PREPARATION

• 1 Toast the cumin seeds in a dry frying pan. Grind in a mortar. Drain and rinse the peas and boil in fresh water until just tender. Drain well and blend with the cumin in a food processor until it turns into powder. Add salt to taste.


• 2 Place the flour, turmeric and 2 pinches of salt in a large bowl and mix well. Add the water, mix to a smooth dough and knead for about 5 minutes. Cover the dough with a damp cloth and leave for 20 minutes.


• 3 Form the dough into balls. Make an indent in the centre of each ball and stuff with the pea mixture. Seal the dough around the filling. Roll the balls out on a floured surface to very thin rounds.


• 4 Brush a frying pan with oil and cook each dholl puri over high heat for 2 minutes on each side. Before flipping, brush the top with a little oil.


• 5 To make the vegetable achard, heat the oil in a large frying pan and sweat the onion, garlic, chilli and mustard seeds. Add the remaining vegetables and mix well. Remove from the heat. Add the vinegar and season to taste. Let it rest for a while.



• Serve vegetable archard on flatbread and Enjoy!