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Matar Paratha Recipe

Matar Paratha Recipe || Stuffed 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 is a great choice for breakfast and lunch. But it should be avoided during dinner to prevent gas trouble.

Green Peas Paratha is primarily a part of Indian cuisine, whereas 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.

My Latest Matar Paratha Video:

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.

If you have tried this Matar Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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How to make Matar Paratha?

Peel the green peas, chop the 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.

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. Sauté 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 a 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 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.

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

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.

Masala Paratha Recipe | Spicy Flatbread

Sana Rasheed Add Comment

Masala Paratha | Spicy Flatbread | How to Make Masala Paratha Recipe with step-by-step photos

Masala Paratha is a flavorful, flaky, layered flatbread. This paratha is a combination of fine flour, egg, milk and a mix of delicious seasoning. Masala Paratha is a great breakfast treat and also a great kids tiffin box, and a healthy option. Masala Paratha is a variation of plain paratha with some spices added to it. Spices are also called masala in Urdu/Hindi.

I just tried various variations, but Masala paratha is one such delicious variation. I have already shared some more variations in my previous post.

Masala paratha is spicy but not spicy or hot, though you can increase red chilli flakes and garam masala powder to increase the spiciness in the paratha. You can also serve masala paratha with tea, coffee omelette, along with any gravy curry or kebab and or any types of vegetable pickles.

But I prefer to serve Masala Paratha with chai is one of our favourite combinations, so let's go ahead and learn how to make this delicious paratha

Recipe tips:

You can make masala paratha with white wheat flour or all-purpose flour (maida)
If Fine flour isn’t available in your area, you can make it at home
1 cup, white wheat flour+1 cup, maida
Mix them together very well. Now, fine flour is ready to use for making paratha.

If you have tried this Masala Paratha, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

To prepare masala paratha, first, we will prepare the egg mixture for paratha. Combine the egg, milk, red chilli flakes, crushed black pepper, salt and garam masala. Whisk them very well until everything is incorporated.

Put fine flour into the large bowl along with salt and oil, mix them well with your fingers, and keep mixing by adding egg mixture till it turns into crumbles.

keep-mixing-flour-till-turns-to-crumble-foam

Start kneading the soft dough by adding water little by little, take your time to keep kneading until the dough is formed, around 10-12 minutes.s

start-kneading-dough-by-adding-water-little-by-little

Grease the dough surface with a bit of oil and put it in the bowl by covering a clean muslin/kitchen towel for about 15 minut.es

Divide an equal portion of the dough, and give it the shape of balls.

Take 1 dough ball in your hand and flatten it between your palms.

flatten-the-dough-ball-between-your-palm

Start rolling in a circular shape, approx 6-7 inches like a disc, now apply ghee over the entire paratha, sprinkle some flour over it, fold it into a half-moon.

rolling-the-roti-and-sprinkle-some-flour

Make slits with a sharp knife, and carefully open the roti. Here starts the tricky part: fold the roti like a rope till you reach the end

Now hold the two opposite ends and curve them in opposite directions like a rope. Gently start rolling the roti like a snai.l

Press the end gently in the middle, sprinkle some flour on the working surface, place just one dough ball, and gently roll it into a round of about 7-8 inches.

Warm the skillet on medium flame and add 1 tbsp ghee, place the paratha on it, and let the paratha cook on a medium-high flame.e

When one side is partially cooked about ¼, then flip the paratha,

Spread some oil/ghee on this partially cooked side, flip again when the second side is half cooked, and spread oil/ghee on this side too.

Flip a couple of times, till the paratha is evenly cooked, and cook the paratha till you see a golden blister or charred spots on top.

cook-the-paratha-till-you-see-golden-blister-on-top

Prepare all parathas this way.y

prepare-all-parathas-with-the-same-process

Serve masala paratha with tea, coffee omelette, along with any gravy curry or kababs and or any types of vegetable pickles

Chatpata Aloo Recipe | Spiced Potato

Sana Rasheed Add Comment

chatpata aloo recipe with step by step photos

Chatpate Aloo | Spiced Potato || How to Make Khate Aloo with step-by-step photos and video

Chatpata Aloo is simply a spicy evening snack. This right here is my Favourite way to cook potatoes, an easy, quick, spicy and really fun way to eat potatoes, as well as the best snack for especially potato lovers. At home, my mother used to cook with a few ingredients, but I did a few variations in this recipe. You must try it at home.

This relish recipe goes well with bread slices and hot tea. To prepare this recipe, first boil the potatoes a bit hard with the skin, then coat them with olive oil and seasoning in the wok or pan, separately prepare sweet and sour tamarind sauce to drizzle over spicy potatoes and garnish with fresh coriander leaves, then serve hot.t

Chatpata can also be served with loaf bread, burger buns

papdi, so let's begin

If you have tried this Chatpata Aloo Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil the potatoes with the skin. First, take a large capacity pot and pour 1 litre of water with the potatoes, bring it to a boil, then cook them for about 15 minutes. Drain them out of the water and let them cool down a bit.

Remove the skin and cut all potatoes into cube shapes except 1 potato, which we will add at the end of cooking. Chop the coriander leaves and keep aside.