Hare matar ki poori or green peas stuffed masala poori is a delicious Indian fried bread that can be served at any time of the day, be it breakfast, lunch, or dinner. Matar poori is also a good option for a packed lunch for kids or office goers.

Matar poori is very flavourful and aromatic in taste and so simple in preparing. Green peas stuffed poori can be served with a veg side dish or simply with plain curd or raita.

These puris are rich in protein content as their main ingredient is fresh green peas. Winters are full of greens like methi, bathua, palak, mustard. Green peas are one of the winter delights and are used in the preparation of various savory and sweet dishes.

My daughters do not like the savory veg dishes made with matar(peas) but, they like matar poori instead. So, to provide them the goodness of fresh peas, I usually made these green peas stuffed poori several times in the Winters. You may also like Urad dal poori, Methi cauliflower stuffed paratha or Besan chilla stuffed with paneer and veggies.

Green peas pooris are very satisfying and delicious in taste. There are several methods of preparing matar poori like we can directly add peas paste to the flour and make the dough for poori or prepare a filling and stuffed it into the poori or completely dried the peas paste and make dry kachori for snacks. But I love to make stuffed peas poori as they are very crispy from the outside and soft from inside, just tickling to our taste buds.

The main ingredients used in the making of hare matar ki poori

Fresh green peas

• Peas are one of the healthiest food packed with essential vitamins, minerals, antioxidants, and Phytonutrients.
• They have anti-inflammatory properties that help in boosting our immunity.
• Rich in fiber keeps our digestive tract clean and smooth.
• They help in maintaining normal blood sugar levels.

Whole wheat flour

• Good source of essential nutrients and fiber.
• Lower the risk of heart disease and obesity.
• Supports healthy digestion and reduces the chances of colon cancer Ingredients

Step by step preparation of green peas stuffed masala poori:

1. Wash and drain water from the fresh peas. Transfer into a grinder, add chopped green chili and grind into a coarse paste. Don’t add any water while grinding.

2. Now, take a pan, heat oil on a low flame. Add heeng, crushed ajwain, cumin seeds powder, coriander seeds powder, fennel seeds powder, black pepper powder, ginger powder, turmeric, and salt. Saute it for about 30 seconds. Now add matar or green peas paste and mix well.

3. Cook this paste till it has very little moisture left in it. This step takes around 10-12 minutes. At that stage, add dry mango powder and garam masala. Cook further for 1-2minutes. Then switch off the flame and let it cool completely.

4. Meanwhile, take a big vessel, add wheat flour, salt, and oil. Mix well. Using water, make a medium-tight dough and put it at rest for 5-10 minutes.

5. After resting, knead the dough for 1-2 minutes and divide it into small portions in the size of a lemon. Take a portion, roll it into a 3-4 inch circle. Add 1 tbsp filling at the center and close the ends together. Repeat the process with other balls.

6. Meanwhile, heat the oil in a frying pan on a medium-high setting. Take a stuffed ball and gently roll it into a 3-4 inch circle. Once the oil is heated, drop it into the frying pan. When it comes to the surface, press gently to fluff it up. Leave it for about 1 minute, then flip it and cook it the other side.

7. Transfer into a plate. Repeat the process with the rest of the balls.

8. Serve warm with any side dish or curd dish. They stay best for 2-3 days if stored in the refrigerator in an air-tight container.

Serving suggestion

Hare matar ki stuffed masala poori is best for breakfast, lunch, or party dinner with some dry curry and side dish. It is a good option for a tiffin menu for kids. 

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Tips and tricks

1. Drain excess water from peas before grinding. 
2. The dough should be medium-tight otherwise it will create a problem while rolling of pooris, absorbs a lot of oil too.
3. While making pooris, cover the rest of the dough with a cotton cloth to avoid drying out of the dough.
4. Roll the stuffed ball gently otherwise, they get holes and don’t puff up nicely during frying. 
5. Leftover poori can be store in an airtight container in the fridge and eat later. Reheat them on the iron griddle before serving.

Recipe card for Hare matar ki poori / Green peas stuffed masala poori

Hare matar ki poori / Green peas stuffed masala poori

Babita Singh

Hare matar ki poori or green peas stuffed masala poori is a delicious Indian fried bread that can be served at any time of the day, be it breakfast, lunch, or dinner. It is also a good option for a packed lunch for kids or office goers.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Course Breakfast, Main Course

Cuisine Indian

Servings 21 Pooris

Ingredients

  

For stuffing

• 350 gm Fresh green peas
• 2 Green chilli chopped
• 2 tbsp Oil
• 1 pinch Heeng
• ½ tsp crushed ajwain
• 1 tsp Salt
• 1 tsp Dry roasted cumin seed powder
• 1 tsp Coriander powder
• ½ tsp Fennel seeds powder (saunf powder)
• ¼ tsp Black pepper powder
• ¼ tsp Ginger powder
• ½ tsp turmeric powder
• 1 tbsp Besan
• ½ tsp Dry mango powder (amchoor)
• ½ tsp garam masala

For dough

• 350 gm Whole wheat flour
• ½ tsp salt
• 1 tbsp oil
• Oil for frying

Instructions

 

• Wash and drain water from the fresh peas.
• Transfer into a grinder, add chopped green chili and grind into a coarse paste. Don't add any water while grinding.
• Now take a pan, heat oil on a low flame.
• Add heeng, crushed ajwain, cumin seeds powder, coriander seeds powder, fennel seeds powder, black pepper powder, ginger powder, turmeric, and salt. Saute it for about 30 seconds.
• Now add matar or green peas paste and mix well.
• Cook this paste till it has very little moisture left in it. This step takes around 10-12 minutes.
• At that stage, add dry mango powder and garam masala. Cook further for 1-2minutes. Then switch off the flame and let it cool completely.
• Meanwhile, take a big vessel, add wheat flour, salt, and oil. Mix well.
• Using water, make a medium-tight dough and put it at rest for 5-10 minutes.
• After resting, knead the dough for 1-2 minutes and divide it into small portions in the size of a lemon.
• Take a portion, roll it into a 3-4 inch circle. Add 1 tbsp filling at the center and close the ends together. Repeat the process with other balls.
• Meanwhile, heat the oil in a frying pan on a medium-high setting.
• Take a stuffed ball and gently roll it into a 3-4 inch circle. Once the oil is heated, drop it into the frying pan. When it comes to the surface, press gently to fluff it up. Leave it for about 1 minute, then flip it and cook it the other side.
• Transfer into a plate. Repeat the process with the rest of the balls.
• Serve warm with any side dish or curd dish.
• They stay good for 2-3 days if stored in the refrigerator in an air-tight container.
• Reheat them on the iron griddle before serving.

Video

Notes

1. Water should be drained completely from peas before grinding.

2. The dough should be medium-tight otherwise it will create a problem while rolling the pooris also absorbs a lot of oil.

3. While adding stuffing in the pooris, cover the rest of the dough with a cotton cloth to avoid drying out of the dough.

4. Roll the stuffed ball gently otherwise, they will break and don’t puff up well during frying.

Keyword fresh peas stuffed fried bread, greenpeasstuffedpoori, Harematarkipoori, healthy poori recipe, indianfriedbread, matar ki poori, stuffedpeaspoori

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