I made these puris stuffed with green peas last week for our anniversary. On my wedding day, over 40 years ago, my aunt had made a delicious Indian meal for my wedding guests and one of the items she had made were these puris. My husband to be and I had just come to UK and could not afford a big wedding so we had a very small wedding with just close friends and relations. My aunt and her family kindly helped to organise the wedding and do the cooking.
After our anniversary dinner as we were looking through our wedding photographs, we released how simple our wedding day was compared to the last few weddings we have attended. The last wedding we attended had a photo booth where guests could go and have pictures taken. Such a great idea to have your photos taken when you are looking your best. It was really fun seeing some guests doing funny gestures and poses in the photo booth.
Ingredients for making the puris:
For the dough:
- 2 cups of Chappati flour
- 1 tsp salt
- 1 tsp chili powder
- 1 tsp cumin powder
- pinch of turmeric powder
- 2-3 tsp yogurt
- 2-3 tsp Sunflower oil
- 1 litre oil for deep frying the puris
For the stuffing:
- 2 cups of peas ( I used frozen peas)
- 2 tbls oil (I used sunflower oil)
- 1 tsp cumin seeds
- 1 tsp salt
- 1 tsp turmeric powder
- 2 tsp dhana jiru (mixture of coriander and cumin powder)
- small bunch of coriander – all finely chopped to add to the filling.
- 1 tsp garam masala
1. First make the puri dough. Put all the ingredients listed above for the puris in a mixing bowl. Mix and by adding small amounts of warm water bind the dough. knead it for 5 minutes, cover it with a dish cloth and leave it to rest for 30 minutes.
2. Heat 2 tablespoons of oil in a saucepan and add the cumin seeds. Once they go dark, add the frozen peas and the spices – salt, turmeric, chili powder, dhana jeeru. Stir and allow it to cook it dry. Once the peas soften which shouldn’t take too long, crush the peas using a potato masher. Once mashed, add the coriander and garam masala. If the filling is too soggy, let it cook a bit longer.
3. To make the puris:
4. Divide the dough into 12 small golf ball size balls.
5. Divide the stuffing into 12 small balls
6. Roll out a small puri. 7. Add the stuffing on top of the rolled out puri. 8. Pull in the edges of the puri and cover the stuffing. 9. Turn it over, dust the work top with some flour and roll out the puri.10. Heat the oil and deep fry the pooris.
Disclaimer: This is a sponsored Post.