Step-by-Step Instructions

1. 1.Roast and Grind Peanuts

   Heat a tawa (griddle) over a wood fire. Add 1/4 cup of peanuts and roast them on medium heat for 8-10 minutes, stirring occasionally, until they are lightly browned and aromatic. Transfer the roasted peanuts to a bowl. Once cooled, grind them into a coarse powder using a traditional stone grinder or a food processor.

2. 2.Prepare Vegetables

   Wash and prepare 2 medium capsicums by removing the stem and core, then cut them into medium-sized pieces. Peel and chop 4-5 small onions into similar-sized pieces. Keep 1/4 cup of green peas ready.

3. 3.Sauté Vegetables

   Heat 2-3 tablespoons of cooking oil on the tawa. Add the chopped capsicum, onions, and green peas. Sauté them on medium-high heat for 5-7 minutes until they are slightly tender but still retain some crunch. Transfer the sautéed vegetables to a plate and set aside.

4. 4.Prepare Spice Paste

   On a traditional stone grinder or in a mortar and pestle, combine 6-8 green chilies, 1 teaspoon of black peppercorns, and 1 teaspoon of cumin seeds. Grind them into a coarse paste.

5. 5.Temper Spices and Cook Stir-fry

   Heat 2-3 tablespoons of cooking oil on the tawa. Add 1/2 teaspoon of cumin seeds and let them splutter. Add the freshly ground green chili-cumin-pepper paste and sauté for 1-2 minutes until fragrant. Add a pinch of asafoetida (hing). Immediately add the sautéed capsicum, onion, and peas mixture back to the tawa. Mix well.

6. 6.Add Peanuts and Dry Spices

   Add the ground peanuts to the vegetables and mix thoroughly. Then, add 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, and 1 tablespoon of coriander powder. Add salt to taste. Mix all the spices and peanuts with the vegetables until everything is well combined.

7. 7.Simmer and Finish Stir-fry

   Cover the tawa with a lid and let the vegetables simmer on low heat for 5-7 minutes, allowing the flavors to meld and the vegetables to cook through. Uncover and stir. Finally, sprinkle 2 tablespoons of chopped fresh coriander leaves over the stir-fry and mix gently. Transfer the cooked vegetable stir-fry to a serving plate.

8. 8.Prepare and Fry Puris

   Heat cooking oil in a deep kadai (wok) over the wood fire for deep frying. Take a small portion of the prepared whole wheat puri dough (made with 2 cups flour, water, and salt). Roll it out into a small, flat disc (approximately 4-5 inches in diameter). Carefully slide the rolled puri into the hot oil. Fry on medium-high heat, gently pressing down with a slotted spoon to help it puff up. Flip and fry until golden brown on both sides. Remove with a slotted spoon and drain excess oil.

9. 9.Assemble and Serve

   Serve the hot, fluffy puris with the freshly made capsicum, onion, and peas stir-fry. Accompany with raita (yogurt mixed with boondi, roasted cumin powder, black salt, salt, and fresh coriander) and any other preferred side dishes.