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    Home » Recipes » Easy Breakfast Recipes

    Peas Paratha (Matar Paratha)

    Published: Mar 9, 2023 by Shilpa · This post may contain affiliate links · 10 Comments

    Jump to Recipe
    5 from 36 votes
    Green peas paratha, also called matar paratha, is a delectable flatbread originating from India. It is crafted using atta (chapati flour or Indian whole wheat flour), and a filling consisting of green peas. These parathas make for an excellent meal option for both breakfast and lunch boxes.
    Peas paratha.

    Peas paratha, also known as matar paratha, is a popular Indian flatbread that is enjoyed for breakfast, lunch, or dinner. This flavorful and nutritious muttar paratha is made by stuffing a mixture of cooked and mashed green peas with spices and herbs into a dough made from atta (chapati flour or Indian whole wheat flour). The dough is then rolled out and cooked on a hot griddle or tawa with some ghee or oil until it's crispy and golden brown on both sides.

    Peas paratha is a healthy and delicious way to include some vegetables in your diet. Green peas are an excellent source of protein, fiber, and essential vitamins and minerals. This paratha is a filling and satisfying meal that can be enjoyed with a side of yogurt, pickle, or any curry dish. Overall, matar paratha is a versatile and flavorful flatbread that can be enjoyed anytime, anywhere.

    Jump to:
    • Why you will love this peas paratha recipe?
    • Ingredients
    • Step-by-step instructions
    • Useful tips
    • FAQs
    • Recipe card
    • Comments
    Matar paratha.

    Why you will love this peas paratha recipe?

    ✅ They are healthy, filling, and wholesome.

    ✅ Peas paratha is a great option for kids' lunch boxes and can be made in advance and stored in the refrigerator.

    ✅ These parathas are freezer-friendly and can be frozen for up to three months, making them ideal for meal prep.

    Peas paratha.

    Ingredients

    Ingredients to make peas paratha.

    Green peas: Either fresh or frozen green peas can be used to make the filling of the paratha.

    Atta: Atta is Indian whole wheat flour or chapati flour.

    Spices: The powdered spices I use are turmeric, chili powder, coriander powder, amchur (dried mango powder), and fennel seeds powder. The whole spice I use is cumin seeds.

    Besan: Besan or gram flour is used to remove the moisture from the filling and also to thicken it.

    Step-by-step instructions

    Mix whole wheat flour, oil, and salt in a large bowl. Slowly add water and knead into a soft dough. Cover with a damp cloth and let the dough rest for 30 minutes (step 1).

    Take peas and water in a saucepan and bring to a boil. Boil until the peas are completely cooked but are not mushy (step 2). Strain the water from the peas and let it cool slightly. Mash them using a masher or fork (steps 3 and 4).

    Make the dough and boil muttar.

    Heat oil in a frying pan and add cumin seeds. Once they splutter, add hing and grated ginger. Saute for a few seconds (step 5). Add the mashed peas. Next, add coriander powder, garam masala powder, fennel powder, turmeric, chilli powder, amchur, and salt (step 6).

    Mix well and let it cook for 3-4 minutes. Add the besan and mix well. Cook for a further 5 minutes (step 7). Increase the heat and let the moisture content dry. Let the peas paratha stuffing cool down completely (step 8).

    Make the filling.

    Divide the dough into 10 parts. Roll one portion of the dough into a small circle. Place 2-3 tablespoons of peas stuffing mixture in the center. Slowly bring the sides of the dough together and seal it completely (steps 9 and 10).

    Roll the stuffed dough into a 6-7 inch disc using some extra flour for dusting (steps 11 and 12).

    Fill and roll the dough.

    Heat a tawa or frying pan. Place the rolled paratha on it and let it cook for 1-2 minutes. Do not add oil at this stage (step 13).

    Flip over to cook the other side. Apply 1 teaspoon of oil or ghee on the cooked side (step 14). Flip again and gently press using a spatula or wide spoon. Apply some ghee/oil and let it cook completely (steps 15 and 16).

    Fry on a griddle or tawa.

    Related: Masala roti.

