Mix maida, 1 tsp salt, ghee, ajwain with some water and make stiff dough. Knead well and keep aside.
In a pan heat oil, add jeera, let it splutter. Add some chopped green chillies, mint leaves, corriander, turmeric powder, salt to taste, chilly powder, chat masala. Stir once.
Add boiled and mashed potato, grated paneer, boiled peas and stir again.
Cook for 5 mins. Keep the mixture aside.
Make even sized pooris with the Maida dough. Cut them in half. Make a cone with the halves fill in the above curry mixture. Close the top edge and deep fry in hot oil over low flame until golden brown.
Serve with green and meeti chutney.
Bawarchi of the week
A talented cook and a prolific writer, Chitra Ramachandran's recipes come with reminiscences of people, places, history, tradition and culture.