Matar Puri

In a bowl, add whole wheat flour, 1/4 tsp salt, sugar, ginger-green chilli paste, green pea puree and 1 tbsp oil. Mix them well, knead to stiff dough and set aside for 10 minutes.

Divide dough into equal portions and shape them into balls. Drizzle a little oil on a worktop. Slightly flatten the dough balls and roll each into puri.

Heat sufficient oil in a kadhai and deep fry the puris till puffed up. Drain on an absorbent papers. Serve hot with sabzi.