May 30, 2009

* Khamiri Puris *

3 cups whole-wheat flour
1 tsp sugar
2 tsp fresh yeast or 1 tsp dry yeast
1 tbsp melted butter
Salt to taste, Water as required
Oil for frying
For the filling:
2 cups green peas, boiled and mashed
1 tbsp desi ghee
1 tsp cumin seeds
2 green chillies, finely chopped
1/2 tsp ginger paste
2 tsp amchoor powder
1 tbsp finely chopped coriander leaves
Salt to taste, 1/4 tsp coarsely powdered black pepper

Sift the flour with the salt into a large bowl. Make a well in the centre of the flour. Add the sugar, yeast and 1/2 cup warm water. Keep aside for 10 minutes.
Add the butter and knead to a medium-soft dough adding water as required. Knead for 5-6 minutes till smooth.
Cover the dough and keep aside in a warm place for half an hour.
Heat the ghee in a non-stick pan. Add the cumin and green chillies. When they cackle, add the ginger, peas, amchoor, coriander, salt and pepper.
Saute for 1-2 minutes on low heat. Cool and divide into 20-24 portions.
Punch the dough, knead and divide into 20-24 portions. Roll out into small rounds. Place the filling in the centre. Cover and seal, then roll out into thickish puris on an oiled rolling board, using an oiled rolling pin.
Keep aside on a oiled plate for 15 minutes. Then deep fry till golden brown and puffed.
Serve immediately with curds or raita. Good for a breakfast meal.

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