Matar-Batura

Recipe by
Total Time:
15-30 minutes
Serves:3
Rated 3 based on 100 votes
3
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Healthy Brinjal Rasavangi, Best Palak Machchi, Easy Tasty Kadai Paneer

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Ingredients

How to Make Matar-Batura

  • For the Matar:
  • Soak white peas overnight in a bowl of water and pressure-cook them the next morning with salt and a pinch of turmeric in water.
  • Drain excess water leaving a little inside to make a boiled peas mix of medium-thick consistency.
  • Heat oil in a deep vessel and add cumin seeds.
  • Once it crackles, add chopped onion and tomato to it and cook for a while.
  • Add cooked white peas and boiled potato (roughly chopped) to it along with all the spices.
  • Mix everything well and cook it covered (with lid) for around 5 minutes till the peas are mushy in texture.
  • Transfer it to a serving bowl and garnish it with chopped onions, tomatoes, coriander leaves as per your taste. Serve it hot.
  • For the batura:
  • Take wheat flour and maida in a big mixing bowl.
  • Add salt, 1 tbsp semolina (fine sooji) and 2 tsp oil to it.
  • Knead a soft dough using lukewarm water.
  • Cover with a cling wrap and keep it aside for around 15 minutes.
  • Roll out the dough to make puris around 6-7-inches in diameter and deep fry them in oil (one at a time) till they turn light brown in color.
  • Serve these puffed puris.
  • Recipe Courtesy: My Own Food Court