There is a specific kind of hunger that hits in December. The 5pm kind, when the sky is already turning orange, a blanket is calling your name, and chai alone will not be enough. You need something hot and crunchy. Something that makes a sound when you bite into it. These crispy matar nuggets are exactly that answer. Golden on the outside, soft and herby on the inside, with a creamy peri peri dip that you will want to put on everything.
Matar nuggets as a concept are beautifully Indian fusion, sitting at the crossroads of our love for green peas and our equally passionate love for a good snack. Green peas have been a winter staple in Indian kitchens forever. In Gujarat, we add matar to everything from pulao to kachori the moment the first fresh peas arrive in the market. This recipe takes that same winter ingredient and turns it into something completely new. The base is sooji (semolina), which gives these nuggets their structure and a slightly chewy bite, making them feel hearty without being heavy.
What makes this version special is the technique of cooking the sooji directly in spiced, aromatic water. You are not making a batter or a filling. You are making a proper dough, loaded with flavour from the inside out. That means every single nugget tastes incredible even before the dip touches it. Pull out your kadhai, this one comes together in under 35 minutes and you will be glad you did.
Why You'll Love This
Fresh or Frozen Peas
This recipe works beautifully with whatever peas you have in your kitchen right now. Frozen matar goes straight from freezer to mixer jar with zero prep, saving you at least 15 minutes of shelling time on a busy weeknight.
Sooji Dough Base
Using semolina instead of maida means these nuggets hold their shape perfectly during frying without turning greasy or dense. The sooji absorbs all the spiced water and creates a dough that is firm enough to shape but tender enough to eat.
Built-in Spice Flavour
The seasoning is cooked directly into the dough, not just sprinkled on top. Every bite carries chilli, sesame, and herbs all the way through, so even plain nuggets taste like a fully loaded snack from the very first bite.
Khushi's Pro Tip
I learned this from ruining one whole batch. Let the dough cool completely before shaping. I mean completely. If you shape while the sooji dough is even slightly warm, the nuggets will crack at the edges during frying and fall apart in the oil. Cool dough holds together. Warm dough does not. Be patient here and your nuggets will be perfect.
Star Cast
Key Ingredients
Green Peas (Matar)
The star of this recipe. Peas are coarsely crushed, not blended smooth, because those small chunks of matar inside the nugget give you texture, freshness, and colour in every bite. If you blend them too fine, the nuggets lose their identity and become just a plain sooji log. Fresh winter peas are ideal, but frozen peas work just as well and need no thawing.
Sooji
Semolina is the structural backbone of this entire recipe. It absorbs the hot spiced water and cooks into a firm, shapeable dough with a slightly grainy texture that becomes wonderfully crispy when fried. Do not substitute with maida or besan here. Only sooji gives you that specific chew-inside, crunch-outside result that makes these nuggets addictive.
Corn Flour
This two-tablespoon coating is the difference between a nugget that stays crispy and one that turns soft and oily within minutes of frying. Corn flour creates a dry, sealing layer on the outside of the shaped nugget that prevents oil from soaking in during frying. Do not skip this step and do not substitute with plain flour, which will absorb oil instead of repelling it.
Peri Peri Masala
Used twice in this recipe, once as a hot finish on the fried nuggets and again in the dip, peri peri masala gives this snack its modern, street-food edge. The smokiness and heat it brings is different from plain chilli powder. If you do not have it, a mix of smoked paprika, garlic powder, and a pinch of cayenne comes close.
Cook Along
Ingredients
The Green Matar Base
- 1 cupGreen Peas (Matar)(fresh or frozen, no need to thaw)
- 1 tspGreen Chilli and Ginger Paste
The Aromatic Sooji Dough
- 1 cupSooji(fine or medium semolina)
- 2 cupsWater
- 2 tbspOil(plus more for frying)
- 1 tspChilli Flakes
- 1 tspOregano(or mixed herbs)
- 1 tspSesame Seeds (Til)
- 1 tspSalt
The Crunch Coat
- 2 tbspCorn Flour(dry, for rolling)
- 1 tspPeri Peri Masala(for sprinkling immediately after frying)
The Peri Peri Dip
- 2 tbspMayonnaise
- 1 tbspTomato Ketchup
- 1 tspPeri Peri Masala
- 1 tspChilli Flakes
Instructions
Tap a step number to mark it done as you cook.
The Green Crush — Building Your Matar Foundation
- Add 1 cup green peas and 1 tsp green chilli-ginger paste into a mixer jar with just a tiny splash of water, about 1 tablespoon.
- Pulse the mixer 3 to 4 times in short bursts. You are looking for a coarse, chunky crush, not a smooth paste. Small visible chunks of pea in the mix are exactly what you want. This texture is what gives every nugget its bite.
The Aromatic Base — Tempering and Building Flavour
- Heat 2 tbsp oil in a kadhai or heavy-bottomed pan on medium flame until it shimmers, about 90 seconds.
