Aloo Matar Paratha Recipe: Delicious Indian Stuffed Flatbread
25 minutes
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About Aloo Matar Paratha Recipe: Delicious Indian Stuffed Flatbread
Start your day with the irresistible aroma of Aloo Matar Paratha, a beloved Indian flatbread bursting with flavor. This recipe expertly blends fluffy whole wheat dough with a savory filling of spiced potatoes and green peas, creating a comforting and satisfying breakfast (or any-time snack!).Each bite of this golden-brown paratha offers a delightful mix of earthy potatoes, sweet peas, and fragrant coriander. Perfectly spiced and incredibly easy to make, it's a wholesome and filling meal your family will adore. Serve hot with a pat of butter, a dollop of yogurt, or your favorite chutney for a truly authentic experience. This Aloo Matar Paratha recipe is more than just food; it's a taste of home, a celebration of simple ingredients elevated to perfection.
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Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
For the Dough
- 2 cup Whole Wheat Flour whole
- 1 tsp Salt
- 3 tbsp Oil vegetable or ghee
- 3/4 - 1 cup Water as needed for dough consistency
For the Filling
- 3 Potatoes boiled and mashed, large
- 1 cup Peas boiled, green
- 1/2 cup Coriander also known as coriander
- 1/2 tsp Ginger Paste
- 2 Chilies finely chopped, green
- 1 tsp Coriander Powder also known as dhania
- 1/4 tsp Garam Masala
- 1/4 tsp Chili Powder red
- 1/2 tsp Pomegranate Seeds crushed, optional
- 1-2 tsp Salt to taste
- 2 tbsp Oil for cooking the filling and parathas
Instructions
Prepare the Dough
- Combine whole wheat flour and salt in a bowl. Add oil and gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes, cover, and let it rest for at least 20 minutes.
Make the Filling
- Heat oil in a pan. Sauté green chilies and ginger paste for a minute. Add coriander powder and cook for another 30 seconds.
- Add boiled green peas and cook until slightly dry. Stir in mashed potatoes, garam masala, red chili powder, pomegranate seeds (if using), and salt. Mix well and cook for 2-3 minutes. Remove from heat and stir in chopped cilantro.
Assemble and Cook the Paratha
- Lightly grease your hands with oil. Pinch small portions of dough and roll into smooth balls. Roll each ball into a 4-inch circle. Place a spoonful of filling in the center.
- Bring the edges of the dough together, pleating to seal the filling completely. Gently flatten the stuffed dough ball and roll it into a slightly thicker paratha (about 1/8 inch thick).
Cook the Paratha
- Heat a lightly oiled griddle or tawa over medium heat. Place the paratha on the hot griddle and cook for 2-3 minutes per side, pressing gently with a spatula to ensure even cooking and slightly browning. Brush with oil as you cook to get a crispy texture.
Serve
- Serve hot with butter, yogurt, chutney, or pickle.
Recipe Notes
Expert Tips for Perfect Aloo Matar Paratha
- For extra fluffy parathas, let the dough rest for at least 30 minutes. This allows the gluten to relax, resulting in a softer texture.
- Don't overfill the parathas; too much filling can make them difficult to seal and cook evenly.
- If the dough becomes too sticky while rolling, add a little more flour. If it's too dry, add a teaspoon of water at a time.
- For a richer flavor, use ghee (clarified butter) instead of vegetable oil.
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Recipe Nutrition
Calories: 340kcalCarbohydrates: 52gProtein: 7gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 285mgFiber: 2g
Binny Kalra
Articles: 10
4 Comments
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This is a fantastic recipe! Thanks for sharing.
Great recipe! I’m eager to try it.
Yummyy
I’m thrilled to try this recipe!