Green Peas Poori (No-Stuffing Version)

INGREDIENTS:

Green Peas 2 cups
Roasted Cumin Powder 1 tsp
Asafoetida (Hing) 1/2 tsp
Ginger 1 inch
Green Chilis 2-3
Sugar 1 tsp
Salt to taste
All-purpose Flour 2 cups
Oil 2 tbsp for kneading the dough and for frying

METHOD:

Serving Size: 6-7

Grind the peas, ginger, and green chilis into a smooth, thick paste.

Heat 1 tbsp of oil in a pan and add hing. Add the pea paste, salt, and sugar. Cook the mixture until it leaves the sides of the pan and comes together like a soft dough. Add the roasted cumin powder and mix. Remove from heat and let it cool completely.

Pass the pea paste through a sieve to remove any remaining skins and ensure a smooth texture. Any chunks will prevent the luchi from puffing.

In a large bowl, add flour, salt and 2 tbsp oil. Rub it until the flour looks crumbly.

Add the pea paste to the flour. Knead into a firm, smooth dough. Cover and let it rest for 30 minutes.

Divide the dough into small, lemon-sized balls. Apply a drop of oil on the rolling board. Roll the balls into thin, even circles.

Heat oil in a deep pan and slide the luchi gently in. Gently press with a slotted spoon to help it puff up. Fry both sides until light golden.

Serve hot, paired with aloo dum and sweet tomato chutney.

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