2 cups wheat flour
1 tbsp ghee or butter
Salt to taste
A pinch of baking powder
1 cup peas
1" piece ginger
2 green chilies, chopped
1 tsp aniseed roasted
A pinch of asafoetida
Oil for frying

Peas Puri

1. Grind peas, ginger and chilies to a smooth paste. Powder the aniseeds and add to this paste.
2. Heat oil in a pan, add asafoetida. When this gives an aroma, immediately add the peas paste and fry till the paste becomes quite dry and leaves the sides of the pan. Add salt as required, stir well and remove.
3. Add a little water and ghee to the flour and knead to make a soft dough. Make small balls of the dough, flatten with a rolling pin.
4. Place a portion of the pea paste in the middle, enfold the filling, and pinch off the excess dough. Then roll out the puris.
5. Deep fry in oil on both sides until fluffy and golden brown.
6. Serve with any chutney or pickle.
   Serves: 6
   Preparation time: 30 minutes