Green Teas Gungra Recipe
Ingredients
| Green peas | 225 Gram (Filling) | |
| Sweet potatoes | 115 Gram (Filling) | |
| Potatoes | 115 Gram (Filling) | |
| Green chillies 7 or 8 | ||
| Onions | 500 Gram (Filling) | |
| Coriander leaves | To Taste (Filling) | |
| Salt | 2 Teaspoon (Filling) | |
| Sugar | 1 Teaspoon (Filling) | |
| Turmeric | 1/4 Teaspoon (Filling) | |
| Chilli powder | 1/2 Teaspoon (Filling) | |
| Vinegar | 1 Tablespoon (Filling) | |
| Oil | 1 Tablespoon (Filling) | |
| Covering | ||
| Refined flour | 225 Gram (Filling) | |
| Semolina | 340 Gram (Filling) | |
| Fat | 115 Gram (Filling) | |
| Fat for dough 1 tbsp. | ||
| Oil to fry | ||
Directions
1. Shell the green peas.
2. Peel and cut potatoes and sweet potatoes into small cubes.
3. Chop coriander leaves and green chillies. In 1 tbsp. oil, saute green peas. Add potatoes, sweet potatoes, onions, green chillies, dry spices and coriander leaves.
4. Add sufficient water to cook it dry. Add salt.
5. When nearly done, add vinegar and sugar and cook till dry. Remove from fire.
6. Mix semolina and 1 tsp. salt. Rub in fat (1 tbsp.).
7. Add enough water to make a fairly stiff dough.
8. Cream together 115 gm. of fat and the flour.
9. Keep on creaming till it forms a lump.
10. Keep the creamed mixture in water.
11. Roll out dough into ihin chapaties.
12. Apply creamed mixture. Roll and cut into 2.5 cm. slices.
13. Flatten the cut surface and roll out into rounds about 7.5 cm. (3") in diameter.
14. Put in prepared filling. Turn over. Seal the edges with water and decorate.
15. Fry in deep fat till crisp and brown.
2. Peel and cut potatoes and sweet potatoes into small cubes.
3. Chop coriander leaves and green chillies. In 1 tbsp. oil, saute green peas. Add potatoes, sweet potatoes, onions, green chillies, dry spices and coriander leaves.
4. Add sufficient water to cook it dry. Add salt.
5. When nearly done, add vinegar and sugar and cook till dry. Remove from fire.
6. Mix semolina and 1 tsp. salt. Rub in fat (1 tbsp.).
7. Add enough water to make a fairly stiff dough.
8. Cream together 115 gm. of fat and the flour.
9. Keep on creaming till it forms a lump.
10. Keep the creamed mixture in water.
11. Roll out dough into ihin chapaties.
12. Apply creamed mixture. Roll and cut into 2.5 cm. slices.
13. Flatten the cut surface and roll out into rounds about 7.5 cm. (3") in diameter.
14. Put in prepared filling. Turn over. Seal the edges with water and decorate.
15. Fry in deep fat till crisp and brown.
Chef
