Heat little oil and add cumin seeds, slit green chillies. Reduce heat and put fresh peas. Sprinkle water and cover with a lid. When peas are tender and moisture is absorbed add all the dry powders. Mix well and remove from fire. Arrange on a serving dish. Sprinkle crushed puri pieces, onions, whipped thick curds and top with sweet chutney and sev. Serve immediately.
Mix bengal gram flour with salt and ground omam. Add water and knead to stiff dough. Put in greased sev press and squeeze directly in oil with circular motion. Deep fry both sides till crisp. Crush and use as in the recipe.
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