Are you looking for a delicious, crispy, and flavorful breakfast option this winter? Vatana Puri, also known as Green Peas Masala Poori, is a popular Maharashtrian dish that turns humble green peas into a festive treat. Unlike regular pooris, these are packed with roasted spices, fresh herbs, and a special “secret” mix of semolina and gram flour that keeps them puffy and non-oily for hours.
In this Vatana Puri recipe, we will show you how to make the perfect dough that results in golden, balloon-like pooris every time. Whether you serve them with a spicy potato curry or enjoy them with just a cup of tea, this dish is sure to become a family favourite. Let’s get cooking!
Also Read – Crispy Kothimbir Vadi Recipe: How to Make Maharashtrian Snack
Ingredients:
- For the Green Peas Paste:
- 1 cup Fresh Green Peas (Vatana/Matar) (boiled for 5 mins)
- 6-7 Green Chillies (lightly roasted)
- 4 cloves of Garlic (lightly roasted)
- ½ inch Ginger
- ½ tsp Fennel Seeds (Saunf)
- 1 tsp Cumin Seeds (Jeera) (roasted)
- 1 tsp Coriander Seeds (Dhania) (roasted)
- ½ tsp Carom Seeds (Ajwain)
- 1 handful Fresh Coriander Leaves (including tender stems)
- For the Dough:
- 2 tbsp Fine Semolina (Rava/Sooji) – The secret for crunch!
- 1 tbsp Gram Flour (Besan)
- 2 cups Wheat Flour (Atta)
- Salt to taste
- 2 pinches Black Salt
- ½ tsp Red Chilli Powder (optional)
- ½ tsp Chaat Masala
- ½ tsp Amchur Powder (Dry Mango Powder)
- ½ tsp Garam Masala
- 1 tbsp Oil (for the dough) (optional)
- Water (as needed for kneading)
- Oil for deep frying
Also Read – Masaledar Anda Masala Recipe: Restaurant Style Egg Curry
Step-by-Step Instructions:
- Prepare the Peas: Lightly boil the fresh green peas for exactly 5 minutes. Do not overcook them. Drain the water completely and let them cool down.
- Make the Masala Paste: In a blender jar, add the boiled peas, roasted green chillies, roasted garlic, ginger, fennel seeds, roasted cumin, roasted coriander seeds, carom seeds, and fresh coriander. Grind this into a fine paste. Use a tiny amount of water only if absolutely necessary.
- Mix the “Secret” Ingredients: Transfer the green paste into a large mixing bowl. Add the semolina (rava) and gram flour (besan). Mix well and let it rest for 5–10 minutes. This allows the semolina to absorb moisture and swell, ensuring your pooris stay crispy.
- Season the Dough: After resting, add the wheat flour, regular salt, black salt, red chilli powder, chaat masala, amchur powder, and garam masala to the bowl.
- Knead the Dough: Mix everything together by hand. Add 1 tbsp of oil (hot or room temp) to the mixture (optional). Gradually add water and knead into a tight and stiff dough. Note: The dough should be tighter than regular chapati dough to prevent it from absorbing oil.
- Roll the Pooris: Grease your hands with a little oil and smooth out the dough. Pinch small lemon-sized balls. Roll them out into medium-thick discs. You can also roll a large circle and cut small pooris using a sharp bowl or cookie cutter for uniform shapes.
- Fry to Perfection: Heat oil in a deep pan (kadhai). The oil should be medium-hot. Slide a puri gently into the oil. Press it slightly with a slotted spoon to help it puff up.
- Serve: Fry until golden and crispy on both sides. Remove and drain excess oil. Serve hot!
Also Read – Perfect Dink Sheera Recipe: Soft Edible Gum Pudding
Cooking Tips for Best Results:
- Don’t skip the Rava: The addition of fine semolina (rava) is crucial. It gives the poori a crispy texture that lasts long after frying.
- Roast the Spices: Roasting the chillies, garlic, cumin, and coriander seeds before grinding releases their essential oils, making the poori much more flavorful.
- Dough Consistency: The dough must be stiff (tight). If the dough is loose or sticky, the pooris will absorb too much oil and become soggy.
- Fry at Medium Heat: If the oil is too hot, the outside will burn while the inside stays raw. If it’s too cool, the puri will soak up oil. Medium heat is perfect.
Variations:
- Kids-Friendly Version: Skip the green chillies and reduce the red chilli powder. You can add a pinch of sugar to balance the flavours.
