Matar Ki Puri is a delicious variant of the beloved Indian Puri. As soon as winter sets in, the markets are flooded with piles of fresh green peas and this is an excellent way to use them. Tender green peas are mashed into the kneaded dough kneaded along with other spices, rolled into thin discs and fried to make a delicious kind of puri. These puris go very well with Tamatari Aloo, Aloo Bhey Ki Sabzi or even Dubki Waley Aloo.
You can also try some other delicious varieties of puri like
Cuisine: Indian
Equipments Used: Hard Anodised Deep-Fry Pan, Steel Mixing Bowl
Cooks in 20 M
Total in 40 M
To begin making Matar Ki Puri, first prepare the dough.
Mash the green peas lightly with your hands, in a mixing bowl.
Add flour, chili powder, turmeric powder, coriander powder, mint and salt to it.
Knead together with little water at a time to form a smooth, soft dough.
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 douhg 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 with Tamatari Aloo, Aloo Bhey Ki Sabzi or Dubki Waley Aloo.