Matar Paratha Recipe || Green Peas Paratha || How to Make Matar Paratha with step-by-step photos and video
Matar Paratha, also known as Green Peas Paratha, is a crispy, delicious flatbread stuffed with spiced mashed green peas. This matar paratha can be the best choice for breakfast and lunch. But it should be avoided during dinner to prevent gas trouble.
Green Peas Paratha mainly belongs to Indian cuisine, while in Pakistan, I haven’t seen this stuffed paratha at home. However, a variety of foods are adopted from neighboring countries, especially China, India than from other countries in Asia.
I am also a big fan of Indian snacks and meals.like PAV BHAJI,VADA PAV,BAIGAN BHARTA,MATAR MASALA
GOBI VADA PAV KEEMA, whatever names above are mentioned have been posted on my blog already, whereas some remain to cook like dosa masala, idli, Etc
For now, I am preparing posts on green pea paratha. There are many variations of making matar paratha. Here I am sharing a simple family recipe. This is the simplest version of matar ka paratha made with a few basic spices.
A pile of spices can’t give you the surety of making delicious food, while simple and fewer ingredients make your food delicious and light. More spices, oil, and ghee mean acidity, gastric problems, and heaviness.
Recipe Notes:
Using fresh peas in a green peas paratha enhances the taste and flavor of the recipe more than frozen peas. You might wonder why I'm discussing frozen peas while recommending fresh ones. The truth is, the peas I used in my recipe were purchased just two days ago during my trip to the market. After buying them, I peeled them, so you could say they are fresh enough! 😊 If you only have frozen peas available, feel free to use those.
This stuffed paratha is delicious, and I'm confident that everyone will love it. I used all-purpose flour to make the matar paratha extra crispy and tasty, but if you prefer or have digestive concerns, you can opt for whole wheat flour instead.
I recommend using ghee for making the matar paratha, as it adds incredible flavor. However, I used olive oil this time because I'm on a diet. If you don't have any health restrictions, definitely consider using ghee for an even more delicious paratha!
To Make Puffy green peas paratha, knead the dough medium soft and firm. If you knead the dough too soft, the matar paratha will tear, and the matar stuffing will come out. And if you knead the dough too hard, it will be hard to roll out and will make hard paratha.
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How to make Matar Paratha?
Peel the green peas, chopped green chilies, and ginger.
Combine the flour, oil, and salt, mix, and start kneading the dough by adding water little by little to a medium-soft dough.
Cover and keep aside.
Then add salt and red chili powder, then mix them well. Cover it and allow to cook in steam (don’t add water)
Remove the cover and add lemon juice, then mix well and cover it. Give it another 2-3 minutes, more now that the stuffing is ready. Leave it aside for a bit to cool down.
Grind the pea masala to a fine paste because coarsely ground peas may tear the paratha while rolling.
Dust over the rolling board or working surface, then carefully begin to roll around 5-6 inches in a round shape. Rolled paratha should be ½ inch thick; don’t roll thin, otherwise, it becomes hard and won’t be puffy.
Preheat the tawa/griddle on high flame, then put the rolled paratha on it. Cook the paratha on a medium-high flame once bubbles form on the roti. Flip it and drizzle the oil/ghee over the paratha (butter also can be used)
Spread the oil with the help of a spatula and keep rotating and flipping the paratha over the tawa to cook evenly until nicely golden brown in color and puffy.
Once golden, take it off the tawa and transfer it onto the serving plate
Serve hot matar paratha with MASALA CHAI or DOODH PATTI.
Ingredients:
- 400g, fine flour
- 1 tsp oil
- 1/2 tsp salt
- 1/2 cup, after
For peathe s mixture:
- 200g, green peas Matar
- 2 tbsp oil
- 1 tsp red chili powder
- Salt to taste
- 1 tbsp, chopped ginger
- 1 tbsp, chopped green chilies
- 1 tsp, umin seeds
Other
ingredients:
- Oil/ghee for frying
How to make Matar
Paratha?
Preparing Matar Paratha: peel the green peas, chop the green chilies, and ginger
Kneading Dough: combine the flour, oil, and
salt, mix, and start kneading the dough by adding water little by little to a
medium-soft dough. cover and keep aside
Preparing Peas Stuffing: Take a pan, add 1 tbsp olive
oil, and heat itPutt cumin seeds and let them crackle for a minute, then add
chopped ginger and green chilies. Saute it for a minute. Once the aroma arises, add the onion and sauté it with spices for 2 minutes or until the onion gets soft
Add frozen/fresh green peas and
keep stirring on low-medium flame. Then add salt and red chili powder, then
mix them well. cover it and allow to cook in steam (don’t add water)
Remove the cover and add lemon
juice, then mix well and cover it. Give it another 2-3 minutes now that the stuffing
is ready. leave it aside for a bit to cool down
Grind Peas Masala: grind the peas masala to a
fine paste because coarsely ground peas may tear the paratha while rolling
Filling Paratha: knead the dough again for a
minute and divide the dough into equal portions. Flatten each portion
between the palm and shape it into a bowl, then place 1-2 tbsp stuffing in it.
Gather it for all sides and seal it firmly in the center,
Gently press the stuffed dough
ball and keep it aside. work on all dough portions as before
Rolling the Paratha: dust over the rolling board or
working surface, then carefully begin to roll around 5-6 inches into a round shape. The rolled
paratha should be ½ inch thick; don’t roll thin, otherwise, it becomes hard and won’t be puffy
Frying Paratha: Preheat the tawa/griddle on a high flame, then put the rolled paratha on it. Cook the paratha on a medium-high flame
once bubbles form on the roti. flip it and drizzle the oil/ghee over the
paratha (butter also can be used)
Spread the oil with the help of a spatula and keep rotating and flipping the paratha over the tawa to cook evenly until it has a nice golden brown color and is puffy. Once golden, take it off the tawa and transfer it onto the serving plate
Serving tips: serve hot matar paratha with MASALA
CHAI
or DOODH
PATTI
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