Matar Ki Puri is a delicious dish made during winter,when fresh green peas are abundantly available. variant of the beloved Indian Puri. Pureed green peas and some spices are mixed into dough to make these yummy puris.
Can be served as snacks or in breakfast with any chutney, sauce or pickle.
But my family’s favorite combination is this puri with bhandarewali aloo ki sabji.
Now a days you will see markets flooded with fresh green peas,do give this dish a try.
2 cups Aata(Whole Wheat Flour.)
1/2 cup Rava.(Semolina)
1 cup Green Peas.
2 Green Chillies.
1 tbsp Ginger chopped finely.
1 tspn Red Chilli Powder.
1/2 tspn Haldi Powder.
1 tspn Dhana Jeera Powder.
1/4 tsp Ajwain.
1/4 tsp Til
1/4 tsp Amchur.
2 tbsp Coriander Leaves finely chopped.
1 tbsp Oil.
Salt to taste.
Oil for frying.
In a mixie jar grind together green peas,ginger and green chillies without using water.
In a big mixing bowl,mix all the remaining Ingredients along with prepared paste.
Mix well,knead a hard dough.If required use little water.Grease with oil and keep aside for 10 mins.
Meanwhile, heat oil in a kadhai for frying puris.
Take a lime sized ball of dough and roll it out into a circle which is two and a half inch in diameter. Roll out the remaining dough into similar puris.
When the oil is hot, slip the puris in one by one pressing down gently so they puff up. Flip them to make them brown on either side.
Remove with a slotted spoon, drain on kitchen paper and serve immediately.