Green peas are found in abundance between the months November to February. One cannot miss the green lush piles when strolling through a market. People of North India have a special affinity for green peas and hence make a variery of delicacies from them.
These tiny green pearls are not just a side dish served in restaurants. Green peas are mini powerhouses of energy and nutrition. Not just our health but these are blessings to our eco-system as well.
Green peas help in weight management, its anti-oxident properties prevents aging and strengthen our immune system. It also helps to regulate blood sugar levels, plays a great role in prevention of stomach cancer, Alzheimer’s, osteoporosis and certain cardiac diseases.
It is also considered eco friendly because peas work with bacteria and helps fix atmospheric nitrogen and deposit it in the soil.
I guess enough information is provided uptill now for all of us to start eating green peas.
- 250 grams fresh green peas (Tazaa Matar)
- 5-6 garlic pods
- 3-4 green chillies (or as per taste)
- 1 teaspoon cumin seeds (jeera)
- 1/2 teaspoon Asafoetida (Hing)
- 1 teaspoon oil
- Salt to taste
- 1 tablespoon chopped green coriander
FOR THE OUTER COVERING(PURI)
- 2 cups whole wheat flour
- 1 teaspoon oil
- 1 teaspoon salt
- 1/2 teaspoon carom seeds (ajwain)
- Water to knead
- Oil for shallow frying.
- For the puri dough, in a mixing bowl take flour, salt, oil and carom seeds. Mix it well. Now knead a soft dough (paratha type dough) dough by adding little water at a time. Once done cover and set it aside for 15-20 minutes.
- Wash and drain the green peas.
- In a mixer jar take green peas, garlic and green chillies and grind them to a coarse paste.
- Now in a nonstick pan, heat 1 teaspoon oil. To this add jeera and allow it to splutter, later add hing followed by the green peas paste.
- Cook this mixtute on a medium high flame till 80% moisture dries up. This would take approximately 7-8 minutes.
- Turn off the flame and add salt. Mix well
- Now set this aside to cool completely.
PREPARING MATAR PURI
- Make equal sized 8 balls from the dough. Take one dough ball and flatten it on the palm about . Now thin out the edges and shape in the form of small bowl. Place stuffing in the centre and seal the ends. * Do not overstuff else the stuffing will pop out while rolling puris and frying them will be difficult.
- Now dust this stuffed dough ball with flour and place it on a rolling surface. You can either roll out using a rolling pin taking care that the stuffing doesn’t break out from the dough covering.
- Or you can press it lightly with the flat of your palm keeping the stuffing intact inside the dough.
- Now heat 1 tablespoon oil on a tava/concave pan and place the rolled puri on it.
- Shallow fry the puri till golden brown on each side
- Repeat same with all the dough balls and a spucy yummy snack/breakfast is ready.
- Serve hot with GREEN CHUTNEY