Peas Paratha (Matar Paratha)

5 from 38 votes

Green peas paratha, or matar paratha, is a delectable flatbread originating from India. It is 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.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Main Course

Cuisine: Indian

Diet: Hindu, Vegan, Vegetarian

Servings: parathas

Calories: 141kcal

Author: Shilpa Kerur

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

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.

Nutrition