Poori or puri is a deep fried bread. It is originated from the Indian sub continent. Puri is prepared with unleavened dough. Matar poori is a delicious variant of poori, it is prepared with wheat flour and green peas paste. Follow the recipe to learn how to make tasty yummy perfectly puffed aloo poori step by step with photos.
As the winter sets in and market is flooded with seasonal winter vegetable like guava, peas, water chestnut, carrots, green leafy vegetable. Thought the year we use frozen peas but they are not good as fresh peas. Pea is also winter vegetable, during this season we frequently prepare many dishes with peas. We generally make peas-aloo sabji(peas and potato based curry), peas poori, peas snacks , peas pulav, peas paratha and try include them in many other dishes.
Peas is healthy vegetable, It is packed with vitamin and minerals also high in nutrients, fiber and antioxidants. This recipe is also good for your kids lunch box. Matar poori look so different from regular poori you can also make palak poori, beetroot poori, aloo poori with the same method.
Poori is generally eaten in breakfast or as a snacks or light meal. It is also served at special or ceremonial function and It is often the bread of choice for festivals and special occasions. Puri can be eaten with savoury dishes like aloo bhaji(potato vegetable), chana masala, potato based curry. It is also eaten with sweet accompaniment like halwa, amrakhand(dessert prepared with mango and curd) and kheer( dessert prepared with rice sugar and milk).
Preparation and method –
Matar poori taste amazing yet very simple to make, with very few ingredient and in very less time you can make these poori. The recipe of making matar poori is same as simple wheat flour poori. You do not need to make dough for the poori using traditional method feel free to experiment with the flour or any other ingredient that you wish to add. You can also make Palak puri, beetroot puri, potato puri in the same way.
Matar poori is prepared with matar/peas paste, some spices and wheat flour. First prepare paste, I am using fresh peas it can be prepare with frozen peas as well. In a blander make smooth paste of fresh peas, ginger, green chilli and salt. Knead dough with wheat flour, peas pates, carom seeds, coriander powder, red chilli powder, garam masala, amchoor powder and salt.
Dough should be soft and little stiff as we do not use flour to need it. If dough is stiff, it will be easy to roll poori. You can also apply or use some oil to roll poori. Roll the poori around 2-3 mm thick(little thicker from chapati). If you are not good in rolling you can cut them in round shape by using any lid or cutter.
After rolling, frying them at the right temperature is important to get perfect crispy, soft and puffy poori. If oil is not enough hot poori won’t be puff up and absorb too much oil and if it is too hot puri will get burn without cooking from inside. So always keep temperature high while you slid puri and then fry them on the medium heat. Move continuously and slightly press it so they will puff up. Flip and remove when it turn golden brown from the both side.
Important notes –
- For poori knead stiff dough, as we do not dust flour to roll puri, if your dough will be stiff it will be easy to roll it.
- Do not dust flour for rolling poori instead apply some oil on the rolling pin.
- Fry poori in moderately hot oil, if oil is not enough hot, poori won’t be puff and absorb too much oil.
I have prepared more Indian breads recipe like rumali roti, tandoori roti, lachha paratha, tandoori aloo paratha, gobi paratha, pizza paratha , aloo poori, beetroot poori click on the name to get full recipe.
Watch video –
Printable recipe –
Matar poori recipe step by step with photos –
Prepare dough for poori
- In a blender add green peas(seeds), green chilli, ginger and salt.
- Blend all to make a smooth paste. You can also use little water to blend it smooth.
- In a mixing bowl add 2 cups of wheat flour.
- Transfer peas paste to the wheat flour.
- Add carom seeds, coriander powder, red chilli powder, garam masala, dry mango powder and salt.
- Mix by using hands until crumbly dough forms. Add little water at a time and knead soft and slightly tight dough.
- Apply 1 tsp oil knead it again. Cover and leave it for 10 minutes.
- After 10 minutes divide it into the small(16-18) equal part.
- Take one portion, roll between your palm and gently flatten it.
- Place dough ball on to the rolling board, apply some oil to the rolling pin and start rolling it.
- Evenly roll it to a round shape. Roll puri moderately thin, slightly thicker than chapati.
- If you are first rolling all poori, cover them with kitchen towel so they don’t dry up.
Frying Poori –
Heat oil in a deep pan or kadhai.
Fry poori in hot oil. To check its temperature, drop small piece of dough in to the hot oil, if it is come on the surface immediately, oil is ready for frying.
Slid puri into the hot oil, add one at a time. Slightly press poori, it will puff up. Flip and fry from other side.
When it turn little lighter in colour, shake off excess oil and take out on the kitchen towel to soak excess oil.
Pooris are ready serve hot with light curry or bhaji.