Ingredients

• For the Matar:
• 1/2 cup - dried white peas
• 1 boiled potato
• 1 chopped onion (small)
• 1 chopped tomato (small)
• 1/2 tsp - red chilli powder
• 1/8 tsp - turmeric powder
• 2 tsp - jaljeera powder
• 2 tsp - lemon juice
• 1/2 tsp - cumin seeds
• salt, to taste
• 1 tbsp - cooking oil
• For garnishing:
• chopped coriander leaves - as per need
• finely chopped onions - as per need
• finely chopped tomatoes - as per need
• aloo bhujiya (optional)
• For the batura:
• wheat - 1 cup
• maida - 1 cup
• semolina - 1 tbsp
• oil - 2 tsp
• lukewarm water - 1 cup

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