Matar Ka Paratha is a delicious green pea stuffed Indian flatbread. With fresh green peas in abundance during the winter season, peas paratha is an absolute family favorite vegetarian breakfast. Serve matar paratha with simple raita, pickle, and butter for a hearty Indian breakfast.
About 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. Some might even say that they taste rather bland.
However, you don’t have to worry about the same with these parathas. Mix in some spices, follow the recipe and you’ll be surprised by the deliciousness of the buttery, soft, melt in the mouth matar paratha.
As a kid, I was never a fan of green peas. I hated them so much that I used to pick each green peas out of my plate but as I grew up, so did my taste and look at me now! I am helplessly in love with peas and creating delicious recipes like matar paratha with these green pearls.
About Matar Ka Paratha…
There’s one thing which is kind of an inarguable fact about Punjabi culture; that we live for 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 butter! In the huge extended family of paratha, Matar ka Paratha is surely one of our family’s favorite, especially during the winter season.
Matar Paratha is an excellent vegetarian, vegan, and wholesome Indian breakfast. If you are looking for a no onion or garlic recipe, then it is worth bookmarking.
The best way to enjoy a matar paratha is with loads of butter, flavorsome raita, and a piping hot masala tea (chai). This combination is totally a winter bliss and always a classic Indian breakfast. That never goes out of fashion.
How To Make Matar Paratha – 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. It is a time taking process but my personal favorite.
Method 3) Prepare the stuffing as suggested in method 2 and combine it while binding the dough. This way you won’t have to stuff the paratha. The dough itself will have the flavor of green peas.
Tips To Make Perfect Peas Paratha:
Use fresh green peas to make the matar paratha. The flavor of fresh green peas is way tastier than the frozen ones.
If you are using frozen peas, thaw them at room temperature and then use it as directed in the recipe for making the paratha stuffing.
A teaspoon of gram flour (besan) or sattu flour (chana dal flour) is added in 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.
How To Store Green Peas Mixture?
Allow the prepared green peas stuffing to cool down completely. Transfer it to an airtight container with a lid. Keep it in the fridge for the next 4 – 5 days. It remains fresh and good to use.
Watch Step-By-Step Matar Paratha Recipe Video:
Here are a few more green pea recipes you might like:
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Matar Ka Paratha Recipe
For the Stuffing
- 2 Cup fresh green peas
- 2 tablespoon cooking oil
- 1 teaspoon cumin seeds (jeera)
- 1/4 teaspoon asafoetida
- 1 tablespoon grated ginger
- Salt to taste
- 1/2 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
- 1/2 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 1/4 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.