Matar Paratha

Matar Paratha

Matar Paratha with step-by-step photo and video recipe.

Matar ka Paratha or Peas Paratha is one of the most loved and awaited winter recipes.

Peas paratha is an Indian bread prepared using whole wheat flour and stuffed with peas filling.

I love all kinds of parathas and matar ka paratha being the seasonal one gets a lot of attention and love at home. The sweetness of peas along with the hit of spices makes it so delicious.

This winter special recipe is mostly prepared for breakfast at my Mom’s place.

During school days my friends always waited for my lunchbox specially for matar ke paratha, in winters. My Mom happily packed some extras for them.

 

Video –


 

This recipe of Matar Paratha –

1. Is an Indian bread
2. Is a vegetarian recipe
3. Can be served for any meals of the day
4. Can be frozen and preserved for upto 15 days
5. Easy to make
6. Can be prepared Vegan
7. Is a No Onion No Garlic Jain Recipe

 

More Paratha Recipes –

Lauki Paratha
Aloo Paratha

 

Pre-Preparation required for Matar ka Paratha –

1. Peel and boil peas. Strain excess water and let it cool.
2. Roast besan and allow to cool.
3. Keep the suggested spices ready.
4. Knead the whole wheat flour and let it rest.

 

Matar Paratha Recipe

 

How to make Matar ka Paratha at home–

In a mixer jar, add boiled peas, ginger, green chilli, coriander and fennel seeds. Blend to form a coarse mixture.

Heat oil in a pan, add the peas mixture, add in the spices along with roasted besan. Mix everything well and allow to cool.

Meanwhile, knead the dough again to make it soft. Divide it into equal sized balls, fill the stuffing, roll into 6 inch diameter.

Cook on both sides till done, with oil or ghee.

 

Matar Paratha Recipe
 

Things to keep in mind while making Matar ka Paratha –

1. The dough should be well kneaded, soft and pliable. Soft dough is easy to roll out and contain the stuffing well.
2. Rest the dough for 30 mins. before rolling.
3. Do not overboil the peas and make sure to strain all the excess water.
4. The stuffing should not be too loose else it will make the parathas difficult to roll out.
5. Let the stuffing cool down properly before filling.
6. Always seal the edges properly to avoid any tearing while rolling the parathas.
7. The tawa should be hot enough before placing paratha. Always maintain the temperature.
8. Always prefer to cook parathas on a heavy bottom iron tawa.
9. Apply ghee or oil only when its well-cooked. Cook on a high flame on both sides and then apply ghee and cook on a low flame to make it crispier.
10. Although the ghee is recommended to make perfect parathas, but if you are looking for a vegan recipe, replace ghee with oil.

 

Step by step recipe of Matar ka Paratha –

 

Boiling Peas –

1. Peal peas and set aside.
2. In a sauce pan, bring water to boil. Add in peas and salt.
3. Let it boil till soft and tender.
4. Strain excess water completely using a strainer. Let it cool.

 

Prepare the Stuffing –

 

Matar Paratha

5. In a mixer jar, add boiled peas, ginger, green chilli and fennel seeds.

Peas Paratha

6. Grind coarsely.

Stuffed Paratha

7. Heat oil in a pan. Add the peas mixture and give it a mix.

Matar Parathe

8. Next add red chilli powder, coriander powder, salt and roasted gram flour (besan).

9. Mix everything well.

No Onion No Garlic Paratha

10. Set aside and allow to cool.

 

Prepare the dough –

11. In a mixing bowl take whole wheat dough.

Paratha Dough

12. Add salt and give it a mix.

Whole Wheat Dough

13. Adding water in small quantity knead a soft dough.

14. Apply ghee all over nicely and knead again to make it smooth.

15. Cover and let it rest for 20 mins.

 

Making Parathas –

 

16. After the dough is well rested, knead it again till soft and smooth.

17. Divide the dough into equal sized balls.

18. Taking one ball at a time, dust it with dry flour.

Stuffed Matar Paratha

19. Roll using rolling pin or hands (as shown in video). The sides should be thinner than the center. Apply ghee and fill the stuffing.

20. Bring the edges together in the center, seal it properly. Remove excess dough, if any.

Matar Parathe Recipe

Matar Ke Parathe Kaise Banate hain

21. Dust dry flour again and roll it into 6 -7 inches diameter or desired thickness.

Matar Ka Paratha

22. Heat tawa on a high flame. Place the paratha over hot tawa and cook for about half a minute or till the other side starts to bubble a bit.

