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Punjab · Snack

Matar Puri (Pea-Filled Puri)

Traditional 63. Matar Puri recipe

🧺 Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• ½ tsp salt
• 1 tbsp oil
• Water as needed
• 1 cup boiled peas
• ½ onion, finely chopped
• 1 green chili, minced
• ¼ tsp ginger paste
• ½ tsp red chili powder
• ¼ tsp cumin powder
• ¼ tsp asafoetida
• Salt to taste
• Oil for deep frying

👩‍🍳 How to make Matar Puri

1. Make dough (10 mins): Mix flours, salt. Add 1 tbsp oil. Add water gradually, knead soft stiff dough. Rest 15 mins.
2. Make filling (3 mins): Lightly mash boiled peas (should be crumbly, not smooth). Mix with onion, green chili, ginger, spices, salt. Filling should be firm.
3. Stuff puris (10 mins): Divide dough into 8 balls. Roll one thin (3-4 inches). Place 1 tbsp pea filling in center, fold into half-moon, seal edges firmly (no gaps—filling would leak).
4. Deep fry (3 mins per puri, medium-high heat): Heat oil to 350°F (175°C). Fry puris 2-3 mins, turning once—should puff, turn golden, cooked through. Drain on paper towels.
5. Serve: Serve hot with tamarind chutney or curry.

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