Nafeesa Saleh

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Crispy Puri topped with white peas masala

Crispy Puri topped with white peas masala

Cook Duration 00:30
Food TypeVegan
Recipe Calories 326kcal


  • Recipe Ingredients listWhite peas dry - 20gm
  • Recipe Ingredients listgram flour- 10gm
  • Recipe Ingredients listolive oil- 5gm
  • Recipe Ingredients listonion- 50gm
  • Recipe Ingredients listtomato- 10gm
  • Recipe Ingredients listginger - 5gm
  • Recipe Ingredients listgarlic - 5gm
  • Recipe Ingredients listmint leaves - 15gm
  • Recipe Ingredients listcumin seeds- a pinch
  • Recipe Ingredients listAll purpose flour- 20gm
  • Recipe Ingredients listwheat flour- 30gm
  • Recipe Ingredients listturmeric powder- 1 tsp
  • Recipe Ingredients listCumin powder- 0.5tsp
  • Recipe Ingredients listDeep green chilly - 1 to 2
  • Recipe Ingredients listKokum - 10gm
  • Recipe Ingredients listSpring onion - 1 spring



Soak the white peas overnight or atleast 5 to 7 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.


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.


Now, add white peas and turmeric powder, cumin powder, salt and little water and let it simmer for sometime .


In a bowl, add gram flour and 100ml 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.


For kokum chutney, Soak the kokum in hot water for about 10 minutes and deseed it. Grind it in the mixture adding cumin powder and red chilly powder (0.5 tsp) and keep this chutney aside.


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.


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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