Matar potli (deep-fried pastry pouches stuffed with spicy peas)

Prep 0 h : 30 m
Cook 0 h : 15 m


  • 2 tbsp oil, plus extra for deep-frying

    1 small onion, finely chopped

    50g frozen green peas, thawed and slightly crushed

    A pinch of finely chopped green chillies

    A pinch of finely chopped ginger

    1 tsp red chilli powder

    pinch amchur (dry mango) powder

    1/2 tsp garam masala powder

    100g maida (refined flour)

    pinch salt

    1 tbsp ghee (clarified butter)


  • To prepare stuffing, heat 2 tbsp oil in a pan. Add onion and sauté over high heat until translucent. Add crushed peas, green chillies, ginger and salt. Mix and cook over low heat for 3-4 minutes. Add red chilli, amchur and garam masala powders, mix well and leave to cool.

    Meanwhile, sieve maida and salt together. Add ghee and enough water to make a stiff dough.

    Divide dough into 12 portions and roll each into a ball. Flatten balls between your palms then roll out into 3mm-thick discs. Dampen one side of discs with no more than a couple of drops of water and place portions of stuffing in centre. Pleat and bring edges together over stuffing, twisting slightly to seal.

    Heat oil for deep-frying over a medium heat. Carefully drop potlis into oil and deep-fry until golden brown and cooked through. Remove, drain on kitchen paper and serve hot with spicy green chutney and tomato ketchup.