grams all-purpose flour, 1-tsp. ghee, Salt, 1-tsp. Yeast
(fresh), 1-tsp. Sugar, � tsp. lemon juice, � tsp. baking powder,
2-tsp. plain yogurt
For The Filling:
grams peas, � liter milk paneer ricota cheese, 1-tbsp. green
chili paste, salt, � cup coriander leaves, oil, 1-tsp. Sugar, �
Mix fresh yeast and sugar in a � cup warm water. Keep aside for
10 minutes. Mix lemon juice. Shift flour. Add salt, baking
powder, ghee and plain yogurt. Knead the dough with fresh yeast
water. Add water if necessary to knead the dough. Cover with wet
cloth and leave for 1 hour.
Make 12 equal balls from the dough. Boil peas and mash. Mix
paneer and mashed peas. Add salt, coriander leaves, sugar and
lemon juice. Mix well. Divide into 12 equal parts. Take one
dough ball and press between palms to form a puri. On it put a
portion of the pea-paneer filling, close and form into a ball.
Roll each ball into a thick pancake. Heat a griddle. Roast on a
griddle using a little ghee.