1 cup wheat flour (gehun ka atta)
1 cup refined flour (maida)
1/2 cup pea seeds (matar)
1/2 cup sago (saboodana)
1 green chilly (hari mirch)
1 tsp salt (namak)
1 tsp red chilly powder (lal mirch)
1/4 tsp asafetida (hing)
1 tsp coriander powder (dhania)
clarified butter (ghee) for frying
How to make sabudane puri :
Soak sabudane for an hour.
Boil pea and then mash them.
Finely chop hari mirch.
Mix atta and maida along with salt and 1 tbsp oil.
Knead into dough and leave it covered for 1/2 an hour.
Heat 1 tbsp ghee in a pan and fry hing, lal mirch, dhania, 1/2 tsp namak, hari mirch, matar and sabudana for 1-2 minutes until water dries
Remove it from the flame and let it cool.
Make small balls of the dough and roll each into small chapatti.
Stuff these with the above mixture and again roll into thin and small puri.
Heat ghee in a pan.
Fry each puri in ghee.
When cooked on one side turn it and cook on the other side also until it turns light brown.
Serve them hot.