MUTTER KI PURI WITH DAHIWALE ALOO KI SUBZI

INGREDIENTS:
2 cups whole wheat flour
2 tbsp semolina
1 tsp ghee
½ tsp salt
FOR THE STUFFING:
1 ½ cups green peas, boiled
2-3 green chilies, finely chopped
1 tsp cumin seeds
½ tsp lemon juice
½ tsp fennel powder
1 tsp chaat masala
1 tsp ghee
Salt to taste
Ghee/oil for deep- frying
METHOD:
1. Combine the whole wheat flour, semolina, ghee and salt and knead to make a soft dough.
2. Divide this dough into 12 equal portions and keep aside.
3. To prepare the stuffing, first grind the green peas and green chillies into a fine paste without using water. Keep aside.
4. Heat ghee in a pan and add the cumin seeds.
5. When the seeds crackle, add the green pea mixture, lemon juice, fennel powder, chaat masala and salt and mix well. Cover and cook for 2-3 minutes until the mixture becomes dry. Keep aside.
6. Now divide this dough into small portions. Place a teaspoonful of the styffing in the center of the puri dough, seal the edges and roll out into puris.
7. Deep-fry the puris in ghee over medium heat
8. Remove and serve hot with dahiwale and serve hot with dahiwale aloo ki subzi.