Ingredients:

• Boiled Potatoes – 2
• Paneer, grated – 200 gms
• Green peas boiled (optional) – 2 tbsp
• Finely chopped green chilies – 3-4
• Finely chopped Mint leaves – 1 tbsp
• Finely chopped corriander leaves – 1 tbsp
• Turmeric powder- 1/2 tsp
• Jeera- 1 tsp
• Maida – 2 cups
• Salt to taste
• Chili powder to taste
• Chat masala powder
• Ajwain – 1 tsp
• Ghee – 1 tbsp
• Oil for deep frying

Method:

  1. Mix maida, 1 tsp salt, ghee, ajwain with some water and make stiff dough. Knead well and keep aside.
  2. In a pan heat oil, add jeera, let it splutter. Add some chopped green chillies, mint leaves, corriander, turmeric powder, salt to taste, chilly powder, chat masala. Stir once.
  3. Add boiled and mashed potato, grated paneer, boiled peas and stir again.
  4. Cook for 5 mins. Keep the mixture aside.
  5. Make even sized pooris with the Maida dough. Cut them in half. Make a cone with the halves fill in the above curry mixture. Close the top edge and deep fry in hot oil over low flame until golden brown.
  6. Serve with green and meeti chutney.

Recipe courtesy of Sify Bawarchi