Matar Ki Masala Poori

Matar ki masala poori is a delicious Indian bread made with a spiced green pea filling. It is a popular dish, especially during festivals or special occasions. Here's a recipe to make matar ki masala poori:

Ingredients:

For the dough:

• 2 cups whole wheat flour
• 1/2 teaspoon salt
• Water (as needed)

For the filling:

• 1 cup green peas (fresh or frozen)
• 1 small onion, finely chopped
• 1 green chili, finely chopped
• 1/2 teaspoon ginger-garlic paste
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon garam masala
• Salt to taste
• Oil for frying
• Fresh coriander leaves, chopped (for garnishing)

Instructions:

1. In a mixing bowl, combine the whole wheat flour and salt. Gradually add water and knead to make a smooth and firm dough. Cover it with a damp cloth and set it aside for 15-20 minutes.
2. Meanwhile, prepare the filling. Heat a little oil in a pan over medium heat. Add cumin seeds and let them splutter.
3. Add the chopped onions and green chili to the pan and sauté until the onions turn translucent.
4. Add ginger-garlic paste and cook for a minute until the raw smell disappears.
5. Add green peas to the pan and cook for a few minutes until they become tender. You can use fresh peas or thawed frozen peas.
6. Add turmeric powder, red chili powder, garam masala, and salt. Mix well and cook for another 2-3 minutes, allowing the flavors to blend. Remove from heat and let the filling cool down.
7. Divide the dough into small portions and roll each portion into a small circle on a lightly floured surface.
8. Place a spoonful of the prepared filling in the center of the rolled dough circle. Bring the edges together and seal the filling inside by pinching the dough.
9. Gently roll out the filled dough ball into a round poori shape, ensuring that the filling is evenly distributed and doesn't spill out.
10. Heat oil in a deep frying pan or kadai over medium heat. Fry the pooris one at a time until they puff up and turn golden brown on both sides. Remove them from the oil using a slotted spoon and drain excess oil on a paper towel.
11. Garnish the matar ki masala pooris with freshly chopped coriander leaves.
12. Serve hot with any pickle, chutney, or yogurt raita of your choice.

Matar ki masala pooris are best enjoyed when served immediately after frying. They can be served as a main dish with a side of curry or as a snack on their own. Enjoy the flavorful and spicy matar ki masala pooris!