Matar Paratha is an easiest recipe of green peas and wheat flour. Its alternate name is green peas paratha/peas stuffed paratha. I had tried this paratha differently by adding some spicy ingredients in stuffing and surprisingly this paratha turned to be tastier and too healthy recipe for breakfast or evening snacks.
During winter season, green peas are easily available in Indian market. That the reason this is the right time to make green peas paratha. My all family members love to eat the garma garam matar paratha for morning breakfast with curd or tomato sauce. Matar paratha is good option for kids tiffin box too.
Preparation Time – 30 mins
Cook Time – 30 mins
Total Time – 1 hour
- 4 bowl Green Peas (Matar) – (1kg Matar)
- ½ bowl finely chopped Onion
- 1/2 small bowl grated coconut
- 1 teaspoon mustard Seeds
- 2 teaspoon Chilli powder
- 1 teaspoon Cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon Garam masala powder
- 2 pinch asafoetida (optional)
- 6-7 Curry leaves
- 1/2 inch ginger
- 5/6 green chillies
- 1 bowl coriander leaves
- 2 bowl Wheat flour
- 1 bowl Wheat flour for dusting
- ½ small bowl oil or 3-4 teaspoon oil
- Water as required
- ½ bowl ghee
- Salt to taste
Serves: 5 persons (2/3 for each person)
Directions / Procedure :
A. Process to prepare stuffing of Matar Paratha
- Make paste of chilly, ginger and coriander leaves. Keep aside
- Heat the oil in Kadai or pan on low flame gas. Add mustard seed, curry leaves, pinch of asafoetida and saute for 2 minutes.
- Add finely chopped onion and stir the mixture well, on low flame saute the onion for about 2-3 minutes till it becomes reddish brown.
- Now add ginger-chilli-coriander paste and saute the mixture for 2 minutes and then add chilli powder, cumin powder, coriander powder and garam masala powder. Mix all ingredients very well, saute the mixture for 2-3 minutes more.
- Here, add green peas and grated coconut and salt to taste. Stir all very well and add 2 glass of water, cover it with lid.
- Keep the flame medium and cook till peas turns soft and the matar bhaji (stuffing) become dry.
- Now cool down the stuffing on room temperature. Then crush the paratha stuffing by using wooden masher or steel masher and make coarsely crushed matar stuff for paratha.
- Here your paratha filling is ready. Keep aside the filling of paratha.
B. Process to make the dough
- In mixing bowl / big deep plate, take Wheat flour, add hot oil and salt to taste. Mix everything very well. Now slowly add water in mixture and knead the mixture properly. Knead the mixture till oil and water completely absorbed by the dough.
- While kneading makes ensure that the dough should be smooth and soft. Cover the dough with lid and keep aside for at least 15 minutes.
- After that pour remaining oil on dough (if required add little extra oil) and again knead the dough very well. Now your soft dough is ready for making the Matar paratha.
C. Process to prepare Matar Paratha
- Take the lemon size dough and roll it on dusted rolling board. Make small puri / roll of dough.
- Fill the matar stuff in centre of the roll of dough and closed the roll properly. Now softly roll the poli on the dusted rolling board and make 2-3-inch poli, like chapati.
- Heat the iron tawa or griddle pan on low flame, initially spread some ghee (½ teaspoon). Always roast the paratha on medium flame.
- Roast the paratha from both sides until some light brown spot appears on both sides means it is cooked well. Then using spatula carefully remove it from tawa.
- Now your Matar Paratha is ready to serve hot with Curd / Tomato sauce/ Coconut chutney on breakfast or lunch or dinner.
Tips / suggestions:
- Boil the green peas separately and mash it and then make stuffing.
- Using mixer grinder or potato masher, mash the green peas.
- Add or adjust the green chilly, ginger and coriander paste.
- Adding five to six garlic cloves is optional in above paste.
- Adding grated Coconut and Asafoetida is optional.
- Add or adjust spices like cumin powder, coriander powder and garam masala.
- Also some people like this paratha with any pickle.
Photos for reference: