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Matar ki Poori
2 cups wheat flour,( atta)
½ cup water
1 cup leftover peas subzi
½ tsp turmeric powder, (haldi)-optional
½ tsp cumin powder,( jeera powder)
½ tsp garam masala
½ tsp ginger, chopped ( adrak)
½ tsp red chilli powder,( lal mirch powder)
1/2 tsp carom seeds, ( ajwain)
Pinch of asafoetida, ( hing, )
Salt to taste, (namak )
1/2 tsp oil + for deep frying, (tel)
½ cup yogurt to serve, ( dahi )
1 tsp pickle to serve
In a bowl combine wheat flour, carom seeds and salt and knead into a dough using little water.
Make sure the dough is stiff. Add little oil to the dough and knead again. Rest for 20 minutes.
Take leftover peas subzi and blend it coarsely.
Add turmeric powder, cumin powder, garam masala, ginger, red chilli powder, and asafoetida into the peas subzi and mix.
Now take the dough and make small dumplings out of it.
Shape the dumplings like a little katori and fill 1 spoon of matar mix into the katori.
Seal the dough from top and roll into a small poori. Repeat with other dough dumplings.
Heat oil in a wok and deep fry the poori’s until puffed and golden brown.
Remove the poori’s on a paper napkin to remove excess oil.
Serve the pooris on a plate with yogurt and pickles.
By: Chef Jasmine Dsouza
Show: Namaste Breakfast