Matar Paratha

5 from 2 votes

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Spiced green pea stuffed flatbread that is as delicious as it is healthy. Serve with butter, dahi / yogurt, green chutney, chai and pickle for an unforgettable winter brekkie.
Prep Time 15 minutes
Cook Time 25 minutes
Recipe Taste Savoury, Spicy, Tangy
Servings 7 (2 paratha each)
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Ingredients
  

FOR FILLING

  • 2 tbsp Oil
  • ½ teaspoon cumin seed Jeera
  • 1/8 teaspoon Asafetida Hing
  • 100 gm Red Onions finely chopped (¾ cup)
  • ¾ teaspoon Ginger Garlic Paste
  • 350 gm Green Peas (2¼ cup) shelled weight
  • 1 tbsp Green Chili finely chopped
  • 1 teaspoon Salt adjust to taste
  • ½ to 1 teaspoon Red Chili Powder adjust heat to taste
  • ½ teaspoon Garam Masala
  • 1 teaspoon Amchur Powder
  • 2 tbsp Chickpea Flour Besan
  • 2 to 3 tbsp Coriander fresh, finely chopped / Dhaniya patta
  • ¾ to 1 teaspoon Fennel Seeds Saunf, lightly roasted
  • 1/3 teaspoon Carom Seeds Ajwain
  • 1 teaspoon Chaat Masala

FOR FLATBREAD

  • 2 ½ cup Whole Wheat Flour plus extra, for rolling
  • 1 cup Water
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Instructions
 

TO PREP FILLING

  • Coarsely grind the green peas (without using any water). Take oil in a frying pan and once it is medium hot, add the cumin seeds. Allow it to crackle and then add asafoetida followed by onion. Sauté the contents for a minute on high heat.
  • Add ginger garlic paste, sauté again for forty five seconds or till ginger garlic paste is no longer raw.
  • Reduce heat and add salt, red chili powder, garam masala along with green peas. Sauté for two minutes. Add besan and amchur powder and sauté for four to five minutes.
  • Remove the pan from heat and allow the contents to cool down. Once the contents are cool, add coriander leaves, green chilies, fennels seeds and carom seeds. Sprinkle the chat masala powder. Mix everything well. Set aside. Once the filling will cool, it will not be sticky or clumpy.

TO PREP DOUGH FOR PARATHA

  • While the filling is cooling, prepare the dough by gradually adding water to the flour, in a mixing bowl.
  • Bring the flour together to form the dough, and knead it to attain medium-soft pliable dough. (You will have to adjust the amount of water since it will depend on the quality of the whole wheat flour) Set the dough aside for fifteen minutes to rest.

FOR MAKING PARATHA

  • Set the skillet to heat on medium flame. Meanwhile make equal sized dough balls (I could attain fourteen dough balls).
  • Take one dough ball and using a rolling pin, roll the dough to approximately three to four inches diameter.
  • Place one and a half tablespoon of the green pea filling in the centre of the rolled dough and bring the edges together and seal the dough.
  • Flatten the dough ball gently, using your hands. Dust it with wheat flour and begin to roll it to six inches diameter, using more flour if required.
  • Gently place the rolled flatbread over the hot skillet. Flip the flatbread once the top begins to change colour and the bottom has brown speckled marks.
  • Check the bottom side and once it gains a lot of brown specks, flip the paratha.
  • Apply a teaspoon of oil over the flipped side and flip the oiled side to fry. Fry and cook, while pressing and rotating the paratha with a cloth made into a ball or using the back of a large spoon.
  • This will help make it crisp and deeper in colour. Flip and oil the other side (it is optional and I never do this) and cook it the same way. Cook all parathas this way. (I fry them on medium high heat)
  • Remove the flatbread from the skillet and serve hot with butter, green chutney, pickle of your choice, yogurt and/or chai. Enjoy!
  • YIELDS - 13 to 14 paratha

Notes

  • Do not let the onions turn brown or even golden brown while frying them for the filling.
  • I lightly toast the fennel seeds and also the carom seeds before adding them to the filling. It helps bring out their flavour.
  • When you will taste the filling, it might seem high on spices but that is how it is meant to be. Once you add the filling, roll and cook the dough, it will taste just fine.
Also See:

Please appreciate the author by voting!

5 from 2 votes

Recipe Nutrition

Calories: 243 kcal | Carbohydrates: 42 g | Protein: 9 g | Fat: 6 g | Saturated Fat: 1 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 3 g | Trans Fat: 0.02 g | Sodium: 350 mg | Potassium: 326 mg | Fiber: 8 g | Sugar: 4 g | Vitamin A: 440 IU | Vitamin C: 21 mg | Calcium: 37 mg | Iron: 3 mg
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Taruna Deepak
Taruna Deepak

I believe in creating easy, simple yet flavourful and healthy recipes with some occasional indulgence. I call them the no-fuss recipes- making not much dent on time and mostly effortless which actually is my cooking motto. 

I abide by one advice that my Mom gave me while entrusting her culinary experiences to me, it is the love and passion with which one cooks the food that makes all the difference. So cook with passion and serve with love!

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