Matar Paratha Recipe || Green Peas Paratha || How to Make Matar Paratha with step-by-step photos and video
Matar Paratha or Green Peas Paratha is a crispy, delicious stuffed with spiced mashed flatbread, this matar paratha can be the best choice for breakfast and lunch. but should be avoided during dinner to prevent gas trouble.
Green Peas paratha mainly belongs to Indian cuisine while in Pakistan haven’t seen this stuffed paratha at home. however, a variety of foods are adopted from neighborhood countries especially china, India than 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 preparing posts on green pea paratha. there are many variations of making matar paratha. here I am sharing a simple and family recipe. this is the simplest version of matar ka paratha made with a few basic spices, 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 will bring taste and flavor to your recipe more than frozen peas.
Here you would be thinking why am I using frozen while giving advice on fresh peas? I tell you the actual thing is that these peas that I used in the recipe were bought two days before as I went off the market so I bought and then peeled them. so you can say it is fresh enough 😊 and if you haven’t any option then make it with frozen peas. this stuffed paratha tastes very good and am making sure everyone loves it
I used fine flour in a matar paratha to make it more crispy and delicious but you can skip fine flour and use wheat flour if you like and you have a digestion issue
I would recommend using ghee in matar paratha which will make too delicious paratha but here I used oil because am on a diet so avoid ghee and use olive oil. if you don’t have health issues use ghee in making matar ka paratha
To Make Puffy green peas paratha, knead the dough medium soft and firm. if you knead the dough too soft matar paratha will tear and matar stuffing 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 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 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 medium-high flame once bubbles 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 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, water
For peas 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, cumin seeds
Other
ingredients:
- Oil/ghee for frying
How to make Matar
Paratha?
Preparing Matar Paratha: peel the green peas chopped
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 it.put 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 onion and sauté them 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 more now 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 portion into equal sizes. 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 in 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
high flame then put the rolled paratha on it. cook the paratha on medium-high flame
once bubbles 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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