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Matar/Peas Chaat with Hoemade Fenugreek Masala Puri
Matar/Peas Chaat with Hoemade Fenugreek Masala Puri

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We hope you got insight from reading it, now let’s go back to matar/peas chaat with hoemade fenugreek masala puri recipe. To make matar/peas chaat with hoemade fenugreek masala puri you only need 37 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to cook Matar/Peas Chaat with Hoemade Fenugreek Masala Puri:
  1. Use 1.5 Cup Dry White Peas
  2. Use 1 Cup Chopped Onion
  3. Use 1 Cup Chopped Tomato
  4. Take 1 Tsp Grated Ginger
  5. Take 2 Chopped Green Chillies
  6. Provide 1/4 Cup Tamarind Chutney
  7. You need 1/2 Tsp Red Chilli Powder
  8. Provide 1/2 Tsp Rock Salt
  9. Prepare 1 Tsp Roasted Cumin seeds powder
  10. Provide 1/2 Tsp Fennel Seeds
  11. Get 1/2 Tsp Cumin seeds
  12. Take 1 Bayleaf
  13. Take 1 Tsp oil (For Masala)
  14. You need 1 Tsp Lemon Juice
  15. Use 1/4 Cup chopped coriander
  16. Take 1/2 cup Roasted Salty Peanuts
  17. Provide 1/4 Cup Grated Amla & Beetroot (Optional)
  18. Use 1 Cup zero Namkeen/sev & Boondi
  19. Provide 2 Boiled Potatoes
  20. Provide for fenugreek masala puri:
  21. Prepare 1 Cup Maida/Refined or all purpose flour
  22. Take 1/2 Cup Multigrain flour
  23. Get 1/2 Cup semolina/rava
  24. Use 1 Tbsp Oats flour
  25. Prepare 1 Tsp fenugreek powder
  26. Provide 1 Tsp Rock salt
  27. Provide 1 Tsp Carom seeds
  28. Get 1/2 Tsp Red chilli powder
  29. Use 1/4 Tsp Turmeric powder
  30. Use 1 Chopped green chilli
  31. Prepare 1 Cup chopped fresh fenugreek leaves
  32. Prepare 1/2 Tsp Baking Soda
  33. Take 2 Tsp dry Fenugreek leaves/Kasuri methi
  34. Use 1/2 Tsp Chilli flakes
  35. You need 1 Tsp Dry or fresh Dill leaves
  36. Use as required Oil for Dough & frying
  37. You need as required Water
Instructions to make Matar/Peas Chaat with Hoemade Fenugreek Masala Puri:
  1. Wash the white peas properly & soak them in enough water for 4-5 hours or overnight.
  2. Drain the water and add the peas in fresh water and pressure cook on high heat for 3-4 whistle
  3. Once done release the pressure naturally, remove the lid and check peas are cooked properly or not. If not then pressure cook for more whistle. (Please mash peas little, it gives a good consistency and texture to the chaat)
  4. Now you can add other ingrediants either directly (Make sure your peas neither dry now wet) or you can cook few Ingredients for masala and add remaining separately too. The second method will make your Matar chaat more flavourful and you can eat your Matar masala with any flat bread too.
  5. Heat 2 Tsp oil in a pan, Add cumin seeds. Once crackle, add bayleaf, chopped onion. Let onion cook & once it becomes translucent then add ginger chilli paste and chopped tomato. Please cook properly so, gravy/masala becomes almost like a paste or you can blend if you want.
  6. Add all spices, tamarind water and boiled matar/peas.
  7. Add Garam Masala in last to give it little more flavour.
  8. Combine all the ingredients mentioned in "Fenugreek Masala Puri" section. Prepare a semi-stuff dough.
  9. Cover the Dough and let it rest for 15 minutes. After 15 minutes, Knead again and divide into equal bowls.
  10. Roll it evenly in big size. Use cookie cutter to cut equal round puris. If you don't have cookie cutter then roll small round puris.
  11. Heat the oil place puri in oil. Press it slightly with the help of perforated spoon till puris puffs up. Do it with all puris.
  12. Drain the extra oil and place on an absorbent paper. You can store these puris in an airtight container once they cool down and use later on as well.
  13. Now Add Puris, cursh few puris and you can keep whole too. Add Pea's curry, Squeeze some lemon juice. Add Roasted or baked spicy Boiled potato slices. You can boil and roast in spices or bake) Garnish with chopped coriander leaves, onion, tomato, Namkeen, Peanuts or any way you like (I've added curshed Amla & Beetroot as well. Serve warm.

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