Peas Paratha (Matar 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.

Ingredients

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).

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).

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).

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).

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.

FAQs

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Recipe card

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

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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.