Peas Puree As A Flat Bread Stuffing

In most Kolkata homes winter day refrigerators are stocked with a steel box filled with this rich green pasty peas mix. I reckon some of the steel has been replaced by Tupperware but the heritage of the peas puree continues. Another heritage that continues in Kolkata which I find rather refreshing is that people still drop in unannounced adding to the everlasting romance of the city. And they are not disappointed because with a cup of tea there is a magical serving conjured up of "motorshutir kochuri" aka "matar ke puri" aka "fried bread stuffed with peas puree"....

So, Bengalis, I know you do not need this recipe. All others, please do stock up with this stuffing and enjoy your winter breakfasts and make the kiddy lunchboxes healthy and interesting. Peas are loaded with good vitamins and remember to inform your kids that peas are botanically regarded as fruits because they have seeds. I just love this little trivia. 

For the recipe, I used 2 kilos of peas and shelled them. Then I blended them with 2 green chillies and 1 inch of grated ginger in the mixer with only half a cup of water. Allow the puree to be a bit coarse and not too pasty. In a warm wok, add 2-3 tbsp oil. In the warmed oil add 11/2 tsp asafoetida and 2 tsp cumin powder. In a bit add the peas puree. Keep stirring at medium heat. In 5 minutes or so, add salt and red chilly powder to taste. I also add a smallish dash of sugar. Now the trick and the hard work is to keep stirring until the puree is cooked and takes on a dark olive colour. If you taste it you will not feel a raw taste. This means you are ready. I would advice about 15 minutes of stirring time. If you are mad at someone put that person on the job. Allow the puree to cool. 

In little wheat dough balls, make a well. Spoon in a chunk of the puree. Close the opening with the help of the dough sides. Roll them out into rounds. You can either deep fry them or pan roast them. While pan roasting them you may add just a dash of oil to lend a tasty glaze. Okay honesty blaze...we cheeky Bengalis make our dough with white flour but then they say Digene sells the most in Kolkata!!! Enjoy!