3-4 green chilli
1 tsp oil
Salt to taste
1 tsp Sugar
200 gms maida
1 tbsp ghee

Method:

Grind peas, ginger and chilli in mixer (Add little water for the mixer to work)

In a pan, heat 2 tbsp oil. Add peas paste, 1 tsp salt, 1 tsp sugar (Optional one pinch green food color)

Cook on medium flame, stirring constantly, for 10 minutes till it gets hard and does not stick to the hand. Let it cool.

In maida (optional whole wheat flour), add ghee or oil, 1 tsp salt. Mix well. Knead with water. Cover with wet cloth.Let it sit for half an hour.

Divide the dough into 12 round portions.

For one puri If the dough is 40%, peas paste should be 60%

Flatten one of the dough round ,fill with the peas paste. Dust it with flour and roll.
Some times when you roll the puri the filling of peas does not spread evenly at the edges. So to make the edges look good with green peas paste evenly spread…one can take a steel tiffin cover a little smaller than the rolled puri…place it on top of the puri and cut off about 1/2” from the edges all round…this gives the puri a neat even look.

On medium flame, cook the puri with oil or ghee.
If eating your puri hot, ghee is preferred. If want to keep the puri for 2-3 days, cooking with oil is a better option (because if we cook with ghee puri tends to stick).

Note: Matar ki poori tastes good with Dahi ka Aloo