Bihari Style Fried Matar Masala Recipe ( Green Peas Masala )

Bihari Matar Masala | Matar Ghugni || How to make matar masala with step-by-step photos and video

Matar Masala is quite an amazing, easy recipe with a few ingredients, a bit spiced, fabulous taste. It is the symbol of every Bihari and Bengali household. Another name for this recipe (Ghugni) is used in Bihari families as well, and ghugni can be cooked with white and black chickpeas.

Outside of Bihar, people need help to easily recognize and understand the word Ghugni. This is the reason I wrote Matar Masala to get easily understood; this is a Bihari-style version. Matar Ghugni is served as a snack for breakfast and even at lunch as desired.

To cook matar masala, can use frozen, canned, or fresh peas. I cook matar masala in olive oil; you can cook any vegetable oil or mustard oil as desired.

If you have tried this Fried Matar Masala, don’t forget to rate the recipe. You can also follow me on social media

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Here is my recipe video for Matar Masala:

Preparation of Matar Masala Recipe:

                     

To prepare this recipe, first remove the skin of the onion and cut it into thin slices. Remove the stalks of green chilies. Freshly crush the black pepper in a mortar or pepper crusher.

Heat the oil in the pressure cooker/pot.

Put onion slices in medium-hot oil.

Sauté the onion slices.s

Once the onion slices turn lightly golden. en.

Put peas in the pot 

Fry the master with onion for 4-5 minutes.tes

Add green chilies to the matter.

Further, fry them for 2 minutes.

Keep mixing by adding all dry spices.

Once it is roasted well

Pour 1 cup of water into the ghugni

Bring the mixture to a boil, and allow it to cook till turnssoftt 

Remove the lid, and you can see the water has evaporated from the green peas.

Now add black pepper powder. 

Stir to mix well, splash some water, and simmer it for about 2-3 minutes over a very low flame.

Now transfer to the serving bowl; matar masala is ready to serve

Matar ghugni can be served with bread loaf, pav bread, and Bihari dal chawal. I will share Bihari dal chawal soon. 

Aloo Paratha Recipe ( Potato Stuffed Paratha )

Aloo Paratha | Stuffed Paratha || How to Make Aloo Paratha Recipe with step-by-step photos 

Aloo Paratha is made from unleavened dough that is stuffed with a mixture of spicy mashed potatoes. The dough is rolled out and cooked on a hot Tawa with butter or ghee. It is typically served with butter, chutney, and yogurt. My aloo paratha recipe is simple and straightforward—

This is a dish commonly made in households across Pakistan. It consists of boiled mashed potatoes mixed with spices, which are then stuffed into the dough before being rolled out and pan-fried.

Flatbread is a delicious and satisfying breakfast option, especially when paired with hot coffee or tea. It's also a great choice for iftar, served alongside raita and chutney. You can adjust the spice level of the paratha to your preference, adding more or less salt and red chili powder.

My Latest Video: Aloo Paratha:

Also, you can cook the potatoes with some oil and temper them with cumin before adding all the spices. It just varies from person to person. I straightaway added all the crackle spices, roasted spices, powder spices, and green spices to the grated potatoes. There’s no right or wrong way here to make aloo paratha; it always tastes good no matter how you make it. So, go ahead. 

Tips to make a good Aloo Paratha:

The key to making a good paratha lies in kneading a soft dough and rolling the paratha evenly. Once you have that down, you can stuff it with your favorite ingredients—spiced potatoes, in this case—and then fry it on medium-high heat.

 

Make sure that your tawa (skillet) is hot before placing the paratha on it. If it's only medium hot, the paratha will take longer to cook, resulting in a texture that is "not so soft."

 

This paratha is also vegan. While many people enjoy their parathas made with ghee, you can substitute oil for frying to keep it vegan. I love ghee, but for my parathas, I prefer oil.     

If you have tried this Aloo 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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First, take all ingredients and prepare all veggies like potato, ginger, coriander leaves, and green chili.

              

Dry roast all whole spices, coriander and cumin seeds, pomegranate seeds, whole red chili, and black peppercorn on low flame for 2 minutes 
                        

Grind roasted spices coarsely and set aside.

                           

                          

Take 2 cups of the flour along with salt in the bowl/tray.

Start kneading the dough till the dough is formed.

           

Cover the dough with a kitchen towel and rest it for 15 minutes. Set aside...

                             

Heat the oil in the frying pan, add the roasted seeds; let them crackle for 10 seconds. Then add chopped green chilies and grated ginger with curry leaves, and fry them with the oil for 1-2 minutes.

                

Add spices to the mashed potato, mix them well, transfer tempering ingredients along with roasted spices to the potato mixture, and mix them very well. well

Keep mixing with the remaining ingredients. 

                             

Leave it for 10 minutes, then cover with the lid. with  

                      

Then make an equal-sized ball of potato dough.

                                                    

Divide the equal portions of the dough. 

Give them all into ball shapes and flatten them between the palms.

     

Take one dough ball at a time, spread it with the help of a finger, and apply a little oil/ghee. Roll the dough like a thick rope and fold it like a snail shell.

                

Repeat the same process with all remaining dough balls.          

                      

                                                   

Now take one paratha ball at a time and roll it about 2-3 inches in a round shape. Place one potato ball in the center of the rolled ball. Bring all the edges together and pinch to seal the edges.                        

                      

Repeat the same process with all remaining stuffed balls.

                                                                

Flatten the stuffed ball using your hand and a rolling pin, and roll the dough to a circumference of 7-8 inches in diameter. The trick here is to apply equal pressure while rolling. If you do that, your paratha will turn around automatically.

                                                                                                            

                                   

Transfer the rolled paratha onto the hot Tawa.

                             

Cook the side for a minute or two and then flip over, apply oil [around 1/4 teaspoon] on the half-cooked side, and flip again.

                                    

Now apply oil on the other side as well. Press with a spatula and cook the paratha till both sides have golden brown spots on them.
                     

Repeat the same process with the remaining stuffed balls.
                                  

Aloo paratha is ready to serve with raita, chutney, and pickle.   

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