Thursday, 25 October 2012

Hare Matar ki Poori (Green Peas Puri)

hare matar ki poori

This recipe of hare matar ki poori comes from Uttar Pradesh (U.P.). To boil the matar, you can pressure cook them to 1 whistle or you can microwave them. Some people confuse matar ki poori with matar ki kachori. This is a recipe of  matar ki puri and not kachori.
Recipe of matar ki poori
2 cup atta (whole wheat flour)
1 cup hare matar (green peas) - boiled
Salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin powder
1/4 tsp garam masala
A pinch of hing (asafoetida)
2 tsp oil +2 tsp oil +  for deep frying
1. In a bowl, add atta, 2 tsp oil and salt. Adding water, knead atta into stiff dough. Keep aside, covered, for 1/2 an hour.
How to prepare the stuffing for matar ki puri
2. Mash boiled matar to a coarse paste using a potato masher.
3. Heat 2 tsp oil in a pan and add hing. After this, add mashed matar. Add all the spices and salt and mix well.
4. Saute matar till all moisture evaporates and you get a dry stuffing.
How to make/prepare hare matar ki poori
4. Take a lemon size ball from the dough and flatten it between your palms. Place a little stuffing in it and gather the edges again making a ball.
5. Roll out on lightly oiled surface, into 3 inch round puri.
6. Deep fry this poori in medium hot oil. Fry from both sides, turning as needed, till golden. Drain on an absorbent paper. Serve hot hare matar ki poori with some yogurt and pickle.

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