- Add 1 tsp sesame seeds, 1 tsp chilli flakes, and 1 tsp oregano directly into the hot oil. Let them sizzle for about 10 seconds. You will hear a gentle crackle and the oil will turn fragrant immediately.
- Add the crushed matar paste into this tempered oil. Sauté on medium heat for 1 full minute, stirring constantly, until the raw smell of the peas disappears and the mixture looks slightly drier.
- Pour in 2 cups of water and add 1 tsp salt. Stir everything together and bring the whole thing to a rolling boil on high heat. You will see big bubbles breaking at the surface.
The Dough — Where Sooji Does Its Magic
- Lower the flame to the minimum. Slowly pour in 1 cup sooji in a thin, steady stream while stirring the boiling water continuously with your other hand. Never stop stirring at this stage.
- Keep stirring vigorously for about 2 to 3 minutes as the sooji absorbs all the water. You will see the mixture thicken rapidly and start pulling away from the sides of the pan.
- Once the mixture comes together as a single soft dough ball and no longer sticks to the pan, switch off the gas. This is the right consistency.
- Transfer the dough to a plate and let it cool completely. Do not rush this. The dough must be at room temperature before you shape it, otherwise the nuggets will crack and break in the oil.
Shape and Coat — The Nugget Assembly
- Grease your palms lightly with a drop of oil. Take a portion of the cooled dough and roll it into a smooth log or cylinder shape between your hands.
- Cut the log into bite-sized pieces, roughly 3 to 4 cm each. You can shape these into cylinders, squares, or small rounds, whatever makes you happy. Just keep them roughly equal in size so they fry evenly.
- Spread 2 tbsp dry corn flour on a small plate. Roll each nugget gently in the corn flour and shake off the excess. You want a light, even dusting on the outside, not a thick coat. This is the layer that gives you the crunch and keeps the oil out.
The Golden Fry — Patience Rewarded
- Heat oil for deep frying in a deep pan on medium flame. To check if the oil is ready, drop a tiny crumb of dough into the oil. If it rises to the surface immediately and sizzles steadily, the oil is at the right temperature. Too slow and your nuggets will absorb oil. Too fast and they will brown before warming through.
- Gently slide the coated nuggets into the oil in small batches. Do not overcrowd the pan. Fry on medium flame throughout.
- Here is the critical part: do not touch the nuggets for the first full minute after they go in. Let them firm up on their own. If you poke or move them too early, they will break apart.
- Once they look set and firm, flip them gently. Continue frying for another 3 to 4 minutes, turning occasionally, until they are crispy and golden brown all over. Remove onto a plate lined with tissue paper to absorb any excess oil.
The Masala Finish and the Dip — The Final Glory
- While the nuggets are still hot, sprinkle 1 tsp peri peri masala over them immediately. The residual heat helps the masala stick to the surface rather than falling off.
- For the dip, combine 2 tbsp mayonnaise, 1 tbsp tomato ketchup, 1 tsp peri peri masala, and 1 tsp chilli flakes in a small bowl. Whisk together until smooth and creamy.
- Serve the hot, crunchy matar nuggets right away alongside the dip. These are at their best within 10 minutes of frying, when the outside is still shatteringly crisp.
Pairs Perfectly With
Storage & Make-Ahead
Fried nuggets stay crispy for about 2 hours at room temperature. Refrigerate leftovers in an airtight container for up to 2 days and reheat in an air fryer or oven at 180°C for 6 to 8 minutes to bring the crunch back. The uncooked shaped and coated nuggets can be frozen in a single layer for up to 1 month and fried directly from frozen on medium heat.
Try These Too
Cheesy Matar Nuggets
After the dough cools, flatten a small portion in your palm, place a small cube of processed cheese or mozzarella in the centre, and seal the dough around it before shaping and coating. The cheese melts during frying and creates a gooey pull inside every nugget, which kids absolutely lose their minds over.
Air Fryer Method
Arrange the corn-flour-coated nuggets in a single layer in your air fryer basket, spray lightly with oil, and air fry at 200°C for 12 to 14 minutes, flipping halfway through. They come out beautifully golden with a slightly lighter crunch than the deep-fried version and roughly 40 percent less oil.
Baked Oven Version
Line a baking tray with parchment paper, place the coated nuggets on it with a little space between each, and brush generously with oil. Bake at 220°C in a preheated oven for 20 to 22 minutes, flipping once at the 12-minute mark, until golden and firm on the outside.
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Shop the Recipe
Peri Peri Masala Shaker
This is the secret ingredient that makes these nuggets addictive for kids.
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Food Chopper
To get the perfect coarse crush of peas without turning them into paste.
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Kadhai for Frying
A heavy bottom kadhai maintains oil temperature so nuggets don't get soggy.
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