Ever wished your regular poori had just a little more flavor, color, and excitement?
That’s exactly why Matar Poori exists: Its soft, fluffy puris stuffed with a spicy green peas mixture that turns a simple breakfast into something downright irresistible.
Matar Poori (green peas puri) is a fun, colorful twist on the classic puri. The bright green color, the aroma of ginger and cumin.
If you love simple Indian breads and want something a bit different for breakfast, tiffin, or a cozy meal, this one’s for you. Give it a try once you taste a hot, puffed matar poori with potato masala, you’ll want to make it again.
If you’re looking for a breakfast upgrade, a festive meal idea, or simply a fun twist on regular poori, you’ll love this one.
Matar Poori is a popular North Indian variation of poori, made especially during winter when fresh green peas are everywhere. While traditional poori uses plain dough, this version mixes in a flavorful green peas masala. It gives both taste and nutrition in one bite.
It’s the kind of dish you’ll find in home kitchens during festivals, weekend breakfasts, and even as a school tiffin favorite.
If you’re wondering what makes this Matar Poori a must-try, here’s the secret:
The peas are coarsely blended, lightly sauteed, and tucked inside each poori, which means the flavor doesn’t get diluted in the dough. Every bite stays bold and delicious.
Here’s why you’ll love it:
Green Peas – Fresh or frozen, both work. They add a natural sweetness, gorgeous color, and soft texture once sautéed.
Green Chilies & Ginger – These give the peas mixture that subtle heat and zing.
Cumin Seeds – Bring warmth and aroma — essential for that classic North Indian flavor.
Wheat Flour – Helps keep the poori light and fluffy while holding the stuffing well.
Oil for Sautéing & Frying – A small amount in the dough makes the puris softer, while hot oil ensures it puffs beautifully.
Pro Tip: Always sauté the peas paste lightly before stuffing. It removes moisture so the puris won’t tear while rolling.
Start by blending your peas, green chilies, ginger, cumin seeds, and salt — but don’t make it too smooth. You want a coarse paste for better flavor and texture. Once it’s ready, sauté it gently with just a teaspoon of oil to remove raw moisture. This step ensures the stuffing stays firm and doesn’t leak while rolling.
Now prepare your dough by mixing wheat flour, salt, and a little oil. Add water slowly and knead until it turns soft and pliable. Let it rest for a few minutes — this makes rolling much easier.
To shape the puris, take a small dough ball, flatten it into a cup shape, and add a spoon of the peas filling. Seal it carefully and roll it out gently using flour only if needed. Don’t make the poori too thin — stuffed puris puff best when they have a medium thickness.
Finally, heat oil until it’s moderately hot. Slide each puri in and watch it puff instantly. Flip once, fry till golden, and take them out when they’re perfectly crisp on the outside and soft inside.
It’s comfort food at its finest — warm, aromatic, and deeply satisfying.
Pro Tip: Brush the puris lightly with ghee for a festive touch.
Matar Poori tastes amazing with:
Serve the poori hot and puffed right off the pan. If you’re serving guests, stack them in a hot box so they stay soft longer.
For lunchboxes, let the puris cool slightly before packing to prevent sogginess. Pair them with a dry potato masala for the best tiffin combination.
If you’re preparing these for a gathering:
Matar Poori, also known as green peas puri, is a simple yet wonderfully flavorful twist on the classic Indian poori. Blending green peas with a few everyday spices gives the dough a natural green color, a gentle sweetness, and a soft, fluffy texture when fried. These puris puff beautifully and taste amazing with potato masala, chutney, or even just a cup of hot tea. It’s the kind of recipe that feels special but is still easy enough to make on a relaxed morning or for a comforting meal. If you enjoy playful flavors and homemade Indian breads, this is one recipe you’ll want to come back to often.
Blend the peas with green chilies, ginger, salt and cumin seeds to a coarse paste without adding water, then sauté briefly to dry it out and cool.
Transfer the paste to a pan, add a little oil and sauté on low heat briefly to remove excess moisture, then set aside to cool.
Divide dough into equal balls, flatten each into a small cup, spoon in a portion of the cooled peas mixture, seal the edges and shape into a smooth ball.
Lightly flour the surface and roll each stuffed ball carefully without thinning it too much.
Serve the matarpuri immediately with potato masala or your choice of side.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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I love to cook! And through Home Cooking Show, I hope to make cooking fun, easy, and approachable for everyone.
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