Matar Paratha is a vegetarian green pea stuffed Indian flatbread. It is an absolute family favorite fulfilling, and wholesome breakfast. Serve green peas paratha with raita, pickle, and butter for a hearty Indian breakfast.
About Matar Paratha
There’s one thing which is kind of an inarguable fact about Punjabi culture; that we live for good food.
We start to feel incomplete if a week goes by where we haven’t had a meal of hot fresh paratha with dollops of homemade white butter!
In the huge extended family of paratha, matar paratha is surely one of our family’s favorite, especially during the winter season. It is an excellent wholesome Indian breakfast. If you are looking for a no onion or garlic recipe, then the green peas paratha recipe is worth bookmarking.
More Reasons To LOVE Green Peas Paratha
easy & tasty
wholesome & fulfilling
meal-prep and lunchbox friendly
The Fresh Green Peas
Green Peas are starchy yet high in fiber, vitamins, minerals, and proteins. It’s a green vegetable after all.
Peas don’t really have a strong flavor base. Mix in some spices, follow my green pea stuffing recipe and you’ll be surprised by the deliciousness of the buttery, soft, melt-in-the-mouth matar paratha.
You can use fresh, canned, or frozen green peas for making the paratha stuffing.
TIP: If you are using frozen green peas, thaw them at room temperature, and then cook. In the case of canned green peas, rinse them with water to remove starch and preservatives, drain nicely and then use them for making paratha stuffing.
Green Peas Stuffing – 3 Ways
Method 1) Steam or pressure cook the green peas, combine them with the spices, salt, and blend to make the paratha stuffing.
Method 2) Blend the green peas to a smooth paste. Heat oil, add cumin seeds followed by the green peas mixture, spices, and salt.
Fry the green peas mixture till it starts leaving the surface of the pan and comes together. Add gram flour and mix nicely. The stuffing will be totally dry and nicely roasted.
Method 3) Prepare the stuffing as suggested in method 2 and combine it while binding the dough for paratha. This way you won’t have to stuff the paratha. The dough itself will have the flavor of green peas.
My Tried & True Tips
Use fresh green peas to make the matar paratha. The flavor of fresh green peas is way tastier than the frozen ones.
A teaspoon of gram flour (besan) or sattu flour (chana dal flour) is added to the peas mixture to make it non-sticky and tastier. But it is totally optional.
You can combine fresh herbs like coriander, spring onion, or dill leaves in the green peas stuffing to make it more healthy and tasty.
Do not overstuff the paratha with the peas mixture else it will tear from the sides.
While rolling the paratha be gentle. If you will put too much pressure the pea stuffing will ooze out from the sides of the paratha.
Watch Matar Paratha Video
Leftover Green Peas Stuffing
Allow the prepared green peas stuffing to cool down completely.
Transfer it to an airtight container with a lid. Keep it in the refrigerator for the next 4 – 5 days or a week. It remains fresh and good to use.
This combination is totally a winter bliss and always a classic Indian breakfast that never goes out of fashion.
More Green Pea Recipes
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Matar Paratha Recipe
For the Stuffing
- 2 Cup green peas (matar)
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds (jeera)
- ¼ teaspoon asafoetida
- 1 tablespoon grated ginger
- Salt to taste
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1 teaspoon coriander powder (dhaniya powder)
- 1 teaspoon mango powder (amchur powder)
- 1 tablespoon gram flour (besan)
Ingredients for the dough
- 2 Cups whole wheat flour (atta)
- Water to bind the dough
- a pinch of salt
- ½ teaspoon cooking oil + for cooking each paratha
Prepare Green Peas Stuffing:
- To prepare the stuffing, make a paste of green peas in a mixer without using water. If the peas are too hard to grind, sue 1 – 2 tablespoon of water.
- Heat oil in a pan over medium heat. Add cumin seeds, asafoetida, and ginger. Fry them over low heat for a minute.
- Add pea paste and fry over low heat till all the moisture is evaporated. Keep stirring at regular intervals to avoid burning of the masala.
- Add salt and spices. Mix nicely and cook the peas paste for another few minutes. At last, add gram flour, mix and cook for 5 – 7 minutes. Turn off the heat and allow the filling to cool down completely.
Prepare the Dough:
- Meanwhile, prepare the dough for the paratha. We need chapati like dough for the matar paratha.
- Now roll the stuffed paratha gently to the size of a chapati or roti.
- Combine salt and flour. Mix nicely. Using a ¼ cup of water at a time bind a non-sticky, smooth dough. Knead it for 3 – 5 minutes. Smear the dough with oil. Cover and rest for 5 – 15 minutes.
Stuff Peas Paratha:
- To make the Matar Paratha, heat a griddle pan (tawa) over medium heat.
- Pinch a lemon size portion from the dough. Shape it into a round ball. Roll out this ball into a small disc about 3 inches in diameter.
- Add one tablespoon of the peas stuffing in the center of the rolled out disc. Be careful not to overstuff the paratha.
- Bring together the edges of the dough to seal the peas stuffing. Gently press the disc with the pressure of your palm. Now roll the stuffed paratha lightly to the size of a chapati or roti.
Cook Peas Paratha:
- Cook the matar paratha on a preheated griddle (tawa) from both the sides until the brown char marks or spots appear.
- Smear a teaspoon of ghee/oil on each side of paratha, gently press it with a flat spatula and cook till uniformly crisp from both sides.
- Serve matar paratha warm with raita, pickle and a cup of masala chai.