Protein Rich Green Peas Masala Poori | Hare Matar ki Bharwa Puri
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.
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.