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08:41 PM
Sandip Prajapti
For the dough (using yeast)
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 tsp sugar
2 tsp fresh yeast or 1 teaspoon dry yeast
1 tbsp ghee
1 tsp salt
For the dough (without use of yeast)
1 cup plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1 tsp sugar
1 tsp levelled, baking powder
3 to 4 tbsp curds (dahi)
1 tbsp ghee
1 tsp salt
For the stuffing
1 1/2 cups boiled and mashed green peas
1 tsp cumin seeds (jeera)
2 tbsp chopped coriander (dhania)
3 chopped green chillies
4 tsp dried mango powder (amchur)
1 tbsp ghee
salt to taste
For frying
ghee
Method
For the dough (using yeast)
1. Sieve the flours with the salt.
2. Make a well in the centre. Then add the sugar and ghee and mix well.
3. Crumble the yeast and put in the well.
4. Pour 1/2 teacup of warm water over the yeast. Wait for 5 minutes or until bubbles appear on top.
5. Mix the yeast with the flour. Add enough water to make a semi-soft dough.
6. Knead well for 6 minutes and then keep aside for 20 to 30 minutes or until double in size.
For the dough (without using yeast)
1. Sieve the flours with the salt.
2. Make a well in the centre. Then add the sugar and ghee and mix well.
3. Add the baking powder and then add the curds on top.
4. Make a semi-soft dough by adding enough water.
5. Knead well for 2 minutes and then keep aside for at least 3 to 4 hours.
For the stuffing
1. Heat the ghee and fry the cumin seeds until they begin to crackle.
2. Add the remaining ingredients and mix well.
How to proceed
1. Knead the dough and divide into 8 portions.
2. Roll out each portion of the dough into a small thick round.
3. Spread a little stuffing on one round, fold the edges towards the centre and close. Roll out again.
4. Repeat for the remaining rounds and stuffing.
5. Wait for 10 to 15 minutes.
6. Fry the puris with a little ghee in a shallow frying pan. Press and fry on one side, and then repeat for the other side.
7. Serve hot.
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