Matar paratha is a healthy variation of paratha. It is a healthy breakfast option and is packed with nutrition. This recipe is also perfect to be served in your kids lunch box. It can also be made as poori’s. Instead of wheat flour we can also use rice flour. You can also prepare this stuffing and store in fridge and use it whenever you are running out of time. In India during winter we get variety of fresh green vegetables. We also get lot of fresh green peas in the market. Matar paratha is a very tasty, healthy and filling breakfast.
Do try other Paratha recipes :
- Laccha Paratha
- Chana Dal Paratha
- Beetroot Paratha
- Gobhi Paratha
- Methi Paratha (Thepla)
- Aloo Paratha
- Moong Paratha
- Sattu Paratha
Preparation Time: 5mins ∏ Cooking Time: 15-20mins ∏ Servings: 3-4 parathas
Level: Intermediate ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
- 1 cup(250 gm) whole wheat flour
- 1/4 teaspoon Salt
- 2 teaspoon Oil
- Wheat flour for dusting
- Butter/oil for cooking the parathas
- 1 Cup (fresh/frozen) green peas
- 1/4 cup chopped fresh coriander leaves
- 2-3 green chillies finely chopped
- 1/2 teaspoon ginger garlic paste
- 1 pinch Asafoetida (Hing)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon coriander powder
- 1/4 teaspoon garam masala or Kitchen king masala
- 1/4 teaspoon turmeric (Haldi) powder
- 1 teaspoon amchur (dry mango) powder (optional)
- 1/4 teaspoon cumin powder (optional)
- 1/2 teaspoon red chilly powder
- Salt as per taste
- Butter/oil for greasing paratha
How to make Matar Paratha:
Step1: In a wide bowl, add 1 cup of wheat flour, salt, oil, needed water and prepare a soft, smooth dough. Grease your hands with a tsp of oil and knead the dough well. Cover and keep it aside for 10-15 minutes. Prepare the dough just as you prepare for chapati.
Step2: Turn on flame and heat a pan. Add 1 teaspoon oil and let it heat, now add cumin seed, saute it for 20 seconds then add asafoetida along with green chilly and ginger garlic paste.Saute ginger-garlic paste till the raw aroma goes away.
Step3: Now add fresh or frozen green peas and saute it well. Cover and cook it for 5-6 minutes on low-medium flame till it becomes soft.
Now lower the flame and add all dry masala, turmeric powder, coriander powder, garam masala, red chilly powder etc. along with salt as per taste. Mix everything well and saute it for around 2 minutes on low flame then add fresh coriander leaves. Turn off the flame, keep the mixture aside and let it cool.
Step4: In a blender/grinder add cooled green peas mixture and grind it into a course paste without using water. Stuffing is ready for rolling it in paratha.
Step5: Divide the dough into equal parts and make balls out of it.Divide the stuffing into equal lemon sized balls. Dust a little flour and roll out the dough into a small circle.Keep a teaspoon of stuffing in the centre, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
Step6: Dust a little four and roll out the flattened dough with the stuffing into a 6-7″ circle. Do not apply too much pressure as the stuffing might come out.
Heat a non-stick tava (griddle) and cook the paratha until golden brown spots appear then flip it over to the other side.Spread a little oil/butter on the other side also and cook both sides well until golden brown.
Step7: Remove from tawa after both the sides are cooked well. Serve with coriander chutney, curd or pickles. Enjoy yummy and delicious matar parathas.