Matar Ki Puri

Matar Ki Puri

Matar or peas is a fairly versatile vegetable, it can be added to the dishes like matar paneer, keema matar, aaloo matar used in chaats like samosa,¬†other starters etc. This time I filled the green peas while making Puri to make Matar Ki Puri. This Puri is a great addition to your bread basket and would go well with any of the curries and specially rasedaar aaloo ki subzi. Just boil, cook and fill these in while making Puri’s to get the wonderful flavor in your meal. Use this Matar Ki Puri Recipe.

All you need is (serves 4)

For the dough

Maida – 2 & 1/2 cup

Salt – 1/2 tsp

Oil – 2 tbsp and for frying

For the filling

Matar – 1 cup

Ginger – 1 inch piece (grated)

Oil – 2 tbsp

Heeng – 1/4 tsp

Zeera seeds – 1/2 tsp

Saunf seeds – 1/2 tsp

Garam masala powder – 1/2 tsp

Amchoor powder – 1/2 tsp

Zeera powder – 1 tsp

Salt to taste

Matar Ki Puri Recipe

Preparation time: 10 min.

Cooking time: 30 min.

For the dough

Mix maida with 2 tbsp oil and knead a soft dough using water as needed.

Cover and keep aside for 30 min.

For the filling

Boil the matar with water until soft and strain.

Mix with ginger and pound to make a coarse paste.

Heat oil in a pan and temper with zeera, saunf and heeng.

Add the matar paste with all dry masala and fry for 5 to 6 min until dry. Keep aside.

For the assembly

Make small balls from the dough, spread each ball, place some filling inside and bring the ends together.

Roll them into Puri’s dusting with maida as needed.

Heat oil in a kadhai and deep fry the Puri’s until golden brown from both sides.

Drain on a kitchen tissue any extra oil.

Serve hot with your choice of curry.

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