Matar ki Poori and Aloo Sabji

Matar ki Poori and Aloo Sabji

I remember once I had guests at home at a very short notice and I almost panicked about what I will be serving them for dinner. The guests were close relatives so I wanted to make something special but simultaneously, it had to be something which could be cooked without consuming too much time or effort. As always, Mom came to the rescue and suggested that I make Matar ki Poori and Aloo Sabji, and this recipe worked wonders. Poori is very commonly made in India during special occasions and festivals and Aloo Sabji is the best accompaniment for it.

Ingredients for Matar ki Poori:

  • Maida – 2 cups (heap)
  • Atta – 1 cup (heap)
  • Green peas (matar) fresh – 1 and 1/4th cup (shelled)
  • Salt to taste
  • Oil for frying poori

Ingredients for Aloo Sabji:

  • Aloo (Potatoes) – 300 gms.
  • Panch phoran – 1 teaspoon
  • Ginger – 1/4 inch piece
  • Coriander powder – 1 teaspoon
  • Asafoetida(hing) – 1 pinch
  • Garam Masala – 1/2 teaspoon
  • Oil – 1 tablespoon
  • Turmeric powder(Haldi) – 1/2 teaspoon
  • Coriander leaves – few for garnishing
  • Green chillies – 3-4 medium sized
  • Sugar – 1/4 teaspoon
  • Salt to taste

Servings: 4 persons

Preparation Time: 30 mins.

Cooking Time: 20 mins.


For making dough

Grind the peas using one cup of water in a grinder to make a smooth paste.

Add maida, atta, salt and matar paste in a big bowl/vessel with a wide mouth.  Knead without adding water (or very little water, if required) to make a little hard dough.

Keep aside for 10 minutes.

For making Poori

Smoothen the dough by using 4-5 drops of oil and divide into 20-25 small balls. Roll the balls evenly using a rolling pin into small round shaped pooris.

Add oil in a heavy-bottomed pan or kadhai for frying the pooris. Heat the oil and once it’s hot, fry the pooris one by one well till poori is golden brown and crisp. (Do not over fry as that will make the pooris hard)

Once the pooris are fried, you can place them on a large plate covered with tissue paper that will absorb the extra oil.

For Aloo Sabji

Boil the potatoes and once boiled, cut them into small pieces (cubes).

Make a paste of ginger and green chillies.

Add one tablespoon of oil in a pan. Once oil is hot, add hing  and panchphoran.

When it splutters, add potatoes, salt, turmeric powder, coriander powder ,sugar and the paste of ginger and green chillies. Mix well.

Sauté for 2-3 minutes. Add one and half cups of water and let it boil for 2 -3 minutes.

Add garam masala, mix well and switch off the gas stove.

Garnish with coriander leaves. Matar ki Poori and Aloo Sabji is ready.

Serve Matar ki Poori and Aloo Sabji hot. You can also serve green chutney as an accompaniment.

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