Kya Baat Hai! Crispy Poori with Chatpata Matar Paneer: A Perfect Desi Delight!

Namaste Dosto! Sat Sri Akal! Kem Cho! Vanakkam! Aadaab! Chef Curry Do’pyaza here, ready to tantalize your taste buds with a classic Indian combination that’s guaranteed to bring a smile to your face. Today, we are diving headfirst into the delectable world of Poori with Matar Paneer.

This dynamic duo is more than just a meal; it’s a celebration! You’ll often find it gracing tables during festive occasions like Diwali, Holi, and Navratri. It’s a popular breakfast treat in many North Indian homes, especially on weekends when families gather to enjoy a leisurely morning. The light, airy poori and the flavorful, comforting matar paneer create a symphony of textures and tastes that is simply irresistible.

A Little Bit of History, My Friends

Poori, that golden-brown puffed bread, has ancient roots in the Indian subcontinent. It’s been a staple for centuries, enjoyed by kings and commoners alike. Matar Paneer, on the other hand, is a relatively newer invention, likely originating in the northern regions of India where fresh green peas (matar) and paneer (Indian cheese) are readily available. The combination, however, is a match made in culinary heaven!

Let’s Get Cooking!

Preparation Time: 25 minutes
Cooking Time: 35 minutes

Ingredients:

For the Poori:

2 cups Gehun ka Atta (Whole Wheat Flour)
1 tbsp Sooji (Semolina) – This adds a delightful crispness!
1/2 tsp Ajwain (Carom Seeds) – For a subtle, earthy flavor and easy digestion!
Salt to taste
Water, as needed
Oil for deep frying

For the Matar Paneer:

200g Paneer (Indian Cheese), cubed
1 cup Matar (Green Peas), fresh or frozen
1 large Pyaaz (Onion), finely chopped
2 medium Tamatar (Tomatoes), pureed
1 inch Adrak (Ginger), grated
2-3 cloves Lahsun (Garlic), minced
1-2 Hari Mirch (Green Chillies), finely chopped (adjust to your spice level!)
1 tsp Haldi Powder (Turmeric Powder)
1 tsp Lal Mirch Powder (Red Chilli Powder)
1 tsp Dhaniya Powder (Coriander Powder)
1/2 tsp Garam Masala
1/4 tsp Kasuri Methi (Dried Fenugreek Leaves), crushed
2 tbsp Tel (Cooking Oil)
Fresh Dhaniya Patta (Coriander Leaves), chopped for garnish
Salt to taste

Step-by-Step Instructions:

Poori Magic:

Dough Time: In a large bowl, combine the atta, sooji, ajwain, and salt. Gradually add water, kneading to form a firm, smooth dough. Cover with a damp cloth and let it rest for at least 20 minutes. This allows the gluten to relax, resulting in softer pooris.
Rolling Thunder: Divide the dough into small, equal-sized balls. Roll each ball into a small, circular disc, about 3-4 inches in diameter. Don’t make them too thin, or they won’t puff up properly!
Fry Like a Pro: Heat oil in a deep kadhai (wok) or frying pan over medium-high heat. The oil should be hot enough that a small piece of dough dropped in immediately rises to the surface.
Puff Perfection: Gently slide a poori into the hot oil. Using a slotted spoon, press down lightly on the poori. It should puff up beautifully within seconds!
Golden Brown Goodness: Flip the poori and fry until golden brown on both sides. Remove with a slotted spoon and drain on paper towels.

Matar Paneer Mania:

Sauté the Aromatics: Heat oil in a pan over medium heat. Add the chopped onion and sauté until golden brown. Add the grated ginger, minced garlic, and green chillies. Sauté for another minute until fragrant. This is where the magic begins!
Tomato Tango: Add the tomato puree and cook until the oil starts to separate from the mixture. This ensures the tomatoes are cooked through and the sauce is rich and flavorful.
Spice It Up: Add the turmeric powder, red chilli powder, coriander powder, and salt. Sauté for another minute.
Pea Power: Add the green peas and cook for 5-7 minutes, or until they are tender. If using frozen peas, you may need to add a little water to prevent them from drying out.
Paneer Paradise: Gently add the paneer cubes and mix well. Cook for another 2-3 minutes, allowing the paneer to absorb the flavors of the gravy.
Finishing Flourish: Stir in the garam masala and crushed kasuri methi. Garnish with fresh coriander leaves.

Chef Curry’s Tips for Best Results:

Hot Oil is Key: Ensure the oil is hot enough for frying the pooris. If it’s not hot enough, the pooris will absorb too much oil and become soggy.
Don’t Overcrowd the Pan: Fry the pooris one or two at a time to maintain the oil temperature.
Rest the Dough: Resting the poori dough is essential for soft and fluffy pooris.
Fresh Ingredients Matter: Using fresh ingredients, especially for the matar paneer, will significantly enhance the flavor.
Adjust the Spice: Feel free to adjust the amount of green chillies and red chilli powder to suit your spice preference.

Cooking Variations:

Pressure Cooker Matar Paneer: For a quicker version, you can pressure cook the matar paneer. After sautéing the onions and spices, add the tomatoes, peas, and paneer to the pressure cooker with 1/2 cup of water. Cook for 2 whistles on medium heat.
Slow Cooker Matar Paneer: For a hands-off approach, you can make the matar paneer in a slow cooker. Simply combine all the ingredients in the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.
Air Fryer Poori: While not traditional, you can experiment with air frying the pooris for a healthier option. Brush the rolled-out pooris with a little oil and air fry at 375°F (190°C) for 5-7 minutes, flipping halfway through. Note: The results may vary.

Nutritional Information (Approximate, per serving):

Calories: 450-550
Protein: 15-20g
Carbohydrates: 50-60g
Fat: 20-30g

Note: This will vary based on portion size and ingredients used.

Serving Suggestions:

Serve the hot, puffed-up pooris immediately with the flavorful matar paneer. A dollop of fresh yogurt or a side of pickled onions will complement the dish perfectly. You can also enjoy it with a glass of chilled lassi for a truly satisfying meal.

Now It’s Your Turn!

Go ahead, my friends! Give this delightful recipe a try. It’s easier than you think, and the results are absolutely worth it. Prepare this delicious Poori with Matar Paneer and share it with your loved ones. Let the aroma of freshly fried pooris and the taste of flavorful matar paneer fill your home with warmth and happiness. Khush Raho!

Until next time, happy cooking!

Your friend,

Chef Curry Do’pyaza.