As soon as winter arrives in India, the markets come alive with the vibrant freshness of green peas. Their natural sweetness and aroma make them the star ingredient of countless winter recipes. One such beloved dish is Matar Poori – soft, crispy, perfectly puffed puris stuffed with a flavorful green peas filling.
This recipe combines the comfort of traditional pooris with a unique, delicious stuffing made of peas, spinach, ginger, and fresh herbs.
Whether served with potato curry, pickle, curd, or even enjoyed plain, these puris are guaranteed to make any meal feel special. The best part? They are surprisingly easy to make when you follow the correct steps.
Let’s make this easy and absolutely delicious winter 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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Crispy Namkeen Samosa
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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 Outer Cover
- Wheat flour – 1 cup
- All-purpose flour – 1 cup
- Semolina – 2 tablespoons
- Curd – 1 tablespoon
- Oil – 2 tablespoons
- Carom seeds – 1/4 teaspoon
- Salt – as per taste
- Cooking soda – 2 pinches
- Water – as required
For the Stuffing
- Fresh green peas – 1 cup
- Spinach – 1/4 cup
- Green chilies – 2
- Ginger – 1/2 inch
- Fresh coriander – 1 tablespoon
- Cumin seeds – 1/2 teaspoon
- Salt – as per taste
- Oil – to fry the stuffing and for deep frying
Method
Step 1: Prepare the Dough
- Start by making the outer cover. Take a big mixing bowl, Add wheat flour – 1 cup , all-purpose flour – 1 cup , semolina – 2 tbsp , curd – 1 tbsp , salt to taste, carom seeds – 1/4 tsp, a pinch of cooking soda, and 2 tbsp oil to a mixing bowl.
- Mix everything well so that the oil blends nicely into the flour.
- Now add water little by little and knead a semi-soft dough.
- For poori, the dough should be slightly firm yet soft enough to roll easily.
- Once done, cover the dough and let it rest for 30 minutes. Resting helps the dough soften and makes the pooris puff better.
Step 2: Prepare the Peas Stuffing
- Take mixi jar, then add fresh green peas – 1 cup, spinach – 1/4 cup, green chilies – 2, ginger – 1 inch piece, coriander leaves – 1 tbsp, cumin seeds – 1/2 tsp, and salt into a mixer jar.
- Grind into a smooth paste. Fresh green peas paste is ready.
- Now heat a pan and add 2 teaspoons of oil.
- Once hot, add the peas paste. Add a little water if needed and roast the mixture on medium heat.
- Cook for 8 to 9 minutes, stirring continuously, until the mixture becomes completely dry.
- The stuffing should not contain moisture or the pooris may burst while frying.
- Allow it to cool completely. Then divide the stuffing into small balls.
Step 3: Make Dough Balls
- After 30 minutes, knead the rested dough lightly once again. Divide it into equal-sized dough balls.
- Keep them covered to avoid drying.
Step 4: Stuff the Pooris
- Take one dough ball and flatten it slightly. Place one stuffing ball in the center and close it tightly from all sides.
Make sure there are no cracks. - Grease your rolling surface with a little oil. Gently roll the poori — not too thin, not too thick.
Step 5: Fry the Pooris
- Heat oil in a deep pan. The oil must be properly hot for the pooris to puff.
- Slide the stuffed poori into the hot oil. Gently pour hot oil over the top so it puffs beautifully.
- Flip and fry until golden on both sides. Poorie is ready take it out in kitchen towel paper.
- Similarly fry ramaining poori.
Our soft, puffy, delicious Green Peas Pooris are ready!
Serve them hot with your favorite curry, pickle, or simply enjoy them as they are. They taste absolutely wonderful.
Tips & Tricks for Perfect Matar Poori
- Make sure the stuffing is completely dry before filling.
- Resting the dough improves softness and helps the pooris puff.
- Always fry pooris in hot oil; medium-hot oil reduces puffing.
- Seal the stuffing properly to prevent it from leaking while frying.
- Use a little oil while rolling to avoid tearing the dough.
