Directions
- 1Boil 1 cup of peas with 1/2 tsp of salt and 1/2 tsp of sugar for 3-4 minutes until soft.
- 2Strain the peas and let them cool in the strainer.
- 3In a pan, add 2 cups of water, 1 tsp salt, 1/2 tsp cumin seeds, 1 tsp red chilli flakes, 1 tsp sesame seeds, and some fresh coriander leaves.
- 4Add oil and bring to a boil.
- 5Add 1 cup of suji, stir well, and cook until the water dries out.
- 6Add oil to the suji mixture, cover, and let it rest for 5-10 minutes.
- 7Mash together the boiled peas, 1/2 cup of aloo bhujia, 2 tbsp of soaked and drained poha, 1 tsp salt, 1 tsp amchoor powder, 1/2 tsp coriander powder, 1/2 tsp red chilli powder, some fresh coriander leaves and 2-3 green chillies.
- 8Make 12 gm balls of the mixture and 25 gm balls of the suji dough.
- 9Flatten the suji balls and place the pea mixture inside, sealing them like kachoris.
- 10Heat oil in an appam pan on a medium-low flame.
- 11Place the stuffed balls in the pan and cook for 5-6 minutes until golden brown.
Ingredients
- 2 cups water
- 1 tsp salt
- 0.5 tsp cumin seeds
- 1 tsp red chilli flakes
- 1 tsp sesame seeds
- 1 tsp fresh coriander leaves
- 1 oil
- 1 cup suji
- 1 cup peas
- 0.5 tsp salt
- 0.5 tsp sugar
- 0.5 cup aloo bhujia
- 2 tbsp poha
- 1 tsp salt
- 1 tsp amchoor powder
- 0.5 tsp coriander powder
- 0.5 tsp red chilli powder
- 1 fresh coriander leaves
- 2 green chillies
Equipment
saucepanstrainerpanappam pankitchen scale
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