Matar ki Poori is a delightful variation of classic Indian pooris, where boiled green peas are blended into a paste and combined with whole wheat flour to create a flavorful, vibrant dough. These deep-fried bread discs puff up beautifully while cooking, resulting in soft, aromatic pooris with a hint of green pea essence. They’re served hot and crispy, often paired with side dishes like spicy gravies, chutneys, or pickles, adding a delightful twist to the traditional poori experience.
Here’s a detailed recipe for making Matar Poori:
Ingredients:
- 2 cups whole wheat flour (atta)
- 1 cup boiled green peas (matar)
- 1-2 green chilies (adjust to taste)
- 1-inch piece of ginger
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1/2 teaspoon garam masala (optional)
- Salt to taste
- Water (as needed for kneading)
- Oil (for deep frying)
Instructions:
- Prepare the Green Pea Paste:
- In a blender or food processor, grind boiled green peas, green chilies, and ginger into a smooth paste without adding water. Set aside.
- Make the Dough:
- In a mixing bowl, take whole wheat flour (atta), add the green pea paste, cumin seeds, asafoetida, garam masala (if using), and salt.
- Mix all the ingredients well. The green pea paste will provide moisture; however, if needed, add a little water at a time and knead into a smooth dough. Let it rest for about 15-20 minutes, covered with a damp cloth.
- Divide and Shape the Dough:
- After resting, knead the dough again for a minute.
- Divide the dough into small balls, slightly smaller than a golf ball.
- On a clean, flat surface, take one ball, flatten it slightly with your palm, and roll it out into a small disc using a rolling pin. The disc should be of medium thickness, neither too thin nor too thick.
- Fry the Matar Poori:
- Heat oil for deep frying in a pan or kadai over medium heat.
- Once the oil is hot, carefully slide in a rolled-out poori. It should puff up in a few seconds.
- Gently press the poori with the back of a slotted spoon to help it puff up evenly.
- Fry the poori until it turns golden brown on both sides, flipping it once. It should take about a minute or so for each poori.
- Once done, remove the poori using a slotted spoon and place it on a paper towel-lined plate to drain excess oil.
- Serve:
- Serve the hot and puffed Matar Pooris with your favorite side dish, such as potato curry, chutney, pickle, or yogurt.
Matar Poori makes for a delightful and flavorful variation of the traditional poori, perfect for breakfast or as a tasty snack!
