5 from 1 vote
MatarPeas Chaat with Homemade Fenugreek Masala Puri
Prep Time
40 mins
Cook Time
45 mins
Total Time
1 hr 25 mins

This is a more flavourful version of Puris using multigrain flour & fenugreek leaves. You can keep these in airtight container for a long time. (Not adding Peas soaking time in prepration timing of Recipe)

Course: Chaat, light meal, Snack
Cuisine: Homemade, Indian chaat, Indian Snack, street food
Keyword: Fenugreek Puri, Homemade chaat, Homemade puri, Masala puri, Matar chaat, Snacks, street food, Vatana, Vatana chaat
Servings: 3 People
Author: Nisha Sharma
Ingrediants for Matar Chaat Prepration
  • 1.5 Cup Dry White Peas
  • 1 Cup Chopped Onion
  • 1 Cup Chopped Tomato
  • 1 Tsp Grated Ginger
  • 2 Chopped Green Chili
  • 1/4 Cup Tamarind Chutney
  • 1/2 Tsp Red Chilli Powder
  • 1/2 Tsp Rock Salt
  • 1 Tsp Roasted Cumin Seeds Powder
  • 1/2 Tsp Fennel Seeds
  • 1 Bayleaf
  • 1/2 Tsp Cumin seeds
  • 1 Tsp Lemon Juice
  • 1/4 Cup Chopped Coriander
  • 1 Tsp Oil (For Masala)
  • 1/2 Cup Roasted Salty Peanuts
  • 1/4 Cup Crushed Amla & Beetroot (Optional)
  • 1 Cup Zero Sev/Namkeen and Boondi (For Serving)
  • 2 Boiled Potatos (for Serving)
Ingrediants for Fenugreek Masala Puri Prepration
  • 1 Cup All Purpose flour(Maida)
  • 1/2 Cup Multigrain Flour
  • 1/2 Cup Semolina (Rava/Suji)
  • 1 Tbsp Oats Flour (Optional)
  • 1 Tsp Flexseeds Powder (Optional)
  • 1 Tsp Rock Salt
  • 1 Tsp Carom Seeds (Optional)
  • 1/2 Tsp Red Chilli Powder
  • 1/4 Tsp Turmeric Powder
  • 1 Tsp Chopped Green Chilli
  • 1 Cup Chopped Fenugreek Leaves
  • 1/2 Tsp Baking Soda
  • 2 Tsp Dry Kasuri Methi (Fenugreek leaves)
  • 1/2 Tsp Chilli Flakes
  • 1 Tsp Dill Leaves
  • Oil (For dough and frying)
  • Water (As per need for dough)
  1. Wash the white peas properly & soak them in enough water for 4-5 hours or overnight.

  2. Drain the water and add the peas in fresh water and pressure cook on high heat for 3-4 whistle .

  3. Once done release the pressure naturally, remove the lid and check peas are cooked properly or not. If not then pressure cook for more whistle. (Please mash peas little, it gives a good consistency and texture to the chaat)

  4. Now you can add other ingrediants either directly (Make sure your peas neither dry now wet) or you can cook few Ingredients for masala and add remaining separately too. The second method will make your Matar chaat more flavourful and you can eat your Matar masala with any flat bread too.

  5. Heat 2 Tsp oil in a pan, Add cumin seeds. Once crackle, add bayleaf, chopped onion. Let onion cook & once it becomes translucent then add ginger chilli paste and chopped tomato. Please cook properly so, gravy/masala becomes almost like a paste or you can blend if you want.

  6. Add all spices, tamarind water and boiled matar/peas.

  7. Add Garam Masala in last to give it little more flavour.

Instructions for "Fenugreek Masala Puri" Prepration
  1. Combine all the ingrediants mentioned in "Fenugreek Masala Puri" section. Prepare a semi-stuff dough.

  2. Cover the Dough and let it rest for 15 minutes.

  3. After 15 minutes, Knead again and divide into equal bowls.

  4. Roll it evenly in big size. Use cookie cutter to cut equal round puris. If you don't have cookie cutter then roll small round puris.

  5. Heat the oil place puri in oil. Press it slightly with the help of perforated spoon till puris puffs up. Do it with all puris.

  6. Drain the extra oil and place on an absorbent paper. You can store these puris in an airtight container once they cool down and use later on as well.

  7. Now Add Puris, cursh few puris and you can keep whole too. Add Pea's curry , Squeeze some lemon juice. Add Roasted or baked spicy Boiled potato slices. You can boil and roast in spices or bake) Garnish with chopped coriander leaves, onion, tomato , Namkeen, Peanuts or any way you like (I've added curshed Amla & Beetroot as well. Serve warm. 

Recipe Notes