Matar Paratha Recipe: Green peas paratha is a tasty whole wheat flatbread stuffed with spiced mashed peas. These no onion, no garlic matar parathas can be made for a filling breakfast or lunch, or packed in a lunch box.
There are numerous ways to make peas paratha. Here I’m sharing another family recipe that is a favourite of my parents. The recipe is the most basic version of matar ka paratha, made with only a few spices. So you get the taste and flavour of peas without being overpowered by spices.
Fresh green peas are the best. Winter is the season for fresh green peas in India, and I’m a little late in posting the recipe. However, fresh peas are still available in the market. So you can try your hand at making these parathas.
If you don’t have any other options, use frozen peas. This stuffed paratha tastes delicious, and I’m sure kids will enjoy it.
Peas paratha can be served plain or with a mango or lemon pickle on the side. These parathas can also be packed in a tiffin box.
There are numerous flatbread recipes in north Indian cuisine, most of which are made with wheat, maida, or a combination of the two. One such variation is to stuff the vegetables within the flatbread, giving it a spicy and savoury flavour. One such healthy variation is matar paratha, which is made with fresh green peas and other spices.
In addition, some simple and important tips and suggestions for making the matar paratha recipe. To begin, preparing the paratha with puree is optional, as shown in this recipe. Prepare the pea stuffing and stuff inside the paratha according to the traditional method. Second, I used frozen green peas, which don’t need to be soaked or pressure cooked. However, I boiled the green peas in the microwave for 4 minutes, which should be more than enough for the frozen one. Finally, unlike other parathas, green peas paratha can be stored for up to two days. It is an excellent travel paratha recipe that can be served without any accompaniment.
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Matar Paratha Recipe Card:
Matar Paratha Recipe
To make matar paste:
- 1½ cup peas / matar (boiled / frozen)
- handful coriander
- 1 inch ginger
- 2 green chilli
- 2 tbsp water
- pinch of asafoetida (hing).
- 1 tbsp besan
- 2 cups wheat flour / atta
- 1 tsp cumin / jeera
- 1/2 tsp garam masala
- 1/2 tsp aamchur / dry mango powder
- 1/2 tsp salt
- 2 tsp oil
- 1/2 cup water
- oil for roasting
- In a mixing bowl or pan, combine 2 cups whole wheat flour, 1/2 teaspoon salt, and 2 teaspoon oil.
- Mix thoroughly.
- Then add 1/2 cup water and start kneading. While kneading, add more water as needed.
- Knead the dough until it is soft and smooth. Set aside for 30 minutes, covered.
Making the peas paratha stuffing
- 1½cup fresh peas, steamed in a stovetop pressure cooker or electric rice cooker Green peas should be steamed rather than boiled in water.
- Put the green peas in a pan to steam. 1 cup water should be added to the cooker. In the cooker, place the pan with the green peas. Cook under pressure for 3 to 4 whistles. To steam the green peas, I used an electric rice cooker.
- Drain the green peas thoroughly. They should not contain any water. Allow them to warm up or cool down at room temperature.
- Using a potato masher or the back of a spoon or fork, coarsely mash the green peas. Set aside.
- Preheat a pan. Reduce the heat to low and stir in 1 teaspoon cumin seeds.
- The cumin seeds should be roasted until fragrant.
- Remove the roasted cumin seeds and add them to the mashed peas.
- In the same pan, melt 1 tablespoon besan over low heat (gram flour).
- Roast the besan, stirring frequently.
- The besan should begin to smell aromatic. Its rawness should dissipate. Besan's colour will also change. Be careful not to overcook or burn the besan.
- Combine the mashed peas with the roasted besan.
- 2 finely chopped green chilies and a pinch of asafoetida (hing).
- 1 to 2 tablespoons finely chopped coriander leaves, salt to taste Add 1/2 teaspoon Garam masala powder if desired.
- Mix thoroughly. If you think the peas mixture is too wet, add 12 to 1 tablespoon more roasted besan.
Putting together and preparing matar ka paratha
- Make small balls out of the dough. Roll them up and wrap them in plastic wrap.
- 2 small dough balls, dusted with whole wheat flour, on a rolling board
- Roll each of them into a 4- to 5-inch-diameter round.
- Stuff one of the rolled rounds with the green pea stuffing. You can also add some flour to the pea stuffing at this point. This will aid in the absorption of moisture from the stuffing.
- Cover with the second one and firmly seal the edges. Both sides should be dusted with wheat flour.
- Roll gently to make a 6 to 7-inch paratha. While rolling, add flour as needed.
Preparing matar ka paratha
- Heat a tawa or skillet over medium heat. Heat the tawa and place the paratha on it. Begin roasting the paratha on medium to high heat.
- When one side is partially cooked (about 1/4th), flip it with a spatula.
- Spread a thin layer of oil or ghee on top.
- Flip once more.
- Apply some oil or ghee to this side as well. The amount of oil or ghee to be used is entirely up to you.
- Flip the matar paratha once more. Cook until the base has golden spots.
- Flip once more. If the matar paratha has been properly stuffed and rolled, it will puff up while cooking.
- Press the paratha edges with a spatula as well, to ensure that they are properly cooked. Because the paratha's edges are occasionally left uncooked. As a result, make certain that they are cooked evenly.
- Flip once or twice more and continue to roast until the matar paratha is evenly cooked and has golden blisters on top.
- Make all of the parathas this way. If there are any flour particles on the tawa while making the next paratha, wipe them away with kitchen paper towels.
- Serve the peas paratha warm or hot. You can also stack them in a roti basket and serve them warm later.
- Serve these filling and delicious peas parathas for breakfast with lemon or mango pickle on the side. You can also top them with butter or curd. They can also be packed in a lunch box.
- If you're looking for more paratha recipes, try these:
- To begin, add water as needed while kneading the dough because pea paste contains moisture.
- Use fresh green peas for the best flavour. You can, however, make them with frozen peas.
- The dough should be pliable and soft.
- This recipe can be scaled up or down.
- The amount of spices can be adjusted to suit your preferences. For a spicy paratha, for example, increase the amount of green chilies.
- If you’re serving this to children, leave out the green chilli.
- Finally, peas paratha / matar paratha tastes even better when made with more peas mixture.
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