Matar ki Poori

About Matar ki Poori

Ingredients

• Leftover green peas subzi 1 cup
• Whole wheat flour 2 cups
• Carom seeds (ajwain) ½ tsp
• Salt to taste
• Turmeric powder (optional) ½ tsp
• Cumin powder ½ tsp
• Garam masala powder ½ tsp
• Ginger, chopped ½ tsp
• Red chilli powder ½ tsp
• Asafoetida (hing) 1 pinch
• Oil ½ tspn+ to deep fry
• Yogurt to serve
• Pickle to serve

How to Make Matar ki Poori (Stepwise Photos)

Method

1. Take wheat flour in a mixing bowl, add carom seeds and salt and mix. Add sufficient water and knead into a stiff dough. Add a little oil and knead again. Cover with a damp cloth and rest for 20 minutes.
2. Put the pea subzi in a blender jar and blend coarsely. Transfer it into a bowl, add turmeric powder, cumin powder, garam masala powder, ginger, red chilli powder and asafoetida and mix well.
3. Divide the dough into equal portions and shape them into balls. Shape each ball into a little katori, place some peas mixture, bring the edges together and pinch to seal. Roll each stuffed ball into a small poori.
4. Heat sufficient oil in a kadai, slide in the pooris, one at a time and deep fry till puffed and golden brown. Drain on absorbent paper.
5. Arrange the pooris on a serving plate and serve with bowls of yogurt and pickles.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps