Hare Mutter Ki Puri Recipe

Ingredients

• 1 1/2 cups maida (plain flour)
• 1 tbsp rava (suji)
• 1 tsp sugar
• 1 1/2 tbsp oil
• salt (namak) to taste
• 1 1/2 cups boiled fresh matar (green peas)
• 2 tsp roughly chopped green chillies
• 2 tsp oil
• 1 tsp cumin seeds (jeera)
• 1/4 tsp asafoetida (hing)
• 1/2 tsp ginger (adrak) paste
• 1/2 tsp lemon juice
• 1/4 tsp garam masala
• 1 tsp chaat masala
• salt (namak) to taste
• oil for rolling
• oil for deep-frying

Steps

1. Combine all the ingredients in a deep bowl and knead into a soft dough using ½ cup warm water.
2. Cover with a lid and keep aside for 10 to 15 minutes.
3. Divide the dough into 10 equal portions.
4. Combine the green peas and green chillies in a mixer and blend into a smooth mixture without using water. Keep aside.
5. Heat the oil in a broad non-stick pan and add the cumin seeds, asafetida, ginger paste and sauté for a minute.
6. Add the green pea mixture, lemon juice garam masala, chaat masala and salt, mix well.
7. Cook on a medium flame for 4 minutes, till the mixture becomes dry, while stirring continuously.
8. Divide the stuffing into 10 equal portions and keep aside.
9. To make hare mutteri ki puri recipe, roll out a portion into a 75 mm. (3”) diameter circle using a little oil.
10. Place a portion of the stuffing in the centre of the circle.
11. Bring together all the sides and seal it tightly.
12. Roll out again into a 125 mm. (5”) diameter circle using a little oil for rolling.
13. Repeat steps 1 to 5 to make 9 more puris.
14. Heat the oil in a deep non-stick kadhai and deep-fry a few puris at a time, till they turn golden brown in colour from all the sides.
15. Drain on an absorbent paper.
16. Serve the hare mutteri ki puri immediately with raita and pickle.