Nothing beats the idea of starting the lazy Sunday morning with a breakfast of puris or luchi with Dum Aloo (spicy potato curry). However, puris can be of different kind and known as kachori, bhatura , nun etc. Among all, Peas Puri is my favourtie.
Since fresh peas used to be available only in winter months in India, Peas Puri was more of a winter delicacy. I still relish the memory of my mother preparing this while waiting seemed too long for me. My expertise in the whole process, however was limited to peeling off the peas back then. Now it is indeed a bit arduous to prepare all by myself, but the end result is worthy. Here goes the recipe of peas puri which you will not be tired of trying again and again.
Ingredients for 20 pieces of puri :
For stuffing :
- Green peas – 1½ cup
- Ginger – ½ inch piece
- Green chillies – 2
- Asafoetida powder (Hing) – ½ teaspoon
- Cumin powder – ½ teaspoon
- Coriander powder – ½ teaspoon
- Garam masala powder – ½ teaspoon
- Salt & sugar to taste
- Cooking oil – 3 tbspoon
For dough :
- Plain flour – 2½ cup
- Pinch of salt
- Lukewarm Water – 2/3 cup (approx.)
- Oil – 2 tbspoon
Extra oil for frying the puris.
To prepare the dough, take the flour in a large bowl and mix it well with salt and oil. Now add water little at a time and make a soft dough, knead the dough very well. It should not be very soft like “roti” dough, rather should be little firm like a puri dough. Keep it aside in an air tight container for at least 30 minutes.
Meanwhile grind the peas with ginger, green chillies, salt and sugar in a mixer grinder and make a coarse paste.
Heat 3 tbspoon of oil in a frying pan over medium heat. Add asafoetida into the hot oil and then the paste of peas. Stir the mixture well, gradually add all the spices and cook until the raw flavour of peas goes away and the mixture attains the texture to be used as a stuffing. Now let the mixture cool.
Now divide the dough into 20 equal size balls and roll them between your palms. Flatten each ball evenly by your fingers to make a hole in the ball, put 1 teaspoon full of the peas stuffing, close it from all sides and again roll them between your palms.
Now coat each ball with little amount of flour and roll them in a size of puri with a rolling-pin on work surface. Don’t give much pressure while rolling the stuffed balls as the stuffing may come out from the dough. Dust the flour off very well from the surface of puris before frying.
Now heat sufficient amount of oil for deep-frying and fry the puris in it. I don’t like my puris to be brown in colour, so I don’t fry them for too long. You can fry the puris according to your preference. All of my puris turned out absolutely round shaped as appear in the picture, so I was very happy and amused too. 🙂
Now you are ready to serve the mouthwatering peas puris. I like to eat it without any side dish to relish the flavour the peas, but you can serve it with “dum aloo” or “aloor dum” (for the recipe look into my post Dum Aloo ).
- You can roll the puris with oil instead of flour if you find it not too difficult for you. Most of the time I have trouble as stuffing comes out from the dough while rolling with oil.
- If you are using solid asafoetida instead of powder, then add a pinch of it while grinding the green peas.
- Try to use fresh green peas.