Peas Puri (Pigeon Peas Roti)

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: corn flour

Whole wheat flour adds fiber and nutrients.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Frozen peas are often more affordable and equally nutritious.

oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Vegetable oil is more cost-effective for frying.

fresh cilantro

🥗Healthier: parsley

💰Cheaper: dried cilantro

Dried cilantro is more shelf-stable and cheaper.

Add 2 cups of all-purpose flour to a large bowl.

Add 1 teaspoon of salt, 1 teaspoon of baking powder, and 1 tablespoon of sugar to the flour.

Incorporate the dry ingredients using your hands or a stand mixer.

Gradually add lukewarm tap water a little at a time, mixing until the dough forms a clump.

Knead the dough for about 5-8 minutes until it is smooth and not too stiff or soft.

Cover the dough with a damp paper towel and let it rest for about 20 minutes.

Boil a pot of water and add frozen pigeon peas; boil for about 10-12 minutes.

Strain the pigeon peas and let them cool.

Add a little salt to the cooled pigeon peas and puree them using a food processor.

Transfer the pureed peas to a dry pot and stir for about 5 minutes to dry them out slightly.

Add green seasoning to the pureed peas and mix thoroughly.

Divide the rested dough into small balls, about the size of a golf ball.

Cover the dough balls and let them sit for another 10 minutes.

Flatten each dough ball slightly and create a pocket in the center.

Add a generous amount of the pea filling into the pocket.

Seal the dough by pinching the edges together and rolling it to ensure a tight seal.

Flour both sides of the filled dough ball and roll it out gently to form a flat circle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens