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Matar Puri

Serves 4
40 mins
107 Kcal
It is a spicy green peas curry, known as matar or matar puri, from the North Indian side, served with a puffed crispy puri; people often take this dish as a hearty breakfast, lunch, or dinner. The soft, warm puris complement the spicy, savoury pea curry, creating a satisfying meal with rich flavours and textures. A traditional matar puri recipe prepares a spiced pea curry rich in tender green peas, onions, tomatoes, and other aromatic spices such as cumin, coriander, garam masala, and turmeric. The peas are simmered in the spiced gravy till soft and flavoured with the seasonings. The curry usually consists of a base of saut ed onions, garlic, and ginger to give the peas an aromatic and rich sauce. Green chillies, fresh cilantro, and lime juice are added for that extra flavour. Puris in Matar Puri are bread pieces that are deep-fried and made from a straightforward dough consisting of whole wheat flour, water, and just a pinch of salt. The dough is rolled out into small circles and then deep-fried into a puffed and golden brown texture. Puffed-up crispy puris complement the warm, flavourful matar curry; it's a perfect comfort meal. Whichever way is enjoyed, matar puri from Indian cuisine is one of the favourite dishes enjoyed with a dollop of yoghurt or on the side of a pickle. It is a perfect blend of spicy, savoury, and crispy, making it a beloved dish among love-hungry foodies.

Ingredients required for Matar Puri

  1. 2 tbsp oil
  2. 1 tsp cumin
  3. 3 chilli
  4. 3 cloves garlic
  5. 2 inch ginger
  6. 2 cup peas
  7. 1 tsp garam masala
  8. 1 tsp kasuri methi
  9. 1 tsp salt
  10. 2 cup wheat flour
  11. 2 tbsp suji
  12. 1/2 tsp ajwain

Cooking steps for Matar Puri

  1. 1
    Matar Puri is a humble puri with a spiced pea filling that's as satisfying as your first cup of chai.
  2. 2
    Start with the filling: heat 2 tablespoons of oil in a pan and toss in 1 teaspoon of cumin seeds. Let them sizzle and pop like they're dancing in the pan.
  3. 3
    Add 3 chopped green chillies, 3 cloves of finely chopped garlic, and 2 inches of chopped ginger.
  4. 4
    Saut this trio for 2-3 minutes until the garlic is golden, and the ginger has softened—your kitchen should now smell amazing.
  5. 5
    Add 2 cups of green peas and cook for about 5 minutes, stirring occasionally.
  6. 6
    Spice it up with 1 teaspoon each of garam masala and kasuri methi for that warm, slightly bitter, aromatic flair.
  7. 7
    Sprinkle in 1/2 teaspoon of salt or to taste, and cook until the peas are soft and beautifully seasoned. Let the filling cool.
  8. 8
    For the puri dough, mix 2 cups of wheat flour, 2 tablespoons of semolina (for that extra crunch), 1/2 teaspoon of ajwain seeds, and 1/2 teaspoon of salt in a bowl.
  9. 9
    Add water bit by bit, kneading into a smooth dough—neither sticky nor dry. Let it rest under a damp cloth for 15-20 minutes.
  10. 10
    Roll the dough into equal-sized balls and flatten each into a disk.
  11. 11
    Spoon some pea filling into the center, seal the edges, and gently roll into a filled puri. Heat enough oil in a pan for deep frying, and drop the puris in carefully.
  12. 12
    Fry until golden brown and puffed up like they're living their best lives.
  13. 13
    Drain on paper towels and serve hot with chutney or curry. Matar Puri is crispy, spicy, and utterly irresistible—a flavour-packed breakfast that's bound to steal the show.

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FAQs

How do you make puris crispy and puffed in Matar Puri?

Can I use frozen peas for Matar Puri?

Can I make Matar Puri in Advance?