Aloo Matar Paratha
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About Aloo Matar Paratha
Start your day on a delicious note with Aloo Matar Paratha—a beloved Indian breakfast classic that beautifully blends the hearty flavors of potatoes and green peas. Wrapped in a soft, whole wheat dough and pan-cooked to golden perfection, each bite offers a comforting combination of earthy potatoes, sweet peas, and fragrant coriander.
Perfectly spiced and easy to make, these stuffed parathas are not only filling but also packed with wholesome goodness. Serve them hot with a dollop of butter, tangy pickle, or cooling yogurt for a satisfying morning meal the whole family will love. Aloo Matar Paratha is more than just breakfast—it's a celebration of simple, home-cooked flavors that never fail to delight!
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Recipe Time & More
Ingredients
- 2 cup Wheat Flour (whole)
- 1 cup Green Peas (boilef)
- 3 Potato (boiled, large sized)
- 3 tbsp Oil
- 3 cup Coriander (Dhania, chopped)
- 1/2 tsp Ginger Paste
- 2 Green Chilli (chopped)
- 1 tsp Coriander (Dhania)
- 1/4 tsp Garam Masala
- 1/4 tsp Red Chili Powder
- 1/2 tsp Pomegranate Seeds (crushed)
- 1/2 tsp Salt (or as per taste)
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Instructions
- Take wheat flour in mixing bowl add salt, oil mix it. Add water in small portion and knead soft dough. Cover and keep the dough aside for 20 minutes.
- For stuffing heat a pan add oil to heat up. Add finely chopped green chillies, ginger paste, coriander powder, reduce the flame and saute the spices.
- Add green peas to the spices, keep the flame medium. Roast until it dries up, crumble and add boiled potatoes too. Add salt, garam masala, red chilly powder, anardana, mix it well. Roast all the stuffing well. Turn off the flame.
- Add green coriander to the filling and mix it well.
- Grease hands with oil, squash the dough for 2 minutes, break limbs from the dough, make dough ball.
- Coat dough ball in dry flour, roll it out 3 to 4 inches in diameter, then keep the stuffing over it. Makevpleats, close the stuffing. Press with hands to spread stuffing evenly. Cost it in dry flour, lightly ro out thick paratha.
- Heat tawa. Put the paratha to roast. Roll out the paratha likewise. Flip and roast paratha until the other side is brown.
- Grease paratha with oil. Press and roast the paratha well, till brown spots appear on both sides.
- Keep the paratha over the plate .
- Tip _. Serve paratha with curd, butter, chutney, pickle or any favourite gravy sabzi.
Recipe Notes
Tip Serve paratha with curd, butter, chutney, pickle or favourite gravy sabzi.
Additional Tips
- For a crispier paratha, use a mixture of ghee and oil when pan-cooking; start with oil for the first side and brush with ghee before flipping for added flavor and texture.
- If you prefer a chunkier filling, lightly mash the peas instead of blending them completely; this adds a pleasant bite and prevents the filling from becoming too pasty.
- To prevent the filling from breaking through the dough, let the potato-pea mixture cool completely before stuffing and avoid overfilling each paratha.
- For an extra boost of flavor, add a pinch of amchur (dry mango powder) or a squeeze of lemon juice to the filling just before assembling, enhancing the paratha’s tanginess.
Tried this recipe?Mention @plattershare or tag #plattershare!
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Recipe Nutrition
Calories: 340kcal | Carbohydrates: 52g | Protein: 7g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2.7g | Monounsaturated Fat: 5.4g | Sodium: 285mg | Fiber: 2g
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Binny Kalra
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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!