For week 2 of BM #30, Srivalli had listed out a few combinations of recipes which go together. Out of 15 such combos, we had to pick three. For Day 1, I picked these Matar Pooris with Aloo Subzis.
Even in our household, Poori and Aloo Subzi go together and so when I made these matar pooris instead of the regular pooris, some eyebrows were raised but then settled down to enjoy the treat.
I deliberately put less stuffing in the pooris as I thought my husband might not like the flavor of peas. So please feel free to increase the filling in each poori.
Ingredients -
For Matar Poori Filling-
Peas shelled, boiled 1/2 cup
Salt as needed
Red Chilli Powder as needed
Chaat Masala as needed
Coriander-Cumin Powder 1/4 tsp
For Matar Poori Dough -
Wheat Flour 1 cup
Salt as needed
Curds/Yogurt 1/4 cup
Water as needed to knead the dough
For Aloo Subzi -
Aloo cubed, boiled and crumbled 2 cups
Onion chopped 1/4 cup
Tomatoes pureed 1/4 cup (I sometimes use pasta sauce)
Turmeric 1/4 tsp
Salt as needed
Green Chillies 2-3 or as needed
Ginger Garlic Paste 1 tsp
Coriander Powder 1/2 tsp
Coriander leaves chopped 2 Tbsp
Seasoning (Oil 2 tsp, Cumin Seeds 1/2 tsp, Mustard seeds 1/2 tsp, Curry leaves few)
Oil to deep fry the pooris 2-3 cups
Method Of Preparation -
For Matar Poori Filling - Pulse the boiled peas along with the rest of the ingredients listed under the filling until well mixed and set aside.
For the Matar Poori Dough - Mix the ingredients listed and knead into a stiff dough. Cover and set aside for 30 min.
For the Matar Poori -
Divide the dough into 6-8 equal portions.
Roll into a small circle using a rolling pin. Add a teaspoon or more of the filling and gather the sides of the dough and cover it so the filling doesn't fall out.
Carefully roll out pooris (circles of about 3-4 inches diameter). [It is good to have help at this stage but if you are like me without any help, then roll out a batch of 6-8 of them cover between layers of paper so they don't get dried.]
Heat the oil in a kadai / wok and when the oil is hot enough (a small piece of dough when dropped in the hot oil should rise to the top almost immediately), gently slide one of the rolled out pooris.
Gently apply pressure on the poori in oil with a slotted ladle so the poori puffs out. Flip it over and cook the underside as well. Remove and drain onto paper towels. Repeat for the remaining pooris.
For the Aloo Subzi -
In a heated pan, add oil and the rest of the seasoning. After the mustard seeds pop, saute the onions until they are golden brown.
Add the ginger garlic paste, chopped green chillies, tomato puree, turmeric, coriander powder boiled and crumbled potato.
Mix well sprinkling a little water if necessary to make it all come together. Add salt and coriander leaves. Remove from fire and serve it with Matar Pooris.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#30.
Preparation Time 45 min
Makes 6-8
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