    Useful tips

    The measurements I have used here will make 10 peas paratha. I use 2-3 tablespoons of the filling for each paratha (see pictures below) and that quantity is perfect for this dough. You can adjust the quantities as per your need.

    I use frozen peas to make these parathas. Fresh green peas can also be used. Adjust the cooking time accordingly.

    Make sure the peas filling is fully cooked and does not have any moisture content. If the filling is not thick and dry, it will ooze out when rolling the parathas. Also, make sure the filling is cooled completely before making the parathas.

    I mash the boiled peas instead of grinding them. This way, they will not have any extra water content and the filling will dry easily. If you grind it in a mixie, use minimal water.

    Adding a tablespoon of besan (gram flour or chickpea flour) to the filling will help with removing the moisture content in the filling. You can also use roasted Bengal gram powder or sattu to thicken the filling.

    Pro-tip: Adjust the spices as per your liking in this matar paratha recipe. For a spicier version, add finely chopped green chili to the filling.

    Peas paratha.

    FAQs

    What to serve with muttar paratha?

    These delicious parathas can be enjoyed with butter, plain yogurt, and Indian pickle. You can also pair it with a simple curry for a complete meal.

    How to freeze cooked paratha?

    To freeze these parathas, cool them and stack them by placing a baking sheet or parchment paper in between each paratha. Place them in a freezer-safe ziplock bag and store them in the freezer. To reheat, place the frozen paratha on a hot tawa or griddle and heat on medium heat for a few minutes. You can also half-cook them or freeze uncooked paratha in the same way. Adjust the cooking time accordingly.

    Can I make the paratha filling ahead?

    Yes. The filling can be made and stored in the refrigerator for up to five days. Make sure it is cooled completely and store it in an airtight container. Place the filling in the refrigerator as soon as it is cooled.

    How to pack paratha for a lunchbox?

    Cool the paratha completely. Roll them and then wrap in aluminum foil and place them in the lunchbox. They will stay soft and fresh for several hours.

    Peas paratha.

    If you liked this recipe, please don't forget to give a 5-star rating and leave a comment below.

    Recipe card

    Peas paratha.

    Peas Paratha (Matar Paratha)

    Green peas paratha, also called matar paratha, is a delectable flatbread originating from India. It is crafted using atta (chapati flour or Indian whole wheat flour), and a filling consisting of green peas. These parathas make for an excellent meal option for both breakfast and lunch boxes.
    5 from 36 votes
    Print Pin Rate
    Author: Shilpa
    Course: Breakfast, Main Course
    Cuisine: Indian
    Servings: 10 parathas
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour

    Ingredients

    For the filling:

    • 2 cups green peas fresh or frozen
    • 2 tablespoon oil
    • 1 teaspoon cumin seeds
    • 1 inch ginger grated
    • 1 teaspoon chili powder
    • ½ teaspoon ground turmeric
    • 1 teaspoon ground coriander
    • ½ teaspoon garam masala
    • 1 teaspoon amchur
    • 1 teaspoon fennel powder
    • 1 tablespoon besan (chickpea flour)
    • ½-¾ teaspoon salt adjust as per taste

    For the dough:

    • 2 cups atta (Indian whole wheat flour)
    • 1 teaspoon oil plus extra for frying the paratha
    • ½ teaspoon salt
    • Water to knead the dough approximately ¾ cup

    Instructions

    Make the filling:

    • Take peas and water in a saucepan and bring to a boil. Cover and boil until the peas are completely cooked but are not mushy
    • Strain the water from the peas and let it cool slightly. Mash well using a masher or fork.
    • Heat oil in a frying pan and add cumin seeds. Once they splutter, add grated ginger. Saute for a few seconds.
    • Add the mashed peas. Next, add ground coriander, garam masala, fennel powder, turmeric, chili powder, amchur, and salt.
    • Mix well and let it cook for 3-4 minutes. Add the besan and mix well. Cook for a further 5 minutes.
    • Increase the heat and let the moisture content dry. Turn off the heat and let the filling cool completely

    Make the dough:

