Ingredients:

• For the Matar:
• 1/2 cup – dried white peas
• 1 boiled Potato
• 1 chopped Onion (small)
• 1 chopped Tomato (small)
• 1/2 tsp – Red Chilli powder
• 1/8 tsp – Turmeric powder
• 2 tsp – jaljeera powder
• 2 tsp – Lemon juice
• 1/2 tsp – Cumin seeds
• salt, to taste
• 1 tbsp – cooking oil
• For garnishing:
• chopped Coriander leaves – as per need
• finely chopped Onions – as per need
• finely chopped Tomatoes – as per need
• Aloo bhujiya (optional)
• For the batura:
• Wheat – 1 cup
• Maida – 1 cup
• semolina – 1 tbsp
• oil – 2 tsp
• lukewarm water – 1 cup

Method:

1. For the Matar:
2. Soak white peas overnight in a bowl of water and pressure-cook them the next morning with salt and a pinch of turmeric in water.
3. Drain excess water leaving a little inside to make a boiled peas mix of medium-thick consistency.
4. Heat oil in a deep vessel and add cumin seeds.
5. Once it crackles, add chopped onion and tomato to it and cook for a while.
6. Add cooked white peas and boiled potato (roughly chopped) to it along with all the spices.
7. Mix everything well and cook it covered (with lid) for around 5 minutes till the peas are mushy in texture.
8. Transfer it to a serving bowl and garnish it with chopped onions, tomatoes, coriander leaves as per your taste. Serve it hot.
9. For the batura:
10. Take wheat flour and maida in a big mixing bowl.
11. Add salt, 1 tbsp semolina (fine sooji) and 2 tsp oil to it.
12. Knead a soft dough using lukewarm water.
13. Cover with a cling wrap and keep it aside for around 15 minutes.
14. Roll out the dough to make puris around 6-7-inches in diameter and deep fry them in oil (one at a time) till they turn light brown in color.
15. Serve these puffed puris.
16. Recipe Courtesy: My Own Food Court