Name: Matar Paratha
Prep time: 15 min
Cook time: 25 min
Ingredients: 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; 2 ½ cup Whole Wheat Flour (plus extra, for rolling); 1 cup Water

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Recipes

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

Cook Time 25

Served AsBreakfast, Brunch, Lunch

CuisineBihari, Breakfast, Homestyle Cooking, Indian, North Indian, Soul Food

Recipe Taste Savoury, Spicy, Tangy

Servings (2 paratha each)

Ingredients

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.

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.

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