Stuffed Peas & Potato Poori

Easy Snack for the Evenings  Perfect with Tea....Peas & Potato Stuffed Poori

Poori is prepared with wheat flour, either Atta (whole wheat flour), Maida (refined wheat flour), or sooji (coarse wheat flour). Maida flour is the most common flour used in making Puris. In some recipes, cumin seed are also added to the dough. A dough of flour and salt is either rolled out in a small circle or rolled out and cut out in small circles and deep fried in ghee or vegetable oil. While deep frying, it puffs up like a round ball because moisture in the dough changes into steam which expands in all directions. When it is golden-brown in color, it is removed and may be served hot or saved for later use .....Popular Poori accompliment is Bhaji (Potato mixture)

For Evening Snacks I have made these Stuffed Poori & Ofcourse used Potato & Peas for the stuffing you get this yummy stuffed poori...Easy to make do try this

Ingredients
For Poori:
All purpose flour(Maida): 3 cups
Ghee(Clarified butter): 1sp
Baking powder: 1sp(optional)
Oil : for deep frying

For Stuffing

Potato(Boiled):1+ 1/2
Mashed Peas:1 cup
Redchili powder: 2sps
Jeera(cumin)powder : 1sp
Coriender leaves: 1/4 cup
Salt to taste

Method

Preparation of Poori (Outer cover):

• Seive All purpose flour (Maida) add salt & 1 sp Ghee mix to form crumble
• Then add little little water & make a hard dough SET ASIDE
• (Note: If You want it to be Crisp like Kachori can add 1 sp Baking soda)

Preparation of Stuffing:

•  In a bowl Mix together, Boiled & grated potato with Cooked & Mashed Peas
• Add salt, Redchili powder, Jeera powder mix add coriender leaves 
• Mix well shape these like Balls  & Keep ASIDE

• Heat Oil in a Kadai for Deepfrying
• Make small poori of Dough keep the Potato mixture in middle 
• Close from all sides 
• Then Roll Out Thick poori
• Deep fry in Oil....Remove on a absorbent paper
• Stuffed Pooris are Ready to Serve