Ingredients
1 cup unroasted sooji / fine semolina
1 tbsp maida / all-purpose flour
2-3 pinches of baking soda
1/4 tsp salt
1 tsp oil
Oil for deep frying
Water as required to knead the dough
Ingredients for the peas curry:
1 cup green or white peas
2 cups of water
1/4 tsp turmeric powder
Salt to taste
For the masala paste:
1/4 inch cinnamon
1 Lavang /Clove
1 tbsp Putani / roasted dal
4 garlic cloves
1/2 inch ginger
2 green chillies
2 tbsp chopped coriander leaves
1 tbsp oil
1 chopped onion
1/4 tsp red chilli powder
Pinch of sugar
1/2 tsp jeera
Salt to taste
Procedure
In a mixing bowl take sooji, oil baking soda, salt, mix oil with sooji with your fingers
Add maida to the mixture and mix again well
Add water by parts and knead the dough, Dough should be not too soft nor too hard
The dough should be elastic, gluten strands need to be formed which gives a structure and shape to the pooris
So knead the dough very well into a semi-soft elastic dough and keep it in a bowl covered with a moist towel for 30 mins
After 30 mins knead the dough again, divide it into 2-3 parts
Roll each part in a large thin roti and with the help of cookie cutter or any small lid make small pooris
Cover the pooris with a moist towel, heat oil for frying
Fry the pooris on a medium flame till they turn crisp and brown
Drain fried pooris on a kitchen paper towel.
Once they get cooled store in an airtight container
For the gravy:
In a tsp oil fry chopped onion, ginger garlic, green chillies, coriander leaves for 5 mins
Grind with cinnamon, Lavang and Putani and make a fine paste
Cook the peas with water and salt for 3 whistles
Heat the remaining oil in a pan, put 1/2 tsp jeera followed by red chilli powder
Immediately put the masala paste, turmeric pdowderand saute for 2-3 mins
Add the boiled peas and water if needed
Make it boil for 5 mins, simmer the gas for 10 mins and turn off the flame
Garnish with coriander leaves
Assembling of Masala Puri:
On a plate crush fried 5-6 pooris, pour the gravy, put thin Sev, chopped onions, green chutney, sweet tamarind chutney, and chopped coriander leaves.
Serve immediately.
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