Matar ka Paratha Recipe | Easy Stuffed Green Peas Paratha
This stuffed matar ka paratha recipe is a very tasty and nutritious wholesome meal for breakfast or a quick lunch or to pack in the tiffin box. It is made with fresh green peas that are first cooked, mashed, and then stuffed in whole wheat flatbread and shallow fried.
Ingredients
Preparation of stuffing
- 2 cup fresh or frozen peas
- 2 boiled potatoes
- 1 tbsp oil
- 1 medium sized onion finely chopped
- 2 green chillies finely chopped
- 3-4 garlic clove finely chopped
- 1 ¼ tsp salt
- 1 tsp coriander powder
- 1 tsp cumin seeds powder
- 1 tsp amchoor powder
- ½ tsp turmeric powder
- ¼ tsp ginger powder
- ¼ tsp black pepper powder
- 2 tbsp chana sattu or roasted besan
For making dough
- 2 cups whole wheat flour
- ½ tsp salt
- ½ tbsp oil + 2-3 tbsp oil for shallow frying parathas
- Water to knead the dough
Instructions
Preparation of stuffing
- Put a frying pan on low medium Flame. Heat 1 tbsp oil in it, add chopped onion, garlic and green chillies and sauté them for 2-3 minutes till they become slightly crispy.
- Add coriander powder, cumin seeds powder, turmeric powder, ginger powder, black pepper powder, amchoor powder, and salt. Mix well.
- Add peas and mix well again. Cover the pan and cook it fo 7-8 minutes till the peas becomes slightly soft.
- At that stage mash them roughly with the help of a potato masher. Switch off the flame and let it cool.
- Once it cool down, add grated and boiled potatoes, sattu powder and mix well. Green peas stuffing for paratha is ready.
Preparation of dough for parathas
- Now in a big vessel add whole wheat flour, salt, and oil. Mix well and add water gradually to make a soft dough. Dough should not be stiff and very soft.
- Cover it and leave aside for 5-10 minutes.
Cooking of parathas
- Divide the dough into equal size balls. Take a ball and roll it into a 5-6 inch circle, put it aside. Take another ball and also roll it into a 5-6 inch circle. Now add 2-3 tbsp stuffing and spread it evenly. Cover this circle with another circle we made and join the corners.
- Now roll it into 6-7 inch circle and then transfer to the medium hot tawa or griddle. Cook it for few seconds and flip to other side.
- Cook for few seconds from other side and flip it again. Apply oil on both the sides. Cook till both the side becomes crispy and well cooked. Transfer to a plate. Serve warm with pickle and curd.
- Repeat the same procedure with other balls and make all the parathas. For best taste serve them warm.
Video
Notes
1. Instead of whole wheat flour, you can try this paratha with multigrain flour.
2. Don't boil peas as it will make them very soft and mushy and will be difficult to make parathas.
3. You can also made stuffing ahead and refrigerate it till needed. It makes the job faster while making these paratha for breakfast time.
4. For the best taste, serve them warm. 5. Onion and garlic can also be skipped as per your choice.