Matar/Peas Chaat With Hoemade Fenugreek Masala Puri Recipe by Nisha Sharma On Instagram @cravings4vegan
Cooking Instructions 50-55min 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. 1 Wash the white peas properly & soak them in enough water for 4-5 hours or overnight. 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 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) 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. 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. 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. 6 Add all spices, tamarind water and boiled matar/peas. 7 Add Garam Masala in last to give it little more flavour. 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. 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. 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. 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. 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. 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. 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. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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