Green peas paratha, or matar paratha, is a delectable flatbread made 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.
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.
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.
Besan: Besan or gram flour is used to remove the moisture from the filling and also to thicken it.
See the recipe card for full information on ingredients and quantities.
Step 1: 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 (image 1).
Step 2: Take peas and water in a saucepan and bring to a boil. Boil until the peas are completely cooked but are not mushy (image 2). Strain the water from the peas and let it cool slightly. Mash them using a masher or fork (images 3 and 4).
Step 3: Heat oil in a
Step 4: Mix well and let it cook for 3-4 minutes. Add the besan and mix well. Cook for a further 5 minutes (image 7). Increase the heat and let the moisture content dry. Let the peas paratha stuffing cool down completely (image 8).
Step 5: 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 (images 9 and 10). Roll the stuffed dough into a 6-7 inch disc using some extra flour for dusting (images 11 and 12).
Step 6: Heat a tawa or
The measurements I have used here will make 10 peas paratha. I use 2-3 tablespoons of the filling for each paratha, and that quantity is perfect for this dough. You can adjust the quantities as per your needs.
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.
What to serve with matar paratha?
Yogurt (Curd), pickles, and chutney: A side of fresh yogurt, or raita, is a classic side dish with parathas. Indian pickles like mango pickle, lime pickle, or mixed vegetable pickles add a burst of flavor to your meal. Green chutney (coriander and mint) or tamarind chutney can be served as dipping sauces with muttar 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.
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.
Cool the paratha completely. Roll them, wrap them in aluminum foil, and place them in the lunchbox. They will stay soft and fresh for several hours.
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Peas Paratha (Matar Paratha)
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
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.