Monday, 17 September 2012

Green Pea Gujiya

½ kg fresh green peas
¼ tsp mustard seeds
A pinch of asafetida
Salt to taste; 2 tsps sugar
Lemon juice
4 tblsps coriander leaves (chopped)
4 tblsps fresh coconut (grated)
8 to 10 raisins, 8 green chillies (ground)
A piece of ginger; 2 tsps sesame seeds
2 cups wheat flour
2 tblsps oil for the dough; oil for frying

Shell the peas and grind coarsely. Put 1½ tablespoons oil in a vessel and place on fire.

Add mustard seeds when they begins to crackle, add asafoetida, and pour in the ground peas. Stir well

When done, remove from fire. When cool, add all the ingredients from salt to sesame seeds. Mix well and set aisde.

Take the wheat flour, add a pinch of salt and 2 tablespoons oil and make stiff dough, knead well. Roll out small puris and fill the peas mixture. From into croissants and cut long the edges. Seal tightly.

Deep fry on a medium fire till golden brown, and serve hot with coriander chutney.

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