Matar ka Paratha

About Matar Ka Paratha

Matar ka paratha is a delicious Indian flatbread made with whole wheat flour dough stuffed with a spiced green peas filling. It's a popular dish, especially during the winter season when fresh green peas are abundant.

Table of Contents

• Matar ka Paratha

• Image

• About Matar Ka Paratha

• Ingredients

• Instructions

• Tips

• Video

Ingredients:

• 1 cup fresh or frozen green peas (thawed if frozen)

• 2 cups whole wheat flour (atta)

• 1 small onion, finely chopped (optional)

• 2-3 green chilies, finely chopped (adjust according to taste)

• 1 teaspoon grated ginger

• 1 teaspoon cumin seeds

• 1/2 teaspoon turmeric powder

• 1/2 teaspoon garam masala

• Salt to taste

• Fresh coriander leaves, chopped (optional)

• Ghee or oil for frying the parathas

Instructions:

• In a food processor or blender, pulse the green peas until coarsely ground. You can also mash them with a fork or potato masher.

• Heat a little oil in a pan over medium heat. Add cumin seeds and let them splutter.

• Add chopped onions (if using) and sauté until they turn translucent.

• Add grated ginger, chopped green chilies, turmeric powder, garam masala, and salt. Mix well and cook for a minute.

• Add the ground green peas and cook for 3-4 minutes, stirring occasionally, until the mixture is dry. If using fresh peas, you may need to add a splash of water to cook them thoroughly.

• Once the mixture is cooked, remove from heat and let it cool down.

• In a large mixing bowl, combine the whole wheat flour with a pinch of salt. Gradually add water and knead to form a smooth, pliable dough.

• Divide the dough into equal-sized balls and roll each ball into a small disc.

• Place a spoonful of the cooled green peas mixture in the center of each disc. Fold the edges of the dough over the filling and seal it tightly. Flatten the stuffed dough ball gently.

• Dust the stuffed dough ball with flour and roll it out gently into a round paratha, about 6-7 inches in diameter.

• Heat a griddle or tawa over medium-high heat. Once hot, place the rolled paratha on it.

• Cook the paratha for a minute or two on one side, then flip it over and cook the other side. Apply ghee or oil on both sides and cook until golden brown spots appear.

• Remove the cooked paratha from the griddle and repeat the process with the remaining dough balls.

• Serve hot matar ka paratha with yogurt, pickle, or any side dish.

Tips

• Use fresh ingredients: Use fresh green peas for the filling if possible. Fresh peas will give a better taste and texture to the paratha.

• Adjust spice levels: Adjust the amount of green chilies according to your taste preferences. You can also add other spices like coriander powder or amchur (dry mango powder) for extra flavor.

• Ensure the filling is dry: Cook the green peas mixture until it's completely dry. Excess moisture can make the paratha soggy.

• Proper sealing: Seal the edges of the stuffed dough balls properly to prevent the filling from spilling out while rolling and cooking the parathas.

• Roll out evenly: Roll out the stuffed dough balls evenly to ensure that the parathas cook uniformly and puff up nicely.

• Cook on medium-high heat: Cook the parathas on a medium-high flame to ensure they cook through evenly and develop a nice golden brown color.

• Use ghee or oil: Brushing ghee or oil on both sides of the paratha while cooking adds flavor and helps in achieving a crispy texture.

• Serve hot: Serve the matar ka paratha hot off the griddle with your favorite accompaniments like yogurt, pickle, or chutney for the best taste experience.

Video