Method
- Grind 1/2 cup frozen/ fresh peas along with ginger and green chilli into a coarse paste.
- Heat 1.5 tsp oil. Add jeera.
- When jeera crackles, add turmeric, salt, chilli powder, coriander powder, fennel powder( optional), garam masala and amchoor powder.
- Fry for a few seconds and add the ground paste.
Fry for a few minutes. Keep aside to cool.
- Heat 1.5 tsp oil. Add jeera.
- When jeera crackles, add turmeric, salt, chilli powder, coriander powder, fennel powder( optional), garam masala and amchoor powder.
- Fry for a few seconds and add the ground paste.
Fry for a few minutes. Keep aside to cool.
- take 1/2 cup maida, 1/2 tsp rava, salt and 1.5 tbsp oil in a bowl. Mix well with hand so that oil mixes well with the flour.
- add water little by little and knead into a soft dough
- keep covered with a wet cloth for 15 minutes.
- pinch small balls from the dough and flatten it with hand. Keep the stuffing inside and seal the edges ( similar to paratha). flatten it slightly with hand.
- deep fry in medium hot oil on a low-medium flame till golden brown.
- add water little by little and knead into a soft dough
- keep covered with a wet cloth for 15 minutes.
- pinch small balls from the dough and flatten it with hand. Keep the stuffing inside and seal the edges ( similar to paratha). flatten it slightly with hand.
- deep fry in medium hot oil on a low-medium flame till golden brown.
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