How to make Beetroot Matar ki Puri - Beetroot puris stuffed with spicy green peas.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Beetroot (चुकन्दर ), Green Peas (हरे मटर)

Cuisine : Indian

Course : Breads

Beetroot Matar ki Puri Recipe Card

Beetroot Matar ki Puri

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Beetroot Matar ki Puri checkout Beetroot Parantha. You can also find more Breads recipes like Pudina Parantha, Meethi Puri, Aloo Puri, Fresh Mini Pita.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Beetroot Matar ki Puri Recipe

  • Beetroot boiled, peeled and puréed 2 medium

  • Green Peas blanched 1/2 cup

  • Whole wheat flour (atta) 3 cups

  • Red chilli powder 1 1/2 teaspoons

  • Salt to taste

  • Onion 1 medium

  • Garam masala powder 1/2 teaspoon

  • Carom seeds (ajwain) 1/4 teaspoon

  • Chaat masala 1 tsp + for sprinkling

  • Juice of ½ lemon


Step 1

Mix together wheat flour, puréed beetroots, 1 tsp red chilli powder and salt in a bowl. Add enough water and knead into a hard dough.

Step 2

To make the filling, coarsely grind green peas. Finely chop onion and transfer into a bowl. Add peas, remaining red chilli powder, garam masala powder, carom seeds, 1 tsp chaat masala and lemon juice and mix well. Let the mixture cool.

Step 3

Heat sufficient oil in a kadai.

Step 4

Apply little oil to the dough and divide into equal portions and shape them into balls.

Step 5

Roll out each ball into a small puri. Place a little stuffing in the centre of each puri, bring in the edges together and seal. Roll into a ball and flatten slightly and further roll into puris.

Step 6

Deep fry the puris in hot oil till evenly golden. Drain on absorbent paper.

Step 7

Transfer onto a serving plate, sprinkle little chaat masala and serve hot.