Mattar ki Poori / Peas Stuffed Indian Bread


BM #28   Day 3

Last day in the Indian flat bread series, and today I have made the fried bread.This stuffed poori has been on my to do list since a long time, but since it is fried , it becomes difficult for me to make .Difficult, since no one will eat, so I made just these two pooris and from the rest of the dough and stuffing I made parathas.I served these with Dahi Wale Aaloo. Dahi Wale Aaloo is a recipe to die for.I shall post it very soon.The two pooris were divided in eight parts...yes !! so everyone got a small piece to taste.The taste was awesome, but all preferred parathas those too just sprayed with very little oil.Anyway, this health story is a every day story..so let's not get into it ..Here is the recipe....


Dough
1 cup wheat flour 
½ cup coarsely ground wheat flour 
4 tsp ghee / oil 
Salt to taste 
Place both the flours in a kneading bowl. 
Add salt and ghee.
Rub like bread crumbs. 
Add water slowly and bind the dough. 
Keep aside for 15 minutes. 
Divide the dough into 12 balls. 

Stuffing 
1 cup green peas 
1 tsp cumin seed 
1 tsp fennel seed 
1 tsp coriander seeds 
Pinch asafoetida 
1 tb sp gram flour 
2 green chillies, finely chopped 
½ tsp chaat masala/ mango pwd 
½ tsp garam masala 
Coriander leaves chopped 
Salt to taste 
Heat 2 tbsp oil. 
Add cumin, coriander and fennel seeds. 
Add asafoetida and green chillies. 
Add boiled and crushed peas. 
Saute and add gram flour. 
Saute till dry . 
Add all spices and coriander leaves.
Let cool.
Divide the stuffing into 12 balls. 

Assembling the pooris
Roll each one a little, place the stuffing in the center. 
Flatten the edges with your fingers.
Cover and seal and flatten the ball. 
Make sure to press the disc first with your hand and then roll lightly. 
Deep fry, first on full flame and then on slow flame. 
Fry till crisp and golden.


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#28



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