Hare Mutter ki Puri, Green Peas Puri

by Tarla Dalal

Coarsely crushed green peas and tangy spices is stuffed into bhatura-like dough, and deep-fried in oil. Although it is rich fare, Hare Mutter ki Puri is scrumptious, and sure to get digested soon if you choose to have it for breakfast.

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Hari Mutter ki Puri is an interesting snack in which coarsely-crushed green peas, flavoured with tangy lemon juice, spiky green chillies and aromatic jeera, is stuffed into bhatura-like dough, and deep-fried in oil.

This scrumptious puri is super tasty as it features a range of flavours and textures. It can be had with breakfast or as a tea-time snack .

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Hare Mutter ki Puri, Green Peas Puri recipe - How to make Hare Mutter ki Puri, Green Peas Puri

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins Makes 18 puris (18 puri )
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Ingredients

For The Dough
2 1/4 cups plain flour (maida)
1 tbsp curds (dahi)
1/2 tsp baking powder
1/2 tbsp ghee
salt to taste

For The Stuffing
1/2 cup boiled and coarsely crushed green peas
1/2 tsp ghee
1/2 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1/2 tsp lemon juice
salt to taste
1/2 tsp plain flour (maida)

Other Ingredients
plain flour (maida) for rolling
oil for deep-frying

Method
For the dough

Sieve the flour very well.
Add all the remaining ingredients and knead into a soft dough by adding enough warm water.
Knead the dough for at least 6 to 7 minutes, cover with a wet cloth and keep aside atleast 1 hour.

For the stuffing

Heat the ghee in a broad non-stick pan and add the cumin seeds.
When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
Add the green peas, lemon juice and salt and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Sprinkle the plain flour and cook again on a medium flame for 2 to 3 minutes until the mixture becomes dry. Keep aside.

How to proceed

Divide the dough into 18 equal portions.
Roll a portion of the dough into 75 mm. (3”) diameter circle with the help of a little plain flour for rolling.
Place 1 tsp of the prepared stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into 100 mm. (4”) diameter circle using a little plain flour for rolling.
Repeat steps 2 to 5 to make 17 more puris.
Heat the oil in a kadhai and deep-fry the puris, a few at a time, till they turn brown in colour from both sides. Drain on absorbent paper.
Serve immediately.