- Aloo-Matar Puri: Boil one small potato, mash it thoroughly, and add it to the dough mixture for a softer texture.
- Vegan Version: This recipe is naturally vegan! Just ensure you fry in vegetable oil.
- Kasuri Methi Twist: Add a tablespoon of crushed dry fenugreek leaves (Kasuri Methi) to the dough for a smoky flavour.
Also Read – Crispy Leftover Chapati Vadi Recipe | Easy Tea-Time Snack
Serving Suggestions:
- Classic Combo: Serve with Shrikhand or Amrakhand for a sweet and spicy combination.
- Tea Time: These pooris are so flavourful that they can be eaten plain with a hot cup of Masala Chai.
- Breakfast Plate: Pair with a spicy Potato Bhaji (Batata Bhaji) and some pickle.
FAQs:
Q1: Why is my Vatana Puri absorbing too much oil?
Ans: This usually happens if the dough is too soft or the oil temperature is too low. Ensure you knead a stiff dough and fry on medium-high heat.
Q2: Can I store the green peas paste beforehand?
Ans: Yes! You can make the paste and refrigerate it in an airtight container for up to 2 days. Mix it with flour just before you are ready to fry.
Q3: Can I use frozen peas instead of fresh ones?
Ans: Yes, you can use frozen peas. Thaw them completely and boil for just 2 minutes since they are already partially cooked.
Q4: How long do these pooris stay fresh?
Ans: These pooris stay fresh and crispy for 1-2 days at room temperature, making them perfect for travel or lunchboxes.
Crispy Vatana Puri Recipe: How to Make Masala Green Peas Poori
Ingredients
For the Green Peas Paste:
- 1 cup Fresh Green Peas Vatana/Matar (boiled for 5 mins)
- 6-7 Green Chillies lightly roasted
- 4 cloves of Garlic lightly roasted
- ½ inch Ginger
- ½ tsp Fennel Seeds Saunf
- 1 tsp Cumin Seeds Jeera (roasted)
- 1 tsp Coriander Seeds Dhania (roasted)
- ½ tsp Carom Seeds Ajwain
- 1 handful Fresh Coriander Leaves including tender stems
For the Dough:
- 2 tbsp Fine Semolina Rava/Sooji – The secret for crunch!
- 1 tbsp Gram Flour Besan
- 2 cups Wheat Flour Atta
- Salt to taste
- 2 pinches Black Salt
- ½ tsp Red Chilli Powder optional
- ½ tsp Chaat Masala
- ½ tsp Amchur Powder Dry Mango Powder
- ½ tsp Garam Masala
- 1 tbsp Oil for the dough (optional)
- Water as needed for kneading
- Oil for deep frying
Instructions
- Prepare the Peas: Lightly boil the fresh green peas for exactly 5 minutes. Do not overcook them. Drain the water completely and let them cool down.
- Make the Masala Paste: In a blender jar, add the boiled peas, roasted green chillies, roasted garlic, ginger, fennel seeds, roasted cumin, roasted coriander seeds, carom seeds, and fresh coriander. Grind this into a fine paste. Use a tiny amount of water only if absolutely necessary.
- Mix the "Secret" Ingredients: Transfer the green paste into a large mixing bowl. Add the semolina (rava) and gram flour (besan). Mix well and let it rest for 5–10 minutes. This allows the semolina to absorb moisture and swell, ensuring your pooris stay crispy.
- Season the Dough: After resting, add the wheat flour, regular salt, black salt, red chilli powder, chaat masala, amchur powder, and garam masala to the bowl.
- Knead the Dough: Mix everything together by hand. Add 1 tbsp of oil (hot or room temp) to the mixture (optional). Gradually add water and knead into a tight and stiff dough. Note: The dough should be tighter than regular chapati dough to prevent it from absorbing oil.
- Roll the Pooris: Grease your hands with a little oil and smooth out the dough. Pinch small lemon-sized balls. Roll them out into medium-thick discs. You can also roll a large circle and cut small pooris using a sharp bowl or cookie cutter for uniform shapes.
- Fry to Perfection: Heat oil in a deep pan (kadhai). The oil should be medium-hot. Slide a puri gently into the oil. Press it slightly with a slotted spoon to help it puff up.
- Serve: Fry until golden and crispy on both sides. Remove and drain excess oil. Serve hot!
