Easy Matar Paratha (Green Pea Flatbread): A Flavorful and Healthy Indian Breakfast
15 minutes
1052 reads
About Easy Matar Paratha (Green Pea Flatbread): A Flavorful and Healthy Indian Breakfast
Savor the vibrant flavors of India with these incredibly simple and satisfying Matar Parathas. Imagine biting into a warm, fluffy flatbread bursting with fresh green peas, fragrant spices, and a gentle touch of chili.This quick and easy recipe skips the fuss of traditional stuffed parathas, blending the flavorful pea mixture directly into the dough. Perfect for busy mornings or a comforting weeknight dinner, they offer a healthy and delicious start or end to your day.From the first enticing aroma to the last satisfying bite, these Matar Parathas are destined to become a beloved family favorite.
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Recipe Time & More
Prep10 minutes
Cook5 minutes
Total15 minutes
Ingredients
Dough
- 2 cup Whole Wheat Flour atta, whole
- 1 1/2 tsp Salt
- 1 tsp Oil
Pea Mixture
- 1 cup Peas fresh or frozen, green
- 1/2 cup Cilantro Leaves dhania, packed
- 2 clove Garlic
- 1 Chili green, or more, to taste
- 1/2 tsp Cumin Seeds
- 1/2 tsp Mango Powder amchur, dry
For Cooking
- Ghee for cooking, or oil
Instructions
- In a food processor or grinder, combine the green peas, cilantro, garlic, and green chili. Pulse until a coarse paste forms. Avoid over-processing, as some texture is desirable.
- In a large bowl, combine the whole wheat flour and salt. Add the pea mixture and oil. Gradually add water, mixing until a soft, pliable dough forms. Knead for 5-7 minutes until smooth and elastic. This develops the gluten and results in softer parathas.
- Cover the dough with a damp cloth and let it rest for at least 15 minutes. This allows the gluten to relax, making the dough easier to roll.
- Divide the dough into equal-sized balls. On a lightly floured surface, roll each ball into a thin circle, about 6-7 inches in diameter.
- Heat a flat griddle or tawa over medium heat. Place a rolled paratha on the hot tawa. Cook for about 30 seconds per side, or until small bubbles start to appear.
- Spread a small amount of ghee on the surface of the paratha and flip it over. Cook the other side until light brown spots appear. Applying ghee adds flavor and helps the paratha cook evenly.
- Serve the hot matar parathas with yogurt, pickle, or your favorite chutney.
Recipe Notes
Good To Know
- To enhance the flavor and texture, lightly roast the cumin seeds before grinding them into the dough; this will add a subtle smokiness to the parathas.
- If you prefer extra softness, add a tablespoon of yogurt to the dough while kneading—the lactic acid helps keep the parathas moist for longer, especially if packing for lunchboxes.
- Try adding a tablespoon of grated paneer or crumbled tofu to the green peas mixture for added protein and a creamy texture without overpowering the classic flavors.
- For a gluten-free version, substitute the wheat flour with a combination of millet (bajra) and sorghum (jowar) flours; just add a bit of boiled potato for binding if the dough feels crumbly.
Expert Tips
- For perfectly round parathas, use a cookie cutter or a small bowl to cut out even circles from the rolled-out dough.
- Don't overcrowd the pan when cooking the parathas; this will ensure even cooking and a crispy texture.
- Serve hot with a dollop of yogurt or your favorite chutney for a complete and satisfying meal.
Storage Instructions
- Store leftover parathas in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat on a griddle or in a dry skillet until warmed through.
Recipe Video
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Recipe Nutrition
Calories: 168kcalCarbohydrates: 10gProtein: 1gFat: 14gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 855mg
Richa Gupta
Articles: 214
5 Comments
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This looks so good! Appreciate the share.
This looks so good! Appreciate the share.
I’m thrilled to try this recipe!
Absolutely mouthwatering! Great share.
What a great recipe! Thanks for sharing.