Enticing ghugni with spinach puri

Ingredients

• 1 cup dry green peas
• 1/2 cup onion
• 1.5 cup diced tomatoes
• 1 tablepsoon chopped garlic ginger
• 1/4 teaspoon turmeric powder
• 1/4 teaspoon cumin seeds
• 1 tablepsoon oil

For dry masala:

• 1 tablepsoon whole coriander seeds
• 1/2 tablepsoon cumin seeds
• 3 red chillies
• 1/2 teaspoon whole black pepper
• 1 inch cinnamon stick
• 4-5 cloves

Spinach Puri:

• 3 cups whole wheat flour
• 1 cup spinach leaves
• 2 green chilli
• 3/4 cup water
• salt to taste
• 2 tablespoons oil
• oil for deep fry

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Preparation

• Soak the peas overnight, wash them thuroughly , pressure cook with 1 cup water till three whistles n switch off the flame.
• Take a pan n roast all the dry masala ingredients without any oil, once cumin seeds starts to change color remove from flame and let it cool. Once it cool make it a fine powder
• In a blender make a paste of ginger,garlic n tomatoes n keep aside. Heat oil in a pan n and the cumin seeds n once it splutter add the onion,turmeric powder and once onion become translucent add the tomato puree and fry for 5 minutes then add the dry masala powder and fry till oil begin to saturate on the sides.
• Now add this gravy to the pressure cooked peas and mix it nicely, add 3/4 cup water and pressure cook again for 1 whistle and switch off.
• Once it cools open the cooker and check the consistency and stir nicely. Serve hot with rice, chappati or puri.
• Spinach Puri:
  Make a puree of spinach n green chilli and keep aside. Heat oil in a frying pan . Take the flour, mix the salt n oil,now add the above spinach puree to it and stir it continously. Then knead it for 4-5 min to a soft firm dough. Divide the dough into 12 balls n roll each ball to a circle of 5 inch diameter with a rolling pin. Deep fry the puri one by one till it puff up n begins to look crispy.