Ingredients:
- 1/4 tsp salt
- 3 tblsp ghee (melted)
- 1 cup refined flour
- For Filling
- 1/4 kg Peas (shelled)
- 1 inch Ginger
- 4 small Green Chillies
- 4 tsAniseeds (saunf)
- 1/4 tsp Asafoetida
- Salt to taste
- Ghee to deep fry
Method:
- Sift the flour with 1/4 tsp salt.
- Mix in 2 tblsp of ghee and knead to a soft dough.
- Grind the peas, ginger, green chillies and aniseeds to a fine paste.
- Fry the asafoetida till light brown.
- Mix in the peas paste and salt.
- Fry well till the paste is cooked.
- Take off from heat up and let it cool.
- Divide the dough into 8 balls.
- Press each ball in the centre and fill it with the pea mixture.
- Close the opening well and flatten.
- Roll out as for puris.
- Heat up ghee in a kadhai.
- Deep fry the puris on low heat up till golden brown.
- Remove and serve hot.
Defineway Technologies Pvt. Ltd.