As a source of vitamin K, manganese, thiamin,copper, vitamin C, phosphorous, and folate, green peas offer a remarkable nutrition profile.

Their calorie content is fairly low, with only 62 calories per 1/2-cup (170-gram) serving (1). About 70% of those calories come from carbs and the rest are provided by protein and a small amount of fat.

Ingredients:

  • 2 Boiled and Peeled potatoes
  • 1 cup Shredded Paneer
  • 3/4 - 1 cup Grounded poha in powdered form (flattened rice powder)
  • 1 teaspoon Red chili powder
  • 1 teaspoon Dried mint leaves, crushed
  • Salt to Taste 
  • 1 tablespoon Oil 

Ingredients for Filling:

  • 1.5 cup Boiled peas
  • 1 small onion chopped
  • 1 teaspoon Cumin powder
  • 1 teaspoon Crushed chili flakes (adjust according to taste)
  • 1 teaspoon Dried cilantro leaves
  • 1 teaspoon Fresh Lemon juice
  • Salt to taste
  • 1-2 tablespoon Oil
  • Oil for Frying

Method:

  1. Combine all the above ingredients (except oil) in a bowl.

  2. Mix until well blended.

  3. Knead a soft dough. Apply oil and finish the dough.

  4. If the dough feels sticky, either add some more powdered poha or a tablespoon of rice flour.

  5. Adjust seasonings. Cover and set it aside.

Filling Preparation:

  1. Heat oil in a pan. Add onions and cook until translucent.

  2. Add boiled peas and cook for 1-2 minutes on a medium low flame.

  3. Mash the peas.

  4. Pour in lemon juice and add salt.

  5. Mix, taste and allow the mixture to cool completely.

How to fill this stuffing:

  1. Make a round ball out of the dough.

  2. Flatten the dough using your hands. If the dough feels sticky, sprinkle some rice flour and flatten the dough.

  3. Place a teaspoon of filling in the center of the flatten dough.

  4. Beginning from one end, start folding the dough.

  5. Fold and seal all the sides together.

  6. Until it forms a log.

  7. Roll the log and make sure all the sides are sealed.

  8. Heat oil in a pan and shallow fry  until brown and crispy.

  9. Instead of deep frying, you can shallow fry too

  10. Serve hot with chutney of your choice.

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