Matar Ajwain Ki Puri Recipe
Matar Ajwain Ki Puri, a delightful Indian breakfast dish, combines the goodness of green peas with the aromatic flavor of ajwain (carom seeds), creating a crispy, flavorful poori that is sure to brighten your mornings. This dish pairs beautifully with a variety of side dishes like Jaipuri Aloo Pyaaz Ki Sabzi and Boondi Raita, making it a wholesome meal for a Sunday breakfast or any time you crave something comforting and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour (गेहूं का आटा) | 2 cups |
| Green Peas (हरे मटर) | 1 cup |
| Green Chilies (हरी मिर्च) | 5-6 |
| Fresh Coriander (हरा धनिया) | 1/4 cup (chopped) |
| Ajwain (अजवाइन) | 1 teaspoon |
| Cumin Seeds (जीरा) | 1/2 teaspoon |
| Turmeric Powder (हल्दी पाउडर) | 1/4 teaspoon |
| Salt (नमक) | To taste |
| Water (पानी) | As needed |
| Oil (तेल) | For frying |
Preparation Time: 25 minutes
Cooking Time: 35 minutes
Total Time: 60 minutes
Servings: 4
Cuisine: Indian
Course: Indian Breakfast
Diet: Vegetarian
Instructions
-
Prepare the Pea Paste:
Start by washing the green peas thoroughly. Add the peas along with the green chilies to a mixer grinder and grind them into a smooth paste. Set this paste aside. -
-
Prepare the Dough:
In a large mixing bowl, combine the wheat flour, turmeric powder, salt, chopped fresh coriander, ajwain (carom seeds), and cumin seeds. Mix everything together well to distribute the dry ingredients evenly. -
Combine the Paste and Flour:
Add the prepared green pea and chili paste to the flour mixture. Gradually add water, little by little, and knead the mixture into a smooth, soft dough. The dough should be firm but pliable. Once kneaded, cover the dough with a damp cloth and let it rest for about 10 minutes. -
Roll the Pooris:
After resting, divide the dough into small portions, shaping each into a ball. Dust the rolling surface with a little dry flour and roll each dough ball into a small, round poori, about 4-5 inches in diameter. Be gentle while rolling to avoid tearing the dough. -
Fry the Pooris:
Heat oil in a deep frying pan or kadhai over medium heat. Once the oil is hot, gently slide the rolled pooris into the oil, one at a time. Fry the pooris, flipping them occasionally, until they puff up and turn golden brown on both sides. This should take about 2-3 minutes per poori. -
Drain Excess Oil:
Remove the fried pooris from the oil and place them on a plate lined with tissue paper to absorb any excess oil. -
Serve:
Serve your Matar Ajwain Ki Poori hot with side dishes like Jaipuri Aloo Pyaaz Ki Sabzi (spicy potato and onion curry) and Boondi Raita for a traditional Indian breakfast. You can also enjoy them with tangy mango pickle for an extra burst of flavor.
Tips:
- To make the dough softer, you can add a teaspoon of ghee (clarified butter) while kneading.
- Ensure the oil is hot enough before frying the pooris so they puff up perfectly.
- If you prefer a spicier flavor, you can add more green chilies or a pinch of red chili powder to the dough.
This Matar Ajwain Ki Puri is a perfect blend of flavors and textures, with the mild sweetness of the peas balanced by the aromatic spices. It’s an excellent option for a filling breakfast or even as a snack during the day. Enjoy this crispy delight with family and friends, and it will surely become a beloved dish in your recipe collection!
