Matar ki Poori

To make Matar ki Poori, start by mixing whole wheat flour and salt in a bowl, then add oil and knead into a soft dough. Let it rest for 15 minutes. Meanwhile, prepare the filling by sautéing cumin seeds, ginger paste, and green chili in oil, then adding green peas, garam masala, coriander powder, and salt. Cook until the peas are soft, mash slightly, and let cool. Divide the dough, fill with the pea mixture, seal, and roll out into pooris. Finally, fry in hot oil until golden brown.

Yes, you can make Matar ki Poori gluten-free by substituting whole wheat flour with a gluten-free flour blend, such as chickpea flour or rice flour. Keep in mind that the texture may vary slightly, so you may need to adjust the water content when kneading the dough.

To store leftover Matar ki Poori, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them. To reheat, simply warm them in a pan or microwave until heated through.

Matar ki Poori pairs wonderfully with a variety of Indian dishes. You can serve them with a side of aloo sabzi (potato curry), chole (chickpea curry), or a refreshing cucumber raita. They also go well with pickles and yogurt for a complete meal.

If you don't have green peas, you can substitute them with mashed potatoes or cooked lentils for the filling. For spices, if you lack garam masala, you can use a mix of cumin, coriander, and a pinch of cinnamon. Additionally, if you prefer a milder flavor, you can reduce the amount of green chili or omit it altogether.