It’s only legit to recreate your favorite street food when you miss going out stronger than before. This is a classic spicy Punjabi dish that we’ve all grown up eating and I gave it my own little twist by making Beetroot Puris alongside unlike Kulchas. It’s fairly easy to make too, do give it a try!
Matar Masala with Beetroot Puri
Recipe by Gunjan SawhneyCourse: MainCuisine: IndianDifficulty: Easy
1 cup White Peas
4 Cups of Water
Salt: As per taste
1 tsp Cumin Seeds
1 tsp Fennel Seeds
1 tsp Whole Black Peppercorns
½ inch stick Cinnamon
1 Black Cardamom
2 Green Chillies
¼ cup Mint Leaves
2 tbsp oil
1 tsp Ginger-Garlic paste
¼ tsp Turmeric Powder
1 tsp coarsely grounded Coriander
1 tsp Red Chilli Powder
1 tsp Chaat Masala
1 tsp Cumin Powder
¼ cup Tamarind water
1 boiled Beetroot (peeled and pureed)
2 cups Whole Wheat Flour
1 1/2 tbsp oil
2 tsp Ajwain
Salt as per taste
Mustard Oil (for deep frying)
Soak the dried White Peas overnight or for 4-5 hours minimum prior to cooking.
Drain the water and pressure cook them with 2 cups of water and ½ tsp salt until the white peas are completely cooked.
Let the pressure in the cooker release naturally and keep the utensil aside and proceed to making the paste.
Now add 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp whole black peppercorns, ½ inch cinnamon stick, 1 black cardamom, 2 green chillies and ¼ cup of mint leaves in a grinder. Grind them all together to make a coarse paste.
Pour mustard oil in a thick bottomed pan and add 1 teaspoon of ginger-garlic paste and ¼ teaspoon of turmeric powder in the pan.
Now stir them well and add to this mixture 1 tsp of coarsely ground coriander and red chilli powder, along with 1 tsp of cumin seeds. Cook the spices for a minute and then add boiled white peas in the pan, while continuously stirring them well.
Now, add the ground masala (which we ground previously in a paste) with the white peas and mix well. After mixing the ingredients well add 1/4 cup of tamarind water and salt to taste in the pan.
Now add a cup of boiling water to this and allow the ingredients to cook for 7-8 minutes.
After 8 minutes, turn off the heat and take the Matar in a bowl.
Garnish with chopped Coriander Leaves, Ginger, Green Chillis, Onions, Tomatoes, Lemon and sprinkle some Chaat Masala on top before serving.
Take a large bowl and mix together Whole Wheat Flour, Salt, Ajwain, 1 tbsp oil and pureed Beetroot.
Knead the dough with water till it becomes a little stiff. Now rub the kneaded dough with some oil and keep it aside for a few minutes.
Now take the dough and make 8-10 round balls of it. Roll it into small rounds softly using a rolling pin.
Simultaneously, add Mustard oil in a non-stick pan and heat it over medium flame.
When oil is heated, gently place the puri in pan and fry it gently until it puffs. Repeat this process for remaining batter.