Wedding Anniversary special Iftar

Ingredients

• 1 cup Dried Green Peas (soaked overnight, drained and rinsed)
• 2 medium Potatoes (peeled and diced ½ inch cubes)
• 1 tablespoon Ginger Garlic Paste (store‑bought or homemade)
• 3 tablespoons Vegetable Oil (for cooking the curry)
• 2 cups Vegetable Oil (for deep‑frying puris)
• 2 cups Whole Wheat Flour (for puri dough)
• 2 tablespoons All-Purpose Flour (optional, makes dough softer)
• 1.5 teaspoons Salt (divided between dough and curry)
• 0.5 teaspoon Turmeric Powder
• 1 teaspoon Red Chili Powder (adjust to taste)
• 0.5 teaspoon Cumin Seeds
• 0.5 teaspoon Garam Masala
• 2 tablespoons Fresh Cilantro (chopped, for garnish)
• 1 cup Mixed Fresh Fruit (e.g., apple, banana, orange, cut bite‑size)

Instructions

1. Soak the Peas

   Place 1 cup dried green peas in a bowl, cover with plenty of water and let soak overnight (at least 8 hours). Drain and rinse before using.

   Time: PT8H

2. Prep the Vegetables

   Peel and dice the potatoes into ½‑inch cubes. If using store‑bought ginger‑garlic paste, measure 1 tbsp; otherwise mince equal parts fresh ginger and garlic.

   Time: PT5M

3. Make the Puri Dough

   In a mixing bowl combine 2 cups whole wheat flour, 2 tbsp all‑purpose flour, 1 tsp salt, and enough water (about ¾ cup) to form a firm, non‑sticky dough. Knead for 5‑7 minutes until smooth.

   Time: PT10M

4. Rest the Dough

   Cover the dough with a damp cloth and let rest for 10 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT10M

5. Prepare Fruit Side

   Wash and cut the mixed fruit into bite‑size pieces. Set aside in a bowl.

   Time: PT5M

6. Cook the Curry Base

   Heat 3 tbsp vegetable oil in a large pot over medium heat. Add ½ tsp cumin seeds and let sizzle for 30 seconds.

   Time: PT1M

   Temperature: Medium heat

7. Add Aromatics

   Stir in the ginger‑garlic paste and sauté for 2 minutes until fragrant.

   Time: PT2M

   Temperature: Medium heat

8. Spice It Up

   Add ½ tsp turmeric, 1 tsp red chili powder, and ½ tsp garam masala. Stir quickly for 1 minute.

   Time: PT1M

   Temperature: Medium heat

9. Add Peas and Potatoes

   Add the soaked peas and diced potatoes to the pot. Mix well to coat with spices.

   Time: PT2M

10. Simmer the Curry

    Pour in 2 cups water, bring to a boil, then reduce to a gentle simmer. Cover and cook for 15 minutes, or until potatoes are tender and peas are soft.

    Time: PT15M

    Temperature: Low simmer

11. Roll the Puris

    Divide the rested dough into 6 equal balls. On a lightly floured surface, roll each ball into a thin circle (about 4‑5 inches). If short on time, roll one larger circle and cut into four triangular pieces.

    Time: PT5M

12. Fry the Puris

    Heat 2 cups oil in a deep pan over medium‑high heat (≈350°F). Gently slide one puri into the oil; it should puff up within seconds. Fry each side for about 30 seconds until golden brown. Remove with tongs and drain on paper towels.

    Time: PT12M

    Temperature: 350°F

13. Finish and Serve

    Taste the curry and adjust salt if needed. Garnish with chopped cilantro. Serve hot with the freshly fried puris and a side of mixed fruit.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

55 g

Fat

12 g

Fiber

8 g

Ingredient Substitutions

• Instead of Dried Green Peas: Frozen peas
• Instead of Potatoes: Sweet potatoes
• Instead of Ginger Garlic Paste: Minced ginger and garlic (½ tsp each)
• Instead of Vegetable Oil: Canola oil
• Instead of Vegetable Oil: Canola oil
• Instead of Whole Wheat Flour: All‑purpose flour (less nutritious)
• Instead of All-Purpose Flour: Extra whole wheat flour
• Instead of Salt: Sea salt
• Instead of Turmeric Powder: Ground turmeric
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Cumin Seeds: Ground cumin
• Instead of Garam Masala: Mixed Indian spice blend
• Instead of Fresh Cilantro: Fresh parsley
• Instead of Mixed Fresh Fruit: Any seasonal fruit

Equipment Needed

• Large Pot
• Frying Pan or Kadai
• Mixing Bowl
• Rolling Pin
• Knife
• Cutting Board
• Spatula
• Tongs (optional)
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Soaking the peas overnight ensures they cook through quickly.
• Kneading and resting the dough properly gives fluffy puris.
• Frying puris at the right oil temperature (≈350°F) is essential for puffing.

Chef Tips from the Video

• Add a pinch of baking soda to the puri dough for extra puffiness.
• Garnish the curry with a drizzle of ghee for richer flavor (optional).
• Serve with a wedge of lemon and a side of fresh cucumber raita for balance.

Troubleshooting

Storage

Refrigerator: Curry: up to 3 days in an airtight container. Puris: best eaten fresh; can store for 1 day in a sealed container, reheated in a skillet.

Freezer: Curry freezes well for up to 2 months. Puris lose crispness when frozen; not recommended.

Room temperature: Fruit salad can sit at room temperature for up to 2 hours.

Make-Ahead Tips

• Soak peas the night before.
• Peel and dice potatoes ahead of time; keep them in water to prevent browning.
• Prepare the dough, cover, and refrigerate for up to 4 hours before frying.

Frequently Asked Questions