Matar Ki Poori (Green Peas Puri)

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Place fresh green peas (about 1 cup or 250 ml) in a food processor with 3 chopped green chilies, a small piece of chopped ginger, 1 teaspoon salt, and 1 teaspoon cumin seeds. Pulse without adding water until a coarse, green paste forms.
   ▶ ≈0:34
2. 2
   Transfer the pea mixture to a bowl. Heat 1 teaspoon oil in a pan over low flame and cook the mixture for 2–3 minutes, stirring occasionally, to remove excess moisture. Once dry, turn off heat and set aside to cool.
   ▶ ≈1:23
3. 3
   In a bowl, combine 2 cups of wheat flour (measured in 250 ml cup), 0.5 teaspoon salt, and 1 teaspoon oil. Mix the dry ingredients, then gradually add water a little at a time while mixing and kneading until you have a soft, pliable dough. Knead for about 2 minutes.
   ▶ ≈2:01
4. 4
   Divide the dough into equal-sized small balls. Take one dough ball, gently flatten it into a cup shape, and place a spoonful of pea filling in the center. Gently seal the edges from all sides, ensuring the filling is completely enclosed. Dust lightly with flour and press gently.
   ▶ ≈2:49
5. 5
   Gently roll out each filled dough ball into a puri without applying too much pressure, to prevent the filling from leaking out or holes forming. The puri should not be too thin, as the filling may escape. Maintain a moderate thickness.
   ▶ ≈3:45
6. 6
   Heat oil in a karahi (Indian wok) until hot. Gently place the rolled puris into the hot oil and fry until golden brown. Watch as they puff up and achieve a beautiful golden color. Remove from oil with a slotted spoon and drain on paper towels.
   ▶ ≈4:09
7. 7
   Serve the hot fluffy peas puris immediately. Pair with potato masala, chickpea curry, or pickle for the best taste.
   ▶ ≈4:39