Matar ki Poori
Top Rated Recipe
Key Details:
prep time: 35 minutes
Cook time: 35 minutes
Difficulty Level: Easy
Course: Snack
Cuisine: Indian
Key Ingredients:
Leftover green peas subzi
Whole wheat flour
Oil
About Matar ki Poori
Table of Contents
Even those who do
not like eating green peas will enjoy these pooris
- Leftover green peas subzi 1 cup
- Whole wheat flour 2 cups
- Carom seeds (ajwain) ½ tsp
- Salt to taste
Step 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.
Step 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.
Read MoreIngredients
- 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
- 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.
- 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.
- 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.
- 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.
- 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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