Matar ki Bharwan Poori- Bidding adieu to winter
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
 
Ingredients
  • 300 grams fresh green peas
  • 150 grams potatoes chopped
  • 250 grams wheat flour
  • 5-6 green chilies finely chopped
  • ½ cup fresh coriander (cilantro) finely chopped
  • 7-8 cloves of garlic finely chopped
  • 1 lime juice
  • 1 and ½ tsp cumin seeds
  • ¼th tsp asafoetida powder
  • 1 tsp turmeric powder
  • 1 tsp freshly ground black pepper
  • Cooking Oil to shallow fry pooris.
  • Mustard Oil
  • Salt
Instructions
  1. Let's start with kneading the dough.Put 1 tsp salt and mix.Make a smooth and soft dough.Poori dough should be softer than Roti dough.
  2. Heat 2 tbsp mustard oil in a pan.Add cumin seeds, asafoetida powder, chopped garlic and green chilies.Fry till garlic turns brown.
  3. Now add chopped potatoes and fry until it turn light brown in color.
  4. On low flame it takes 5 minutes for potatoes to attain light brown color.
  5. Add green peas and salt to taste.Mix all the ingredients in the pan.Cover and Cook the green peas.
  6. After 5 minutes of cooking on low flame, green peas and potatoes get cooked.Now add turmeric powder, black pepper powder.cook for 2-3 minutes.
  7. Now add lime juice, chopped coriander. Mix all the ingredients. Turn off the flame and allow the mixture to cool down.
  8. Grind the green peas mixture into a fine paste without adding water.Stuffing should not be of grainy texture , else they may come out from the poori.
  9. Heat an iron griddle.Take a small portion of dough and pressing at the centre and at sides, give it a shape of bowl to it.
  10. Stuff the centre of the bowl with a small portion of stuffing. Do not overstuff.
  11. Pressing the sides, bring them closer to centre .Seal the top.Press the top and make it flat.
  12. Dust chakla(circular board) with some flour.Roll the dough into round and thick pooris.
  13. Reduce the heat to medium and put poori on griddle.
  14. When bubbles begin to appear on top side, it means under side has cooked. Now flip over.
  15. Smear some oil. Flip over again. Smear some more oil on the other side.
  16. Flip over again.
  17. Follow these steps to make pooris out of remaining dough and stuffing.
  18. Matar ki Bharwan Poori can be relished with sweet chutney or any gravy
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/matar-ki-bharwan-poori/