Peas-stuffed fried flatbread

Ingredients

sunflower oil, for deep-frying

FOR THE FILLING

1 tablespoon ghee

150g (5½oz) frozen peas

1 teaspoon ground cumin

1 teaspoon chilli powder

1 teaspoon amchur (mango powder)

½ teaspoon salt

FOR THE DOUGH

75g (2¾oz) chapatti flour

75g (2¾oz) plain flour, plus extra for rolling out

1 teaspoon salt

about 90ml (6 tablespoons) water

Directions

To make the filling, heat the ghee in a pan, add the peas, spices and salt and cook over a medium heat for 5 minutes until the peas have softened. Use a potato masher to break down the peas until they are mushy.

To prepare the dough, mix the flours and salt together in a bowl. Then gradually add just enough of the measured water, or a little more if needed, to bring the mixture together into a soft dough. Knead the dough on a work surface for a few seconds. Then return to the bowl, cover and let it rest for 5 minutes.

Divide the dough into 6 portions. Roll out each portion on a work surface into a circle about 7.5cm (3 inches) in diameter. Place one-sixth of the pea filling in the centre of each circle, gather up the edges and pinch together to seal. Roll in a little flour and gently press flat with your fingertips, then roll out into 10–13cm (4–5 inch) circles.

Heat enough oil for deep-frying in a deep-fat fryer or deep, heavy-based pan (no more than one-third full) to about 170°C (340°F). Line a plate with kitchen paper. Deep-fry one puri at a time for 1–2 minutes on each side until golden brown. (Don’t allow the oil to get any hotter, as they will turn golden brown on the outside before being cooked through.) Transfer to the lined plate while you fry the remaining puris. Serve warm.

Notes

For me, puris always mean feast, made on special days such as festivals and weddings and sometimes on a Sunday. They come in many different forms – plain, flavoured and also stuffed, as in this case where they are filled with lovely spiced peas. These are no less than a feast served with a chutney or just a pickle on the side, or to accompany a curry.