Puri and Safed matar | How to make Puri and Safed matar

By Reena Andavarapu  |  14th Aug 2016  |  
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  • Puri and Safed matar, How to make Puri and Safed matar
Puri and Safed matarby Reena Andavarapu
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About Puri and Safed matar Recipe

A wonderful combination people often miss out on as all are familiar with the puri chole but not the dried safed vatana or matar.

The delicious and mouthwatering Puri and Safed matar is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Puri and Safed matar is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Puri and Safed matar. Reena Andavarapu shared Puri and Safed matar recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Puri and Safed matar. Try this delicious Puri and Safed matar recipe at home and surprise your family and friends. You can connect with the Reena Andavarapu of Puri and Safed matar by commenting on the page. In case you have any questions around the ingredients or cooking process. The Puri and Safed matar can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Puri and Safed matar with other users

Puri and Safed matar

Ingredients to make Puri and Safed matar

  • Safed matar - 2 cups
  • green chillies - 2
  • mustard seeds
  • ginger Garlic Paste - 1 tsp
  • red chilli powder - 1 tsp
  • turmeric - 1 tsp
  • Chole masala - 2 to 3 tsps
  • Tomatoe - 1
  • onions - 3
  • dhania jeera powder - 1 tsp
  • curry leaves - few strands
  • oil
  • salt to taste

How to make Puri and Safed matar

  1. Soak the safed matar in the night
  2. Wash and pressure cook for a whistle or 2
  3. Till Take a sauce pan
  4. Add 2 tablespoons of oil
  5. Add mustard seeds
  6. Add broken green chillies
  7. Now add chopped onions
  8. Stir fry for a while
  9. Add the ginger garlic paste
  10. Saute for a minute
  11. Add the chopped tomatoe
  12. Now add all the dry masalas
  13. Saute
  14. Cover and cook till soft
  15. Now add the matar along with the water when pressure cooked
  16. Mix, check the flavours
  17. Simmer for 5 to 10 minutes.

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