Swale

Ingredients

• Dough
• 1½ cups whole wheat flour (gehun ka atta)
• Salt to taste
• 1 tablespoon + 2 teaspoons oil 
• Stuffing 
• 1 cup boiled black eyed peas (lobia/chowli)
• 4-5 garlic cloves
• ½ inch ginger, roughly chopped
• 1 green chilli
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• 1 teaspoon coriander powder
• ½ teaspoon cumin powder
• ½ teaspoon garam masala powder
• Salt to taste
• Oil for greasing + for deep frying

Method

1. Take whole wheat flour in a large parat, add salt, 1 tablespoon oil and 1 cup water and knead into a stiff dough. Drizzle remaining oil and knead again. Cover with a damp muslin cloth and set aside for 10-15 minutes. 
2. To make the stuffing, put black eyed peas in a blender jar. Add garlic, ginger and green chillies and blend to a fine thick paste. Transfer it into a large bowl, add red chilli powder, turmeric powder, coriander powder, garam masala powder and salt and mix till well combined.
3. Grease a worktop with some oil. Take a small portion of the dough and shape it into a ball. Press it and make a cavity in the centre. Stuff with a portion of the stuffing and bring the edges to the centre and press to seal. Pinch the excess dough and flatten it lightly. Roll it into a small disc. 
4. Heat sufficient oil in a kadai. Gently slide in the discs, one at a time, and deep fry till golden brown and crisp. Drain on an absorbent paper.
5. Arrange the puris on a serving plate. Serve.