Go Back
–+ servings
side close up shot of matar paratha stacked on a black plate topped with butter
Print Recipe
4 from 4 votes

Matar Paratha Recipe

Matar Paratha is a delicious green pea stuffed Indian flatbread. Learn how to make green peas paratha in a few simple steps.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Indian
Servings: 6
Calories: 226kcal
Author: Hina Gujral

Equipment

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.

Video

Nutrition

Calories: 226kcal | Carbohydrates: 37g | Protein: 8g | Fat: 6g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 286mg | Fiber: 7g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 19mg | Calcium: 31mg | Iron: 3mg