Perfect Matar Puri: No Tears, Less Oil! Master the Easy Trick for Crispy Puffs

• Learn the easy trick to make perfect, non-tearing, and less oily pea puris, inspired by home chef Varsha Bhavsar.
• Key steps include finely grinding whole spices (fennel, coriander, carom, chilies, ginger, garlic, green coriander) without water.
• Create a smooth, fine pea paste with minimal water to ensure even mixing and uniform puffing.
• Add semolina and white sesame seeds for crunch and to keep puris crispy for longer, preventing them from flattening.
• Knead a stiff dough using only the pea paste's moisture, let it rest for 7 minutes, then fry in hot oil until golden and puffed.

Why It Matters: Master Varsha Bhavsar's recipe for perfect, crispy Matar Puris that stay puffed and absorb less oil.