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SABUDANA PURI RECIPE

• Soak sabudane for an hour.
• Boil pea and then mash them.
• Finely chop hari mirch.
• Mix atta and maida along with salt and 1 tbsp oil.
• Knead into dough and leave it covered for 1/2 an hour.
• Heat 1 tbsp ghee in a pan and fry hing, lal mirch, dhania, 1/2 tsp namak, hari mirch, matar and sabudana for 1-2 minutes until water dries up.
• Remove it from the flame and let it cool.
• Make small balls of the dough and roll each into small chapatti.
• Stuff these with the above mixture and again roll into thin and small puri.
• Heat ghee in a pan.
• Fry each puri in ghee.
• When cooked on one side turn it and cook on the other side also until it turns light brown.
• Serve them hot.