If you’re craving something crispy, chatpata, and absolutely irresistible, these Matar Aloo Pockets are going to be your new favorite snack! What makes them special is that they’re made entirely from fine semolina (suji)—no maida, no wheat flour—yet they turn out unbelievably crispy and flaky.
Inside, a spicy and flavorful stuffing of fresh green peas, potatoes, ginger, and aromatic Indian masalas brings the perfect balance of heat, tang, and fragrance. These pockets stay crisp for hours and taste just as good the next day, making them a fantastic option for parties, tea-time snacks, kids’ lunch boxes, or weekend treats.
Let’s dive into this easy but delicious recipe!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes
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Protein-Rich Chole Paneer Recipe,
Lauki ki SabjiDelicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe,
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Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
For the Stuffing
- Fresh green peas – 1 cup
- Boiled potatoes – 2
- Green chillies – 3
- Ginger – ½ inch piece
- Cumin seeds – ½ tsp
- Fennel seeds – ¼ tsp
- Asafoetida (hing) – a pinch
- Turmeric powder – ¼ tsp
- Kashmiri red chilli powder – 1 tsp
- Coriander powder – 1 tsp
- Pav bhaji masala – ¼ tsp
- Black pepper powder – 1/8 tsp
- Salt – to taste
- Garam masala – 1/8 tsp
- Black salt – 1/8 tsp
- Fresh coriander leaves – 1 tbsp, finely chopped
- Lemon juice – 1 tsp
For the Outer Cover
- Fine semolina (suji) – 2 cups
- Oil – 2 tbsp
- Carom seeds (ajwain) – ¼ tsp
- Kasoori methi – ¼ tsp
- Salt – to taste
- Water – as needed
Method
Step 1: Prepare the Dough
- In a large mixing bowl, add 2 cups fine semolina.
- Add ajwain, kasoori methi, salt, and 2 tbsp oil.
- Rub everything together with your fingers.
- Slowly add water and start mixing. Semolina absorbs water slowly, so add a little at a time.
- Knead until you get a soft and pliable dough—not too hard and not too sticky.
- Cover and let the dough rest for 30 minutes so the semolina absorbs all the moisture and becomes smooth.
Step 2: Make the Stuffing
- In a grinder jar, add peas, green chillies, and ginger. Grind into a coarse paste.
- Heat 1 tbsp oil in a pan.
- Add cumin seeds, fennel seeds, and a pinch of hing. Let them splutter.
- Add the peas paste and sauté for 2–3 minutes.
- Add turmeric, Kashmiri chilli powder, coriander powder, pav bhaji masala, and black pepper. Mix well.
- Add the boiled potatoes, mashed or crumbled.
- Add salt, black salt, and garam masala.
- Cook for 2 minutes so everything blends well.
- Turn off the heat and mix in fresh coriander and lemon juice.
- Let the stuffing cool completely.
Step 3: Shape the Pockets
- Knead the rested dough again for 2 minutes and divide into equal portions.
- Grease your countertop with a little oil OR dust with dry flour.
- Roll each dough ball into a thin rectangular sheet—the thinner you roll, the crispier your pockets will be.
- Cut the sheet into 3 equal rectangles to form the pockets.
- Place a small amount of stuffing on one side (do not overfill).
- Brush the edges lightly with water.
- Fold the other side over the stuffing and seal well.
- Press the edges using a fork, just like shaping a gujiya.
- Make sure there are no open gaps; otherwise the pockets may open while frying.
- Let the prepared pockets rest for 15 minutes before frying.
Step 4: Fry the Pockets
- Heat oil on medium-low flame.
- Add the pockets gently.
- Fry on low heat until they become 80% cooked and light golden.
- Increase the flame to medium and fry until they turn crispy, golden brown, and perfectly crunchy. Drain on a paper towel and repeat the process for the remaining pockets.
- Serve hot with green chutney, imli chutney, or tomato ketchup.
- Great for evening tea, lunchbox snacks, picnics, or weekend binge-eating.
- Pair with masala chai for a heavenly combination!
Tips & Tricks –
✔ No maida needed – fine semolina alone gives the best texture.
✔ Roll thin – the thinner the sheet, the crispier the pockets.
✔ Seal properly – use a little water and press with a fork.
✔ Low flame first, then medium – ensures even cooking and deep crispiness.
✔ Do not overstuff – pockets may open in hot oil.
✔ Stays crispy next day too! Store in an airtight container once cooled.
