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Matar Ki Poori Recipe

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Step-by-step

1
firstly, in a pan heat 2 tbsp oil, add 1 tsp cumin, and saute until the cumin turns aromatic.
2
add 3 chilli, 3 cloves garlic, and 2-inch ginger.
3
saute for a minute or until the garlic is roasted well.
4
further add 2 cup peas, 1 tsp garam masala, 1 tsp kasuri methi, and ½ tsp salt.
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saute for 3 minutes or until the peas are cooked well. I have used frozen peas, hence the. cooking time is less. if using fresh peas, then cover and cook until the peas soften.
6
cool completely, and transfer to the mixer jar.
7
grind to a coarse paste without adding any water. keep aside.
8
to prepare the dough, in a large bowl take 2 cup wheat flour, 2 tbsp rava, ½ tsp ajwain, and ½ tsp salt.
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mix well making sure everything is well combined.
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now add water as required and start to knead the dough.
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knead to smooth and tight dough.
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further, add 2 tsp oil and knead for a minute more.
13
pinch a ball-sized dough, and create a cup by pressing the sides.
14
stuff in ball-sized prepared peas masala.
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pleat the dough and seal well.
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now dust the dough with wheat four and roll gently.
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deep fry in hot oil, keeping the flame on high.
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splash oil, until the poori puffs up.
19
flip over and fry both sides until the poori turns golden brown and crisp.
20
finally, matar poori is ready to enjoy.Matar Ki Poori Recipe

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FAQ

The ingredients used for this recipe are basic and should be easily available in your kitchen pantry. It used ingredients like green peas, wheat flour, spices, a few tsp of rava, and oil to fry these pooris.
Today it is more popularly known as a lip-smacking street food recipe, but it is believed to originate in North India. Particularly from northern Uttar Pradesh and prepared during the winter season.
Certainly yes. Well, the ingredients used in this recipe are certainly vegan, but you may have to check if the frying oil is vegan too.
Well, you can prepare these poor’s using gluten-free flour like corn flour, rice flour, buckwheat flour and chickpea flour. However, these kinds of deep-fried flatbreads are best served with wheat (atta) or plain flour (maida).
It is best served immediately as it may turn soggy and ooze oil. However, if you have some leftovers, you may reheat them using the microwave or even the oven for the best result. Do not deep fry these as it may absorb more oil. Another option is to use an air fryer to reheat it.
Typically it is served with a choice of chaat chutney like green chutney and red chutney. However, it can also be served with different types of spicy gravy-based curries like aloo tamatar, paneer bhurji, and kadai paneer.
It should not take more time compared to the traditional pooris. The only additional time required for this recipe is to prepare the mushy green peas stuffing. Also, the total time taken depends upon the number of servings prepared in a batch. But it should take 20-30 minutes for dough which includes resting. Plus 10-15 minutes for deep frying.
Yes definitely. You may prepare the dough and green peas mixture and refrigerate it for future use. Do not fry these unless it is required to serve. Once the deep-fried poori is rested, it would turn soggy and may ooze out oil.
The best recommend frying oil is sunflower or vegetable oil. Having said that, any oil recommended for deep frying or with a high smoke point can be used for deep frying.
Poori’s turn crispy when a pinch of semolina or rava is mixed with the wheat or plain flour dough. In addition, the oil has to be super hot before the deep frying begins. Hot oil helps to puff it and make it crispier.
If fresh green peas are not available, you may use frozen too. In addition, you may also use other types of vegetables to make it more interesting. You may use potatoes, carrots, beans, and cauliflower with peas.

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Notes

  • firstly, make sure to keep the stuffing dry, or else it will be difficult to roll.
  • also, deep fry in hot oil to prevent poori from absorbing oil.
  • additionally, the same stuffing can be used to prepare matar ki paratha.
  • finally, matar poori recipe tastes great when prepared slightly spicy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/matar-ki-poori-recipe-crispy-green-peas/