Indian Cuisine,  Snacks

Matar Masala with Beetroot Puri

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
Servings

4

servings
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • MATAR MASALA
  • 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

  • BEETROOT PURI
  • 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)

Process

  • MATAR MASALA
  • 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.
  • BEETROOT PURI
  • 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.
  • Serve hot with Green Chana Masala on the side.

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