Ingredients:
2 cups Whole Wheat Flour
1 cup Green peas (Matar)
5 to 6 Green Chillies
1/4 cup Coriander (Dhania) Leaves , chopped
1 teaspoon Ajwain (Carom seeds)
1/2 teaspoon Cumin seeds (Jeera)
1/4 teaspoon Turmeric powder (Haldi)
Salt , to taste
Water , as needed
Oil , to deep fry
Method:
To begin making the Matar Ajwain Ki Puri, first grind the peas along with green chillies and keep aside.
In a bowl add wheat flour, turmeric, salt, chopped coriander, carom seeds, cumin seeds and mix them well.
Now add the ground paste of peas & green chillies to the flour and mix well adding water little by little to knead it into a slightly stiff dough.
Keep covered and set aside for 10 mins.
Now make small golf sized portions, roll out into discs, dust dry flour as we make regular puris.
Now deep fry them on medium-high heat until puffed up and slightly golden.
Serve the Matar Ajwain Ki Puri
2 cups Whole Wheat Flour
1 cup Green peas (Matar)
5 to 6 Green Chillies
1/4 cup Coriander (Dhania) Leaves , chopped
1 teaspoon Ajwain (Carom seeds)
1/2 teaspoon Cumin seeds (Jeera)
1/4 teaspoon Turmeric powder (Haldi)
Salt , to taste
Water , as needed
Oil , to deep fry
Method:
To begin making the Matar Ajwain Ki Puri, first grind the peas along with green chillies and keep aside.
In a bowl add wheat flour, turmeric, salt, chopped coriander, carom seeds, cumin seeds and mix them well.
Now add the ground paste of peas & green chillies to the flour and mix well adding water little by little to knead it into a slightly stiff dough.
Keep covered and set aside for 10 mins.
Now make small golf sized portions, roll out into discs, dust dry flour as we make regular puris.
Now deep fry them on medium-high heat until puffed up and slightly golden.
Serve the Matar Ajwain Ki Puri
