makes 18 pieces
- 1 cup wheat flour
- 1/2 cup flour
- 3 tablespoons oil
- 1/4 teaspoon salt
- Oil for deep frying
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.
- 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
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.