It is fun to be in India, you can ensure that you have four meals a day and never repeat a meal for 365 days in a row. The food scene in India rocks, unlike any other part of the world. Many amongst us wouldn’t have had mutter wali poori (Pooris made with a stuffing of green peas) and for those who have had, we are sure they wouldn’t have had enough. Traditionally a recipe from Uttar Pradesh, hare mutter ki poori has gradually gained popularity in other states as well and is served as a breakfast or a snack item. This is how our in-house chef went about preparing these yesterday, inspired by a recipe by Tarla Dalal.
Hare Mutter Ki Poori Recipe
For the Dough
Put together wheat flour (atta), curd (dahi), baking powder, refined oil and salt to make dough, kneading it with warm water. Once the dough is ready, leave it under a wet cloth for a few minutes.
For the Stuffing
Step One: Add green peas and green chillies to a blender and make a smooth paste, without adding any water to it.
Step Two: Heat oil and add cumin seeds to it until they begin to splutter.
Step Three: Add the green peas mixture, lemon juice, chaat masala and salt and cook for a few minutes. Sprinkle a little flour to this mixture and cook for a few minutes until the mixture becomes dry.
Making the Pooris
Step One: Roll out a small portion of the dough into a small circle, put a teaspoon full of the peas mixture in the middle of this and close it.
Step Two: Roll this out and repeat the same with the other balls of dough.
Step Three: Deep fry in refined oil over medium flame so that the puris cook evenly on the insides as well. Serve hot.
Hare mutter ki poori can be had with tomato ketchup or fresh pudina chutney as a snack item, or even with aalo ki sabzi as a complete meal. Enjoy!