Roti & Rice (Indian & Continental Bread)

MATAR KI POORI/WINTER SPECIAL GREEN PEAS POORI

January 2, 2024

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MATAR KI POORI/WINTER SPECIAL GREEN PEAS POORI
Green peas are a true gift of winter in India. This is paired with almost all the veggies that are available during the season. The peas belong to the legume family and are widely cultivated in most of the states here. Enriched with fiber, several vitamins, and minerals, this is beneficial for the eyes, stomach, and heart health. This legume boosts immunity and controls blood sugar level, so must be included in the regular diet

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Each house loves this green vegetable as this goes well with almost all the veggies to enhance the taste. I too cook green peas with cauliflower, cabbage, potatoes, cottage cheese, and mushrooms; the list is endless. If not paired with other veggies, I like to make pooris or parathas with this. My family loves the stuffed flatbread with these amazing shiny balls, the green peas.

To make matar ki poori or parathas, peas are crushed and roasted in oil with whole and powdered spices. This roasted peas is called matar ki peethi which is stuffed into the wheat dough balls . These balls are flattened and deep-fried to make yummy matar ki pooris. These pooris go well with plain curd or any type of raita

Prep Time – 15 minutes
Cook Time – 15 minutes
Course – Breakfast/Lunch
Cuisine – North India
Author – Bharti Dhawan

● INGREDIENTS REQUIRED FOR THE WHEAT FLOUR DOUGH

• Whole wheat flour/atta – 2 big cups
• Water/paani – 1 and 1/4 cup
• Salt /namak- 1 tsp
• Carom/ajwain seeds – 1 tsp
• Oil /tel – 1 tbsp

● INGREDIENTS FOR PEAS STUFFING / MATAR PEETHI (peethi is a coarsely ground paste of dals and grams)

• Fresh or Frozen green peas(matar) – 2 cups ( frozen peas should be defrosted first and then pat dried with a kitchen towel)
• Oil – 1 tbsp
• Asafoetida/heeng – 1 tsp
• Cumin/jeera – 2 tsp
• Whole coriander seeds/dhania beej – 1tsp
• Whole red chillies(dried or fresh) – 1-2(chopped)
• Salt – 1 tsp
• crushed black pepper – 1 tsp

● INGREDIENTS FOR POORI

• Whole wheat dough – as required
• Dry atta/flour for dusting – as required
• Matar peethi – 1-2 tsp for each poori
• Oil for deep frying – Sufficient enough

● DIRECTIONS FOR THE WHEAT FLOUR DOUGH
1 – Take a mixing bowl and add atta/flour, salt, ajwain, and oil. Mix well with hand

2 – Add a little water at times and collect the dough. Keep collecting the dough by sprinkling a little water

3 – Work on the dough by hand and prepare a tight dough. Cover it with a wet cloth for 15 minutes to set

4 – Work on the dough once again to make it smoother. Divide the dough into equal portions

● DIRECTIONS FOR MATAR PEETHI(pea stuffing)

1- Add matar/peas to a blender and blend them to a coarse and grainy consistency
* Avoid too much blending, otherwise you will get a fine paste of it, and we don’t need a fine one

2- Next, add oil to a nonstick pan and add jeera, crushed coriander seeds and pepper, heeng, and chopped red chilies. Allow all the spices to splatter

3- Next, add coarsely ground matar and roast them by turning with a spatula

4- Time to add salt and powdered spices mentioned above.

5- Continue roasting the matar patiently at low flame until all the moisture disappears. When done, keep it aside and allow it to cool completely

METHOD FOR MATAR POORI

1- Take a small portion of the dough. Roll it into a ball. Spread the ball with your fingers to make a small bowl-shaped

2- Fill roasted peas stuffing (matar ki peethi)and cover the dough to make a ball

3 – Apply some dry flour or oil to the dough ball and gently spread with the rolling pin. Keep the disk neither too thick nor too thin (Stay gentle while rolling otherwise the stuffing will come out)