Matar Ki Poori Recipe | Crispy & Healthy Green Peas Masala Puri

Matar Ki Poori Recipe | Crispy Green Peas Poori | Matar Masala Puri with detailed photo and video recipe. An easy and simple alternative to the traditional poori with a stuffing of masaledar green peas stuffing. It can be an ideal and filling deep-fried flatbread recipe that can be served for any occasion including breakfast and dinner. Typically, it is served with simple and spicy tomato-based potato or cauliflower curries, but can be served with any choice of paneer or mushroom curries.

Matar Ki Poori Recipe | Crispy Green Peas Poori | Matar Masala Puri with step-by-step photo and video recipe. Poori or types of deep-fried flatbreads are a hugely popular choice, particularly in subcontinent regions. Generally, it is made with either with choice of wheat or plain flour with different types of folding or shape. However, these simple puffed poori’s can also be prepared with stuffing, and matar ki poori is one such poori with green peas and spice-rich stuffing.

There are many types poori that is considered also street food staples and this green peas poori is one such street food. Particularly, in North India or in Uttar Pradesh, it is mainly served as a street food with a tangy and spicy chutney made with coriander, mint, and tangy tomatoes. Apart from being street food, it is also adapted in many households as comfort food for winter or even for any auspicious occasions. Especially, it is a better choice of poori compared to the traditional as it has green peas stuffing. This should provide the required fiber, heart-healthy minerals, and an abundant source of proteins in it. Hence, I would heavily recommend serving or preparing as an alternative to the plain poori. Do try this poori and let me know if you would prefer this poori as compared to your traditional one.

Furthermore, some more related and additional tips, suggestions, and variants to the matar ki poori recipe. Firstly, and more importantly, use fresh and tender green peas for this poori recipe. Fresh and tender peas, would help to shape the poori’s easily as they may not carry the same amount of starch. Also, you may use frozen peas, only if you do not have access to fresh ones. Secondly, the mixture of peas and spices has to be smooth and can be easily shaped. In addition, you may experiment with the spices as per your taste buds and increase or decrease the spice level as per your preference. Lastly, you need to have hot oil to deep fry these poori’s, so that they can easily puff. Also, do fry these in small batches preferably one at a time so that it does overlap each other.

Finally, I request you to check my other related Roti Naan Recipes Collection with this post on matar ki poori recipe. It mainly includes my other related recipes like Poori Paratha Recipe, Plain Paratha Recipe, Rice Puri Recipe, Soft Bread Recipe – No Oven, No Egg, No Yeast, Aloo Methi Paratha Recipe, Mooli Roti Recipe, Healthy Weight-Loss Roti Recipe – No Atta No Maida, Gujarati Dhebra Recipe, sooji roti for weight loss, suji ki puri. Further to these, I would also like to add some more recipe categories like,

• Paratha Recipes
• Paneer Recipes
• Breakfast Recipes

Matar Ki Poori video recipe:

Recipe Card for crispy green peas poori:

How to make Matar ki poori with step-by-step photo:

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.
   
5. 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.
   
9. mix well making sure everything is well combined.
   
10. now add water as required and start to knead the dough.
    
11. knead to smooth and tight dough.
    
12. 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.
    
15. pleat the dough and seal well.
    
16. now dust the dough with wheat four and roll gently.
    
17. deep fry in hot oil, keeping the flame on high.
    
18. 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.
    

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.

FAQ’s:

What are the main ingredients in Matar ki Poori?

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.

What is the origin of Matar ki Poori?

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.

Can Matar ki Poori be made vegan?

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.

Can Matar ki Poori be made gluten-free?

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).

Can Matar ki Poori be reheated?

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.

What is the best way to serve Matar ki Poori?

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.

How long does it take to make Matar ki Poori?

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.

Can Matar ki Poori be made ahead of time?

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.

What type of oil is best for frying Matar ki Poori?

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.

How can I make Matar ki Poori crispier?

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.

What can I use as a substitute for green peas in Matar ki Poori?

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.