Enticing ghugni with spinach puri

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.