Recipes
vegan
Crispy Puri topped with white peas masala
By Nafeesa Saleh
⏳ Prep Time: 30 minute
19 Feb 2020
Nutritional Overview
Calories
326 kcal
Protein
12 gm
Carbs
56 gm
Fats
6 gm
Ingredients
White peas dry - 20gm
gram flour- 10gm
olive oil- 5gm
onion- 50gm
tomato- 10gm
ginger - 5gm
garlic - 5gm
mint leaves - 15gm
cumin seeds- a pinch
All purpose flour- 20gm
wheat flour- 30gm
turmeric powder- 1 tsp
Cumin powder- 0.5tsp
Deep green chilly - 1 to 2
Kokum - 10gm
Spring onion - 1 spring
Method
Step 1
Soak the white peas overnight or atleast to hours prior to cooking. Then, boil it in pressure cookure adding salt and water until it becomes soft. Strain the water and keep it aside.
Step 2
In a pan, add oil and cumin seeds and let it splutter. Thereafter, add chopped onion, ginger and garlic paste and chopped green chilly and saute it until rawness disappears. Then add chopped tomato and saute it as well.
Step 3
Now, add white peas and turmeric powder, cumin powder, salt and little water and let it simmer for sometime .
Step 4
In a bowl, add gram flour and ml water and dissolve the flour in it. Now, pour this mixture in the pan while stirring it and give a nice mix. Add chopped mint leaves and cover the lid. Let it simmer until all the spices are well absorbed. Add water if required.
Step 5
For kokum chutney, Soak the kokum in hot water for about minutes and deseed it. Grind it in the mixture adding cumin powder and red chilly powder (. tsp) and keep this chutney aside.
Step 6
Now, make the dough for poori and roll out the dough making one big chapati. Now using sharp back jar lid. Cut the pooris out of it. Heat the pan or tawa and keep it on low flame. Roast the pooris from both sides until it's light golden brown.It will puff up if you keep it little thick.
Step 7
In a plate, first layout the pooris and then top it with peas masala. Drizzle the kokum.chutney over it and finally garnish it with moon shaped sliced onion and chopped spring onion. Enjoy!
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