The taste of hot motor puri in winter morning is different. Puri is not a favorite for breakfast. So make pea puri without delay.
Peas: 2 cups
Oil: 2 tablespoons
Celery or cook: 1 teaspoon
Kalojira: 1 teaspoon
Turmeric: 1/2 teaspoon
Salt: to taste
Chili powder: 1/2 teaspoon
Cumin powder: 1/2 teaspoon
Coriander leaves: 2 tbsp
Green pepper: 3
For making puri
Flour: 2 cups
Oil: 2 teaspoons
Salt: 1/2 teaspoon
Sugar: 1 teaspoon
Light hot water: Quantitative
Flour for bread: 1/2 cup
Pea puree made
Boil the peas in hot water for 4-5 minutes
Drain the water.
Peas, coriander leaves, green chillies together
Beat or blend paste
Celery with oil in a pan
And give the blacks.
With bean paste and the rest of the spices
Fry dry and put down.
(If there is water, the pur comes out during the puri
Will be done)
It takes time to fry.
Flour, salt, sugar, oil do well
Mix it and rub it with both hands.
Make some soft yeast by rubbing it with the same amount of water.
Cover for 30 minutes and leave the yeast 10-12
With one part in hand
Like round bread pressed
Make it. The middle of the bread will be thick and the sides will be thin.
Now 1 tablespoon in the middle of the bread
Leaving and taking around together
Stick. Round by hand
Keep it. By making all the balls in this way
Balls with a little flour in the pan
With the first hand pressed
Press and enlarge.
Gently take the sand.
Hot if you want to freeze
Brush the pan with oil and light the stove
Reduce. Now both sides with puris
Leave it for about 1 minute and let it cool down
When all is done in the polybag
Or put it in a bowl and keep it in the deep freezer.
10 minutes before frying from the fridge
Put it down.
Heat oil in a pan
Dip one foot into warm paraffin.
Reduce heat and fry over time.
Then the burn is often crunchy
There will be. Hot oil more quickly
Burning will not be good.
Serve with sauce or chutney.