Peas Paratha Recipe

23. Flip the paratha and cook on the other side on a high flame.

Butter Loaded Matar Ka Paratha

24. When both the sides are cooked (starts getting the brown spots), lower the flame and apply ghee on both the sides one by one.

Matar Paratha

How to make perfect paratha

25. Lower the flame, cook on both sides till crisp and lightly browned. Pressing the paratha using spatula will make it crispier.

26. Make all the parathas in a similar way using remaining dough balls.

27. Serve hot with curd, butter and pickle.

 

Matar Paratha Recipe

 

How to serve Matar ka Paratha –

Matar ka paratha is best served crisp and hot along with chilled curd, white butter and aam ka achar or gajar ka achar.

Matar ka paratha also makes for a great lunchbox recipe for kids and a perfect brunch recipe on a lazy weekdend morning.

 

If you try this recipe please do let me know in the comment section. I would be happy to receive your feedback on my Social Media channels – Instagram, Facebook, Twitter

 

You can also pin this recipe on Pinterest for later referral.

 

Please do Subscribe to my Youtube for free, for detailed video recipes.

 

Matar Paratha

Matar Paratha or Peas Paratha is a stuffed Indian bread prepared using whole wheat flour and fresh green peas. This is a No Onion No Garlic recipe which is delicious, healthy and filling. It can be served for breakfast, lunch or dinner.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast, Main Course
Cuisine: Indian, Jain, Punjabi
Servings: 2 People

Ingredients

For Dough

  • 1 Cup Whole Wheat Flour
  • Salt to taste
  • Water as required
  • 1 Tsp Oil (Optional)

Stuffing

  • 1 Cup Boiled Peas
  • 1 Tsp Grated Ginger
  • 1 Tsp Green Chilli
  • 1 Tsp Fennel Seeds (Saunf)
  • 1 Tbsp Oil
  • Salt to taste
  • 1.5 Tbsp Roasted Besan (Gram Flour)
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder

Other Ingredients

  • Ghee as required

Instructions

Boiling Peas –

  •  Peal peas and set aside.
  •  In a sauce pan, bring water to boil. Add in peas and salt.
  •  Let it boil till soft and tender.
  •  Strain excess water completely using a strainer. Let it cool.

Prepare the Stuffing –

  •  In a mixer jar, add boiled peas, ginger, green chilli and fennel seeds.
  •  Grind coarsely.
  •  Heat oil in a pan. Add the peas mixture and give it a mix.
  •  Next add red chilli powder, coriander powder, salt and roasted gram flour (besan).
  •  Mix everything well.
  • Set aside and allow to cool.

Prepare the dough –

  •  In a mixing bowl take whole wheat dough.
  •  Add salt and give it a mix.
  •  Adding water in small quantity knead a soft dough.
  •   Apply ghee all over nicely and knead again to make it smooth.
  •  Cover and let it rest for 30mins.

Making Parathas –

  •  After the dough is well rested, knead it again till soft and smooth.
  •  Divide the dough into equal sized balls.
  • Taking one ball at a time, dust it with dry flour.
  •  Roll, apply ghee and fill the stuffing.
  •  Bring the edges together in the center, seal it properly. Remove excess dough, if any.
  •  Dust dry flour again and roll it into 6 -7 inches diameter or desired thickness.
  •  Heat tawa on a high flame. Place the paratha over hot tawa and cook for about half a minute or till the other side starts to bubble a bit.
  •  Flip the paratha and cook on the other side on a high flame.
  •  When both the sides are cooked (starts getting the brown spots), lower the flame and apply ghee on both the sides one by one.
  • Lower the flame, cook on both sides till crisp and lightly browned. Pressing the paratha using spatula will make it crispier.
  • Make all the parathas in a similar way using remaining dough balls.
  • Serve hot with curd, butter and pickle.

Video

Notes

Tips and Tricks –
 
  • Adding roasted besan not only adds the flavour but also helps in getting the right consistency of the stuffing. Adjust the quantity as required. It can also be skipped though.
  • You can also use oil instead of ghee for a vegan option but ghee or butter is suggested.
  • Keep in check the temperature of the tawa and regulate it from high to low flame as required. It should neither be too hot to burn the parathas or too cold.
  • Adjust spices as per taste.
  • Resting dough is very important as it absorbs the water content properly and becomes smooth.


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