Khamiri Green Peas Puris
by Tarla Dalal
Khamiri green peas puri is a Rajasthani snack and a rather rich choice for that, since these puris have a scrumptious, semi-spicy green peas stuffing and are deep-fried in ghee.
Khamiri Green Peas Puris recipe - How to make Khamiri Green Peas Puris
Preparation Time: Cooking Time: Total Time:
Makes 8 puris.
For The Dough
1 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp sugar
1/2 tbsp ghee
1/2 tsp dry yeast
salt to taste
For The Stuffing
1 cup boiled and mashed green peas
1 tbsp ghee
1 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
1 1/2 tsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
salt to taste
Other Ingredients
plain flour (maida) for rolling
ghee for deep-frying
Method
For the dough
For the stuffing
How to proceed
For the dough
- For the dough
- Sieve the flours and salt in a broad vessel.
- Make a well in the centre of the flour and add sugar and ghee in the centre and mix them well.
- Add the yeast to it, pour 5 tbsp of warm water over it and wait for 5 minutes or until bubbles appear on top.
- Combine the yeast mixture and flour, mix well and knead into a semi-soft dough, using enough water.
- Knead well for 5 minutes and cover and keep aside for 20 to 30 minutes or until the dough doubles in size.
- Once again knead the dough well and divide it into 8 equal portions. Keep aside.
For the stuffing
- For the stuffing
- Heat the ghee in a non-stick pan and add the cumin seeds.
- When the seeds crackle, add all the remaining ingredients and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the stuffing into 8 equal portions and keep aside.
How to proceed
- How to proceed
- Roll out a portion of the dough into a 75 mm. (3”) diameter thick round using a little plain flour.
- Spread a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing does not spill out. Roll out again into 100 mm. (4”) round using a little plain flour.
- Repeat steps 1 and 2 to make 7 more puris.
- Heat the ghee in a kadhai and deep-fry the puris, 1 to 2 at a time, till they turn golden brown in colour from both the sides.
- Serve immediately.
Nutrient values per puri
| Energy | 174 cal |
| Protein | 4.5 g |
| Carbohydrates | 21.9 g |
| Fiber | 3.1 g |
| Fat | 7.7 g |
| Cholesterol | 0 mg |
| Vitamin A | 141.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 1 mg |
| Vitamin C | 3.1 mg |
| Folic Acid | 5.5 mcg |
| Calcium | 13.7 mg |
| Iron | 1.2 mg |
| Magnesium | 27.6 mg |
| Phosphorus | 81.4 mg |
| Sodium | 5.4 mg |
| Potassium | 67.1 mg |
| Zinc | 0.3 mg |
Outbrain
Can we use only whole wheat flour for the puri? Also, can we do away with the yeast?
I tried out this recipe and was really happy with the end result. Soft and spongy puri ideal as a breakfast or tea time treat. I added my own spices to the pea filling.
An Excellent variation of puri, super soft, tangy flavour of the amchur mixed with green peas with a spicy touch, its just too good.Best enjoyed for tea time snacks.
Excellent , Thank you very much