Directions
- 1Boil 1 cup of peas with 1/2 tsp salt and 1/2 tsp sugar for 3-4 minutes until soft.
- 2Strain the peas and let them cool.
- 3In a pan, add 2 cups of water, 1 tsp salt, 1/2 tsp cumin seeds, 1 tsp chilli flakes, 1 tsp sesame seeds, 1 tsp fresh coriander leaves, and 1 tsp oil.
- 4Once the water starts boiling, add 1 cup suji and mix well, mashing to avoid lumps.
- 5Cook until all water is dried out.
- 6Once the suji is cooked, add some oil to prevent sticking and let it rest for 10 minutes.
- 7In a bowl, mix the cooled peas, 1/2 cup aloo bhujiya, and 2 tbsp poha; mash using a potato masher.
- 8In the same bowl, add 1 tsp salt, 1 tsp amchoor powder, 1/2 tsp coriander powder, 1/2 tsp red chilli powder, a handful of fresh coriander leaves, and 2-3 green chillies. Mix well to combine.
- 9Make 12 gm balls of the pea mixture and 25 gm balls of the suji mixture.
- 10Flatten the suji balls, place a pea ball in the center, and seal them like kachoris.
- 11Place the sealed balls in an appam pan, add 1-2 tsp of oil, and cook on medium-low flame for 5-6 minutes until golden brown.
Ingredients
- 2 cups water
- 1 tsp salt
- 0.5 tsp cumin seeds
- 1 tsp chilli flakes
- 1 tsp sesame seeds
- 1 tsp fresh coriander leaves
- 2 tsp oil
- 1 cup suji
- 1 cup peas
- 0.5 tsp salt
- 0.5 tsp sugar
- 2 tbsp poha
- 0.5 cup aloo bhujiya
- 1 tsp salt
- 1 tsp amchoor powder
- 0.5 tsp coriander powder
- 0.5 tsp red chilli powder
- 3 green chillies
- 1 handful fresh coriander leaves
Equipment
saucepanstrainerpanappam pan
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