Mutter Poori

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Couple of days back I made mutter paratha, a Sunita inspired dish.
Here is another recipe with peas, but this time it is inspired by another dear friend of mine Shanta. We moved to the states almost at the same time and have been friends since then. Mutter poori was kind of Shanta's go to dish when people would visit. After 3 years of marraige she prepares so many other delicious dishes but still this dish reminds me of her. I really don't know her recipe but here is my take.
Ingredients:
Stuffing

  1. Green pea:1 cup
  2. Ginger:1tbsp grated
  3. Cumin powder:1tsp
  4. Red Chilli Powder: 2 tsp
  5. Green chilies:2 whole
  6. Garam Masala Powder: 1 tsp
  7. Salt
  8. Oil


Dough:
  1. Flour: 2cup
  2. Salt: 1tsp
  3. Oil: 2tsp
  4. Salt a pinch
  5. Water to make the dough

Procedure:
Stuffing:

Wash the green peas and drain the water
Make a paste of the peas, ginger and green chilies.
Try to use as little water as possible and make a smooth paste.
Heat oil(1tbsp) in a non stick pan.
When the oil is hot add the green pea paste and cook it in medium flame.
Keep stirring continuously.
Keep the paste stirring, gradually it will change color and will dry up.
When the paste is almost done add the cumin powder, red chilli powder and garam masala powder. Add salt.
When the paste does not stick to the pan anymore, it is done. Let it cool down. The stuffing will become drier as it is cooling.You should be able to make round balls with the stuffing without sticking it to your hand.
The stuffing is ready

Dough:

Sift together the flour, salt and oil (2 tps) and add just enough water to form smooth dough. 
I really don't measure the water, usd to prepare the dough, so its about 1/2 cup. But go slow, add litle water at a time, so that your dough doesn't get runny.
Let the dough sit wrapped in a wet kitchen towel for 20 mins, this way the dough would be very easy to roll and would not soak a lot of oil while deep frying.
Making Poori:

Heat oil in a frying pan.
Divide the dough into equal size round balls.
Divide the stuffing into equal portions.
Flatten the dough and take a little stuffing and put inside the dough and close the dough.
Roll the stuffed dough with a rolling pin, take care so the stuffing should not come out.
To check if the oil is ready drop a small ball of dough and if it sizzles and floats to the surface immediately, then your oil is ready.
The trick to get the fluffiest and soft pooris is to turn the poori as soon as it gets all puffed up.




Fry the pooris till it turns golden brown from each side. 
Remove it from oil and place it on a paper towel to drain excess oil. 
Serve it hot with dum aloo and enjoy.
Till then Happy Blogging
Rakhee


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