Yummy Traditional : Breakfast

Fried matar masala recipe with step by step photos

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

Matar Masala is quite an amazing and easy recipe that is prepared with a few ingredients, a bit spiced, with a 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.

Out 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 be used 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 min. utes.

Keep mixing by adding all dry spices.

Once it is roasted well

Pour 1 cup of water into the ghugni

Bring the matter to a boil, and allow it to cook till turns sof.t

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.

Egg Roll Paratha Recipe

Egg Roll Paratha || Egg Roll || How to make egg roll paratha with step-by-step photos

Egg Roll Paratha is a delicious and quite mouth-watering breakfast, brunch, or dinner recipe. It is one of the most loved snacks of all groups of people. Delicious milky flaky flatbread covered with egg on one side and filled with a tartar sauce salad. A tiny dollop of ketchup, and it's wrapped casually

This wholesome egg roll makes for a great meal and can be given in a kid’s tiffin box. To make this egg roll paratha, you can use ready-made paratha or frozen paratha as well.

I have included the recipe to make milky, flaky layers of paratha as well in this post. You can also check out a detailed post on making BALDAR PARATHA.

There are many ways to make egg roll paratha. I often saw some people add chopped veggies to the egg mixture and then pour it over the half-cooked paratha. This is not a roll; this is called an egg paratha. I have already shared EGG PARATHA in my previous post. And now I am sharing another version of the egg roll paratha. Hopefully, you guys love it.

What kind of Paratha do you need in an egg roll paratha?

It’s a layered paratha prepared with all-purpose flour. You can surely use whole-wheat flour. The taste will obviously change a bit based on that. Fry the paratha in a cast-iron pan, as it helps in creating a lovely golden crust on the paratha.

What filling goes in Egg Roll Paratha?

Egg Roll Paratha can have different kinds of fillings. The most popular one is a tartar sauce salad of thinly sliced tomato, lettuce, cabbage, and cucumber with some green jalapeno pickles for heat and cilantro for a refreshing flavor. A hint of black pepper and lemon juice to bring it all together! Apart from this filling, you can also find chicken or mutton-filled egg rolls.

For more Similar Recipes:

Chicken malai boti roll paratha

Cheese bread

If you have tried this Egg Paratha Roll, don’t forget to rate the recipe. You can also follow me on social media.

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

To begin this recipe, firstly knead the dough for paratha. It combines all ingredients in the thaal flour, salt, and butter. Stir to mix up.

Begin to knead the dough by adding enough warm milk little by little; knead it to a soft dough, but not sticky or loose.

Leave it to rest for around 30 minutes, cover, and keep it aside.

Meanwhile, peel and cut the salad and keep it aside.

In a bowl, add mayonnaise, then add lemon juice, black pepper, and salt. Stir to combine very well. Next, add jalapeno pickles.

And mix up well

Add the chopped salad to the tartar sauce.

Give it a good stir, and set it aside.

Cut the dough into equal portions.

And give a ball shape to each portion.

Flour the rolling area. Take one dough ball at a time and flatten it between your palms.

Roll the dough ball into a very thin sheet, almost transparent. Don’t worry about the shape, and make thin strips over the rolled ball with the help of a pizza cutter or sharp knife, then apply ghee over the strips.

Then sprinkle flour and start pleating from one edge to another.

Rotate the dough to the end neatly.

Shape the rest of the dough balls the same way. Cover and let it rest for 5 to 10 minutes before you roll it for the paratha.

Place a cast-iron pan or any heavy-bottom skillet on medium heat. While the skillet heats up

Roll the shaped dough into a medium circle evenly.

Remember to roll gently from the center outward.

Place the rolled paratha on the medium-hot skillet. Gently press and keep rotating the paratha on the skillet. Cook for 1 minute, drizzle a little oil on top, and flip.

Cook for one minute while gently pressing. Make sure to press the edges, as that part takes more time to cook. Flip and cook for 1 minute.

Continue flipping and cooking until you see golden brown spots all over.

Take them off the skillet and place them on the kitchen tissue.

Prepare all parathas this way.

Whisk the eggs with red chili powder, salt, and black pepper powder.

Heat the large pan or griddle with a little oil, and pour the egg mixture.

And spread around the pan. Next, immediately place the cooked paratha on top of the egg mixture.

Gently move it around so that the bottom gets covered in the egg.

Cook for a few seconds and carefully flip it around.

Prepare the rest of the egg paratha the same way.

Take one egg paratha and lay the prepared tartar sauce salad in the center of the paratha. Drizzle some tomato ketchup over the salad. Roll the paratha tightly.

Wrap it with parchment paper. Make sure to seal the bottom.

Cut the egg roll paratha in half.

Transfer the egg roll paratha to the serving plate/tray.

Delicious and mouth-watering egg roll paratha is ready to serve with a hot cup of tea.

Fried Matar Masala Recipe

Egg Roll Paratha Recipe

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