Matar Paratha

Name: Matar Paratha
Prep time: 15 min
Cook time: 25 min
Ingredients: 2 tbsp Oil; ½ tsp cumin seed (Jeera); 1/8 tsp asafoetida (Hing); 100 gm Red Onions (finely chopped (¾ cup)); ¾ tsp Ginger Garlic Paste; 350 gm Green Peas ((2¼ cup) shelled weight); 1 tbsp Green Chillies (finely chopped ); 1 tsp Salt (adjust to taste); ½ to 1 tsp Red Chili Powder (adjust heat to taste); ½ tsp Garam Masala; 1 tsp Dry Mango Powder; 2 tbsp Gram flour (Besan); 2 to 3 tbsp Coriander (fresh, finely chopped / Dhaniya patta); ¾ to 1 tsp Fennel Seeds (Saunf, lightly roasted); 1/3 tsp Carom Seeds (Ajwain); 1 tsp Chaat Masala; 2 ½ cup Whole Wheat Flour (plus extra, for rolling); 1 cup Water

Taruna Deepak

Matar Paratha - Plattershare - Recipes, food stories and food lovers

Bihari Breakfast Homestyle Cooking Indian North Indian Soul Food

About Matar Paratha

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.

4.20 from 5 votes

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Recipe Time & More

Prep Time15 minutes mins

Cook Time25 minutes mins

Served AsBreakfast Brunch Lunch

Recipe TasteSavoury Spicy Tangy

Calories - 243 kcal

Servings - 7 (2 paratha each)

Ingredients

FOR FILLING

▢ 2 tbsp Oil
▢ ½ tsp cumin seed Jeera
▢ 1/8 tsp asafoetida Hing
▢ 100 gm Red Onions finely chopped (¾ cup)
▢ ¾ tsp Ginger Garlic Paste
▢ 350 gm Green Peas (2¼ cup) shelled weight
▢ 1 tbsp Green Chillies finely chopped
▢ 1 tsp Salt adjust to taste
▢ ½ to 1 tsp Red Chili Powder adjust heat to taste
▢ ½ tsp Garam Masala
▢ 1 tsp Dry Mango Powder
▢ 2 tbsp Gram flour Besan
▢ 2 to 3 tbsp Coriander fresh, finely chopped / Dhaniya patta
▢ ¾ to 1 tsp Fennel Seeds Saunf, lightly roasted
▢ 1/3 tsp Carom Seeds Ajwain
▢ 1 tsp Chaat Masala

FOR FLATBREAD

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

Instructions

TO PREP FILLING

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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.
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Add ginger garlic paste, sauté again for forty five seconds or till ginger garlic paste is no longer raw.
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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.
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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

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While the filling is cooling, prepare the dough by gradually adding water to the flour, in a mixing bowl.
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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

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Set the skillet to heat on medium flame. Meanwhile make equal sized dough balls (I could attain fourteen dough balls).
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Take one dough ball and using a rolling pin, roll the dough to approximately three to four inches diameter.
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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.
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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.
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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.
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Check the bottom side and once it gains a lot of brown specks, flip the paratha.
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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.
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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)
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Remove the flatbread from the skillet and serve hot with butter, green chutney, pickle of your choice, yogurt and/or chai. Enjoy!
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YIELDS - 13 to 14 paratha

Recipe 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:

Mint Lachcha Paratha
Moringa Leaves Paratha/Thepla
Amritsari Alloo Kulcha Without Yeast

Explore Recipes by Tags bread recipes breakfast recipes healthy recipes homestyle cooking recipes indian recipes lunch idea recipes tiffin box recipes winter recipes

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4.20 from 5 votes

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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!

3 Comments

Nikhil Thakur

July 12, 2021 / 6:56 pm Log in to Reply

This is so inspiring! Can’t wait to cook it.
Vikash Mittal

October 20, 2017 / 10:38 am Log in to Reply

Great recipe! I’m eager to try it.
megha thakur malhotra

January 18, 2015 / 3:28 pm Log in to Reply

I’m excited to make this at home!