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Green Peas
Ghughara (Gujarat)
from Jyothi N.
Parekh
(makes 18 pieces)
For covering:
- 1 cup wheat flour
- 1/2 cup flour
- 3 tablespoons oil
- 1/4 teaspoon salt
- Oil for deep frying
- For filling:
- 1 1/4 cup green peas, crushed
- Big pinch soda-bi-carb
- 1/4 cup coriander leaves, chopped
- 1/4 cup coconut, grated
- salt to taste
- 1 tablespoon chilli-ginger paste
- 1 teaspoon sugar
- juice of one lemon
- pinch of garam masala
- 2 tablespoons oil
Heat oil, add crushed peas and soda-bi-carb.
Cook on slow heat, covered with a lid.
Stir often for even cooking.
When the peas are cooked remove from heat, take out in a plate and
cool.
Add, coriander leaves, coconut, and all the seasonings.
Mix well. Divide into 18 portions.
Prepare covering by mixing all the ingredients and make dough-like
puri by using little water.
Knead well and divide into 18 balls.
Roll each ball like a small puri, put one portion of filling,
fold and stick edges making it into half round shapes.
Now decorate the edge by creating designs with your fingers to make
ghughara.
Deep fry in oil to light brown crisp ghughara.
Serve them hot with green coriander chutney.
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