    • Mix atta (whole wheat flour), 1 teaspoon of oil, and salt in a large bowl. Crumble the flour well.
    • Slowly add water and knead into a soft dough. Cover with a damp cloth and let the dough rest for 30 minutes

    Make the paratha:

    • Once the dough is rested, knead it for 2 minutes. Divide the dough into 10 equal parts.
    • Roll one portion of the dough into a small circle. Place 2-3 tablespoons of stuffing mixture in the center. Slowly bring the sides of the dough together and seal it completely.
    • Roll the stuffed dough into a 6-7 inch disc using some extra flour for dusting.
    • Heat a tawa or frying pan. Place the rolled paratha on it and let it cook for 1-2 minutes. Do not add oil at this stage.
    • Flip over to cook the other side. Apply 1 teaspoon of oil on the cooked side.
    • Flip again and gently press using a spatula or wide spoon. Apply some oil and let it cook completely.
    • Repeat with rest of the dough.
    • Serve hot with yogurt and pickle.

    Notes

    See the tips section above for useful tips to make this dish.
    Nutrition Facts
    Peas Paratha (Matar Paratha)
    Amount per Serving
    Calories
    141
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Saturated Fat
     
    0.4
    g
    3
    %
    Trans Fat
     
    0.01
    g
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    2
    g
    Sodium
     
    239
    mg
    10
    %
    Potassium
     
    183
    mg
    5
    %
    Carbohydrates
     
    23
    g
    8
    %
    Fiber
     
    5
    g
    21
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    5
    g
    10
    %
    Vitamin A
     
    286
    IU
    6
    %
    Vitamin C
     
    12
    mg
    15
    %
    Calcium
     
    23
    mg
    2
    %
    Iron
     
    2
    mg
    11
    %
    * Percent Daily Values are based on a 2000 calorie diet.

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Sharon says

      March 10, 2023 at 5:32 pm

      5 stars
      This turned out delicious! I used frozen peas in the recipe and they worked perfectly. We will be making this again. Thanks!

    2. Healing Tomato says

      March 10, 2023 at 5:51 pm

      5 stars
      We made these parathas for Sunday breakfast and it was soooo good! I served them with mango pickles and everyone loved it. I made extra, thinking I could eat them for lunch, but there were no leftovers!

    3. Sue says

      March 11, 2023 at 5:59 pm

      5 stars
      This looks so delightful!

    4. Kris says

      March 12, 2023 at 2:10 pm

      5 stars
      These were absolutely tasty and so filling. We loved these spices and filling here. Will make again!

    5. Jennifer says

      March 12, 2023 at 3:17 pm

      5 stars
      Loved these! I love starting my morning out with flavor and these really delivered! Plus, they're the perfect grab-and-go meal! Yum!

    6. Donna says

      March 12, 2023 at 6:47 pm

      5 stars
      This was something completely different for me, I absolutely loved it. So much flavor and so filling!

    7. Sandhya Ramakrishnan says

      March 12, 2023 at 7:14 pm

      5 stars
      My absolute favorite way to start the day! Steaming hot paratha with a drizzle of ghee! Love the green peas filling.

    8. Rachna says

      March 13, 2023 at 2:32 am

      5 stars
      Matar paratha is super yummy. One of my favourites during winter. I use the same filling to make pooris too. It was so good. My family absolutely digs them.

    9. Tammy says

      March 13, 2023 at 3:43 pm

      5 stars
      Everyone in my family loved these! It took me a minute to get them stuffed right, but once I got going it was easy. Really loved all the flavors!

    10. Gen says

      March 14, 2023 at 4:16 pm

      5 stars
      I love a savory breakfast and this one was a winner! The combination of spices here is spectacular. Thank you so much for the recipe!

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    Namaste and welcome to Easy Indian Cookbook, where you'll find simple and delicious recipes with an Indian flair! I'm Shilpa, and I'm passionate about bringing the flavors of my culture to your kitchen. Discover the convenience of wholesome and nourishing Indian cuisine with my recipes, crafted to be quick and hassle-free. So join me on this culinary journey, and let's create delicious, homemade meals that celebrate the vibrant and diverse flavors of India! Read More…

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