Matar paneer stuffed puri with Aloo subzi

The beautiful winter mornings and abundance of fresh winter vegetables, the foodie in me is happy spending a couple of hours in the kitchen!

Making those tasty puris is a painstaking job, given the notion round puris! I end up making heart shaped puris!

So here is a technique I tried to make stuffed puris and it was quite successful.

Two small puris, matar paneer stuffing inside.

Cutting the puri into perfect circle.

Remove the excess dough.

Deep fry the stuffed puris.

Stuffed puris making procedure

*Roll out two small puris, place the stuffing in one and place the other puri on top, use rolling pin to slightly roll out.

*Use a circular lid/glass/bowl to cut out the extra dough.

*Gently lift the puris and deep fry in hot oil. Serve immediately.

I will share the recipe for stuffed puri

Ingredients

For the dough

4 scoops whole wheat atta

1scoop maida

Salt as required

A pinch of kolonji

A pinch of heeng

1/2 jeera powder

2 teaspoon gingly oil

For kneading

Water as required to make a solid dough.

Method

In a bowl add all ingredients, sprinkle water a little at a time and make a solid dough. Keep aside.

For the stuffing

2 cups green peas( grind in the mixer into a coarse paste)

2 green chilies, finely crushed

A large piece grated ginger

150 grams paneer crumbled

A few pudina leaves

Two tablespoons of chopped coriander leaves

3 tablespoons of besan(optional)

1/2 teaspoon turmeric powder

1/2 teaspoon red chilli powder

1/2 'teaspoon coriander powder

1/2' teaspoon cumin powder

Method

In a large bowl add all the ingredients make a soft paneer, matar filling. I have added besan as the filling was little wet. While grinding the matar I have added a few teaspoons of water.To make the filling dry I have to add besan.

The stuffing before kneading.

Now once the puri dough and stuffing is ready we can start rolling out them.

I have made approximately 20 stuffed puris.

Heated peanut oil and deep fried the puris in batches. As each of us ate our breakfast, hot steaming delicious puri served with aloo subzi and red chilli pickle.

Aloo subzi

Ingredients

3mediun sized potatoes (boiled, peeled and cut into cubes)

2 onions, finely chopped

2 green chilies, finely chopped

One piece of ginger grated

A few curry leaves

A tablespoon of chopped coriander leaves

1/2 teaspoon lemon juice extracted from fresh lemon.

For the tadka

One teaspoon ghee

1/4 teaspoon of mustard seeds

1/4 teaspoon of urad dal

1/4: teaspoon of chana dal

Method

*In a pan add oil,add mustard and let it splutter, add urad and chana dal, let it turn into golden brown.

#Noa add chopped onion,ginger and green chilies, saute for a few minutes.

*Add cubed potatoes, salt and turmeric. Mix well, add a cup of warm water and cook until all the vegetables are soft and tender. Off stove garnish with chopped coriander leaves and a little lemon juice. Serve with freshly made puris.