Matar ki Puri

Green peas puri or Matar ki puri step by step instructions:

In continuation with the Saturday heavy breakfast, today I made “Matar ki puri”. This puri is equivalent to kachori in terms of taste, shape, and everything :-). All I can say is that it is an absolute delight.

You can check my “Aloo ki puri” and “Puri” recipes also.

Let us start cooking!!!

Ingredients:
For the dough
Whole wheat flour: 1 cup (I used multigrain flour)
Clarified butter (ghee): 1 tbsp
Curd: 1 tbsp
Water: ~ 1/4 cup
Salt as per taste

For the stuffing
Green peas: 1 cup
Green chili: 2
Ginger: 1 tsp (grated)
Oil: 1 tbsp
Asafetida: 1 pinch
Mustard seeds: ½ tsp

Cumin seeds: 1 tsp
Coriander seeds: 1 tsp
Fennel (saunf): 1 tsp
Black peppercorns: 2-3 (crushed)
Cloves: 2 (crushed)Onion: 1 medium (finely chopped)
Coriander powder: 2 tsp
Turmeric powder: ¼ tsp
Chili powder: ¼ tsp (Optional)
Chaat Masala: 1-1/2 tsp
Gram flour (Besan): 1 tbsp
Salt as per taste
Oil or frying the puris

Method:
1. Mix together flour, salt, ghee and curd.
2. Add water and knead dough. The dough should be firm just like as we knead for parathas.
3. Cover it and keep aside for half an hour.
4. Take peas, green chilies and ginger and grind into a coarse paste.

5. Heat oil in a kadai. Add asafetida and mustard seeds. Let the seeds crackle.
6. Add cumin seeds, coriander seeds, black peppercorns, cloves and fennel seeds and fry until fragrant.
7. Add onions and fry till translucent.
8. Mix coriander powder, turmeric powder, chili powder, chaat masala and salt. Mix well.
9. Now add the peas mixture and mix well.
10. Let it cook for 5-6 minutes.
11. Add the gram flour, mix well and let the mixture cook covered for around 10 minutes stirring occasionally.
12. Take out the mixture on a plate and let it cool.
13. Take the dough and make 10 equal balls out of it.
14. Similarly, make 10 balls of the mixture.

15. Take one part of the dough and roll it a bit.

16. Keep the mixture ball on the rolled roti and fold it from all the sides.

17. Press it with your hands and slightly roll it with the help of rolling pin. Make sure the masala doesn’t come out.

18. Similarly make other puris also.

19. Heat oil in kadai. When sufficient hot put one puri in it. Fry it from both the sides and let it puff.

20. Take out on an absorbent paper.
21. Serve hot with curd, chutney, tomato ketchup etc.

Tips:
1. The dough should be firm. If soft then there are chances of the mixture coming out.
2. If you feel that the mixture has still some moisture, add more besan.

See you soon with a new recipe till then Happy Cooking!!!