Directions
Ingredients
For Filling
Green peas – 1½ cups
Water – 1lt
Salt – a pinch
Sugar – a pinch
Oil – 4tbsp
Heeng – a pinch
Jeera – 1tsp
Saunf – 1tsp
Chilli powder – ½ tsp
Coriander powder – 2tsp
Turmeric (optional) – a pinch
Amachur powder – 1tbsp
Salt – to taste
Black salt – to taste
Green chilli chopped – 2tsp
Coriander chopped – handful
Mint chopped – handful
For the Dough
Atta (whole wheat flour) – 2cups
Salt – ½ tsp
Water – as required
Ghee – for frying
Steps
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1
Done
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Bring to boil water in a pan, sprinkle salt, sugar and drop in the green peas. Adding a pinch of sugar helps to retain the colour in the peas. Cook the peas for 5mins and strain them. Immediately put them in chilled water. This will stop the cooking process and give the green peas a bright green colour. |
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2
Done
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Heat a fresh pan or a kadai and drizzle oil. Add in heeng, cumin and saunf. Stir them and then add in the strained peas. Sprinkle with salt, black salt, chilli powder, coriander poser and amchur powder. Cook them on high heat for 2-3min and remove them to a plate. Once they are cool to touch mix in chopped mint leaves. Now using a potato masher mash up the peas. Do not make it into a paste just keep them coarse. |
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3
Done
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Divide the dough into 4 balls. Stuff each of them with the green peas stuffing and close the dough. Sprinkle some dry flour on to the stuffed dough balls and roll them flat like a disc. Heat a pan and place one of the rolled dough and half cook on both sides. Now smear ghee or oil on both sides and cook till the dough is thoroughly cooked. Remove and serve them hot. |
