Matar-Batura

Recipe by
Total Time:
15-30 minutes
Serves: 3
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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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

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