Peas Masala Poori
Peas Masala Poori

Ingredients:

  • Wheat flour – 2 cup ( 300 gms)
  • 1 cup green Peas + 1 green chili- Coarsely grind
  • Green Coriander- 2 tbsp
  • Oil – 1 tbsp
  • Red Chili Powder- 1/4 tsp
  • Turmeric Powder- 1/ 4 tsp
  • Coriander Powder – 1 tsp
  • Salt- ¾ tsp ( or to taste )
  • Oil – For frying

How to make?

Knead stiff dough

Take wheat flour in a big mixing bowl and mix coarsely ground peas and green chilly to it, followed by salt, coriander powder, turmeric powder, red chilly powder, green coriander and 1 tbsp oil. Mix everything really well and knead stiff dough for making pooris. Add water in small portions to knead dough. Cover and keep aside for 20 minutes to set.

Prepare dough balls

Grease your hands with some oil and knead the dough again until smooth. Now break small lumps from the dough. Take one lump and roll giving it a round shape. Flatten it a little giving it a shape like peda. Likewise prepare rest of the dough balls as well. Keep the dough balls covered and meanwhile heat enough oil in a wok to fry the pooris.

Roll out the pooris

Take one dough ball and grease rolling board and pin with some oil. Now roll out this dough ball into 3 to 4 inch diameter poori. Don’t make the pooris too thin. Roll it out from the edges evenly.

Fry the pooris

Check if the oil is sufficiently hot for frying the pooris. Drop little dough lump into the oil, it immediately floats on the surface. Oil is rightly hot, place poori into it for deep frying. Press down the pooris a little using ladle and make them fluffy. Flip the side and continue frying until it gets golden brown in color.

Meanwhile roll out another poori. Drain out the fried poori now. Hold the ladle on the edge of the wok diagonally so that extra oil drains back into the oil. Place the poori over a plate covered with tissue paper. Likewise fry rest of the pooris as well. With this much dough 15 pooris can be prepared.

Pooris with green peas are ready. Crispy and super flavorsome matar pooris make a perfect combination with aloo matar sabzi, matar gobi sabzi, pickle, raita, chutney or any other sabzi. Serve and relish eating.

Suggestions

  • To make puffy pooris, make sure you knead the dough really well and secondly roll out the pooris evenly. Also make sure that the oil is rightly heated.
  • You can keep the size of pooris big or small as per your desire.