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Khamiri Green Peas Puris | Matar Puri | Rajasthani Matar Puri | Stuffed Green Peas Puri |
Tarla Dalal
06 December, 2024
Table of Content
Khamiri Green Peas Puris | Matar Puri | Rajasthani Matar Puri | Stuffed Green Peas Puri |
Khamiri Green Peas Puris offer a delightful twist on the classic Indian fried bread, incorporating the magic of fermentation into the dough and a flavorful, subtly spiced green pea filling. The term "khamiri" itself hints at the use of yeast, a key ingredient that sets these puris apart, lending them a slightly different texture and a unique, subtly tangy flavor that complements the savory filling beautifully. The dough is a blend of plain flour (maida) and whole wheat flour (gehun ka atta), providing a balance of lightness and wholesome earthiness.
The preparation of the dough begins with the careful sifting of the flours and salt, ensuring a smooth and even base. A well is then created in the center, a small pool where sugar and ghee are introduced and lovingly mixed. This step not only adds a touch of richness and subtle sweetness to the dough but also aids in the activation of the yeast. The dry yeast is then added to this mixture, coaxed to life with a gentle pour of warm water. The waiting period of five minutes, until bubbles appear, is a crucial indicator that the yeast is active and ready to work its magic, initiating the fermentation process that will give these puris their distinctive character.
Once the yeast is activated, it is combined with the flour mixture, and a semi-soft dough is kneaded using just enough water to bring it together. The kneading process, lasting a good five minutes, develops the gluten in the flours, resulting in a dough that is both elastic and smooth. This well-kneaded dough is then covered and left to rest for a significant period, typically 20 to 30 minutes, or until it has visibly doubled in size. This resting time allows the yeast to work its wonders, producing carbon dioxide that aerates the dough, making it lighter and more pliable, and imparting that signature "khamiri" touch.
While the dough undergoes its transformation, the flavorful green pea stuffing is prepared. Boiled and mashed green peas form the heart of this filling, offering a subtly sweet and earthy base. Ghee is heated in a pan, and cumin seeds are added, their aromatic crackle awakening the senses. The remaining ingredients – the pungent ginger-green chili paste, the tangy dried mango powder (amchur), the fresh, herbaceous coriander, and a touch of salt – are then added and cooked briefly. This quick sautéing melds the flavors together, creating a vibrant and slightly spicy filling that perfectly complements the fermented dough. This stuffing is then divided into equal portions, ready to be enveloped by the prepared dough.
The final assembly involves rolling out small portions of the fermented dough into thick rounds. A portion of the flavorful green pea stuffing is then placed in the center of each round, and the edges are carefully folded inwards and sealed tightly, ensuring that the precious filling remains encased during the frying process. These stuffed rounds are then gently rolled out again, this time into slightly larger, thinner puris, ready to meet the hot ghee.
The deep-frying in hot ghee is the final act that transforms these stuffed discs into golden, puffed delights. The puris are added to the hot ghee, one or two at a time, and fried until they inflate beautifully and turn a rich golden brown on both sides. The fermented dough, combined with the flavorful green pea filling, creates a unique puri that is both slightly tangy and satisfyingly savory. Served immediately, these Khamiri Green Peas Puris offer a delightful and flavorful experience, a testament to the simple yet transformative power of fermentation in Indian cuisine.
Tags
Preparation Time
20 Mins
Cooking Time
30 Mins
Total Time
50 Mins
Makes
8 puris.
Ingredients
For The Dough
1 cup plain flour (maida)
1/2 cup whole wheat flour (gehun ka atta)
1/2 tsp sugar
1/2 tbsp ghee
1/2 tsp dry yeast
salt to taste
For The Stuffing
1 cup boiled and mashed green peas
1 tbsp ghee
1 tsp cumin seeds (jeera)
2 tsp ginger-green chilli paste
1 1/2 tsp dried mango powder (amchur)
2 tbsp finely chopped coriander (dhania)
salt to taste
Other Ingredients
plain flour (maida) for rolling
ghee for deep-frying
Method
For the dough
- Sieve the flours and salt in a broad vessel.
- Make a well in the centre of the flour and add sugar and ghee in the centre and mix them well.
- Add the yeast to it, pour 5 tbsp of warm water over it and wait for 5 minutes or until bubbles appear on top.
- Combine the yeast mixture and flour, mix well and knead into a semi-soft dough, using enough water.
- Knead well for 5 minutes and cover and keep aside for 20 to 30 minutes or until the dough doubles in size.
- Once again knead the dough well and divide it into 8 equal portions. Keep aside.
For the stuffing
- Heat the ghee in a non-stick pan and add the cumin seeds.
- When the seeds crackle, add all the remaining ingredients and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the stuffing into 8 equal portions and keep aside.
How to proceed
- Roll out a portion of the dough into a 75 mm. (3”) diameter thick round using a little plain flour.
- Spread a portion of the stuffing in the centre, fold the edges towards the centre and seal well so the stuffing does not spill out. Roll out again into 100 mm. (4”) round using a little plain flour.
- Repeat steps 1 and 2 to make 7 more puris.
- Heat the ghee in a kadhai and deep-fry the puris, 1 to 2 at a time, till they turn golden brown in colour from both the sides.
- Serve immediately.
Khamiri Green Peas Puris recipe with step by step photos
Nutrient values (Abbrv)per plate
| Energy | 174 cal |
| Protein | 4.5 g |
| Carbohydrates | 21.9 g |
| Fiber | 3.1 g |
| Fat | 7.7 g |
| Cholesterol | 0 mg |
| Sodium | 5.4 mg |
Click here to view Calories for Khamiri Green Peas Puris
The Nutrient info is complete
Foodie #608573
March 13, 2025, midnight
Can we use only whole wheat flour for the puri? Also, can we do away with the yeast?
Tarla Dalal
March 13, 2025, midnight
Hi, Yes you can make with whole wheat not without yeast.
Archana M
March 13, 2025, midnight
An Excellent variation of puri, super soft, tangy flavour of the amchur mixed with green peas with a spicy touch, its just too good.Best enjoyed for tea time snacks.
Foodie #588647
March 13, 2025, midnight
Excellent , Thank you very much
Gandhi Dhwani
March 13, 2025, midnight
i have tried this recipe and it is very tasty. The best part is, it is made of wheat flour and not maida and also it is very easy to make.
Mayuri Patel
March 13, 2025, midnight
I tried out this recipe and was really happy with the end result. Soft and spongy puri ideal as a breakfast or tea time treat. I added my own spices to the pea filling.
Tarla Dalal
March 13, 2025, midnight
Hi Mayuri, Thank you for your kind words. Do try more and more recipes and let us know how you liked them. Happy Cooking !!
Shoeb
March 13, 2025, midnight
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