Matar Paratha is an absolute family favourite fulfilling, and wholesome Indian breakfast.
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In the huge extended family of paratha, matar paratha is surely one of our family’s favourite, 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
- vegan
- nut-free
- wholesome & fulfilling
- meal-prep and lunchbox friendly
Winter Green Peas
In India, during the winter season we are blessed with bountiful of fresh green peas that taste extremely delicious and sweet on their own.
Hence, we have so many green peas recipes like chura matar, kachori, matar ka nimona, matar ki ghugni, methi matar malai to celebrate the seasonal produce Green Peas are starchy yet high in fiber, vitamins, minerals, and proteins.
You can use fresh, canned, or frozen green peas for making the 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.
Watch Matar Paratha Video
Serving Suggestion
The best way to enjoy a matar paratha is with loads of white butter, flavoursome raita, seasonal homemade pickle, 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.
Hina’s Tried and True Tips
- Use fresh green peas to make the matar paratha. The flavour 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.
- 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.
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Matar Paratha Recipe
- Blender
- Tawa/Griddle
Ingredients
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
Instructions
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.
aparna anurag says
yummy
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kalaa shree says
yummy
thanks for sharing with us.
Hina Gujral says
My pleasure 🙂
Extract Manufacturer says
Delicious and can’t wait without trying this.Thanks a lot.
Jayalakshmi Siva says
Tasty way to eat peas. Definitely kids wil like this Paratha.
Hina Gujral says
It is an all-time kid’s favorite breakfast.
Udaya Bhaskar says
Excellent
Hina Gujral says
thank you!
shruthi says
So healthy! will give this a try soon
Hina Gujral says
Hope you like it!
Suriya says
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Debjani says
Thank you 😊 it’s tasty 🤤
Hina Gujral says
glad you like it!
Aryah says
Best mattar paratha recipe
Hina Gujral says
Your feedback made me so happy.