Matar Ajwain ki Poori is a traditional North Indian delicacy made from whole wheat flour, mashed green peas, and carom seeds. This home-style recipe very crispy, flavorful pooris that pair perfectly with a variety of curries or enjoy them on their own with a side of yogurt or pickle.To cook North Indian home-style Matar Ajwain ki Poori, you’ll need some basic ingredients and follow these steps:
Ingredients:
- 2 cups whole wheat flour (atta)
- 1 cup boiled and mashed green peas (matar)
- 1 teaspoon ajwain (carom seeds)
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon garam masala
- Salt to taste
- Water for kneading
- Oil for deep frying
- Fresh coriander leaves for garnishing (optional)
Instructions:
- Prepare the Dough:
- In a mixing bowl, combine whole wheat flour, boiled and mashed green peas, ajwain, red chili powder, turmeric powder, garam masala, and salt.
- Mix everything well.
- Gradually add water and knead the mixture to form a smooth and firm dough. The dough shouldn’t be too soft or too stiff. Adjust the water accordingly.
- Rest the Dough:
- Once the dough is ready, cover it with a damp cloth and let it rest for about 15-20 minutes. This allows the gluten to relax and makes the dough easier to roll.
- Divide and Roll:
- After resting, divide the dough into small lemon-sized balls.
- Take one ball and roll it between your palms to make it smooth.
- Flatten the ball slightly with your fingers and roll it out into a small disc using a rolling pin. The disc should be neither too thick nor too thin.
- Fry the Pooris:
- Heat oil for deep frying in a kadai or frying pan over medium heat.
- Once the oil is hot, gently slide in the rolled poori.
- Press it gently with the back of a slotted spoon so that it puffs up.
- Fry the poori until it turns golden brown on both sides, flipping once or twice. Make sure to fry them on medium heat to ensure they cook evenly.
- Drain and Serve:
- Once the pooris are golden brown and crispy, use a slotted spoon to remove them from the oil.
- Drain excess oil by placing them on a paper towel-lined plate.
- Repeat the same process with the remaining dough balls.
- Garnish with fresh coriander leaves if desired.
- Serve:
- Matar Ajwain ki Pooris are best served hot with a side dish such as potato curry (aloo ki sabzi), chole (chickpea curry), or any other curry of your choice. They also pair well with yogurt or pickle.
Enjoy your homemade North Indian Matar Ajwain ki Pooris!