firstly, in a pan heat 2 tbsp oil, add 1 tsp cumin, and saute until the cumin turns aromatic.

add 3 chilli, 3 cloves garlic, and 2-inch ginger.

saute for a minute or until the garlic is roasted well.

further add 2 cup peas, 1 tsp garam masala, 1 tsp kasuri methi, and ½ tsp salt.

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.

cool completely, and transfer to the mixer jar.

grind to a coarse paste without adding any water. keep aside.

to prepare the dough, in a large bowl take 2 cup wheat flour, 2 tbsp rava, ½ tsp ajwain, and ½ tsp salt.

mix well making sure everything is well combined.

now add water as required and start to knead the dough.

knead to smooth and tight dough.

further, add 2 tsp oil and knead for a minute more.

pinch a ball-sized dough, and create a cup by pressing the sides.

stuff in ball-sized prepared peas masala.

pleat the dough and seal well.

now dust the dough with wheat four and roll gently.

deep fry in hot oil, keeping the flame on high.

splash oil, until the poori puffs up.

flip over and fry both sides until the poori turns golden brown and crisp.

finally, matar poori is ready to enjoy.