Matar Paratha- How to Make Matar Paratha

Matar ka Paratha is stuffed paratha of the season! Matar paratha or green-peas paratha is a popular whole wheat flatbread. Made with whole wheat dough with a stuffing of spiced mashed green peas. Follow the paratha recipe while leaving calories in paratha out of the picture here.

In a Punjabi house like mine, stuffed paratha topped with homemade butter is a regular Indian breakfast recipe during winters. Paneer paratha, Gobi paratha or Matar paratha is among my top choices for menus on weekends.

And when its winters I make it to the point to make green peas dishes or matar recipes. I often make Hare Matar ke kabab,  Aloo Matar , Matar paneer or Matar Paratha.

How to make paratha is the first thing I asked my mother when I was a beginner in cooking myself. I learned all types of parathas be it stuffed or laccha paratha from her.

How to Make Matar Paratha Recipe Video

Among all stuffed paratha recipe matar paratha is my favorite because green peas is not only wholesome but healthy as well.

Green Peas Benefits

Green peas hold remarkable nutritional and antioxidants value. Including them, in your regular diet, will help you strengthen digestion and tonify the stomach. Green peas calories are a great choice for shedding some pounds. As 100 grams of green peas has 81 calories. Green peas benefits are remarkable too. They are rich in Vitamin K, Manganese, Vitamin C and fiber.

Coming back to matar ka paratha recipe, it has a very soft texture stuffed with Indian spices and fresh coriander. The paratha is so savory that you can eat them straight out of the tava. You can also serve matar ka paratha with tangy mint chutney or plain yogurt.

I usually make the dough and the stuffing for the parathas beforehand so that I can quickly serve them on the table at the time of the breakfast. Other stuffed parathas you can serve with the same dough is Methi Paratha, Gobi Paratha, Chane Ke Saag Paratha, Paneer Paratha.

When you are not up for stuffed parathas you can also make Lachcha Paratha and serve it with any of my Paneer recipes.

Matar Paratha Recipe Notes 

• While grinding the matar or green peas do not add water in the mixing grinder. As with water, it will be difficult to mix the stuffing in the dough.
• A soft paratha starts with a perfectly-kneaded dough. To make a soft dough, knead it for 6-7 minutes.
• The dough for any stuffed paratha needs to be really elastic otherwise the paratha won’t be soft.
• Use the palm of your hand and press it in the center of the dough and knead likewise to make a soft, fluffy dough.
• While shallow frying or roasting the paratha make sure the griddle or tava is really hot.
• You can make aloo matar paratha by simply adding boiled and mashed potatoes to this same stuffing.

  📖 Recipe

  

  Matar Paratha - How to Make Stuffed Paratha

  Matar ka Paratha is stuffed paratha of the season! Matar paratha or green-peas paratha is a popular whole wheat flatbread. Made with whole wheat dough with a stuffing of spiced mashed green peas. Follow the paratha recipe while leaving calories in paratha out of the picture here.

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  Course: breads, Breakfast

  Cuisine: Indian, indian cuisine

  Keyword: paratha

  Prep Time: 10 minutes minutes

  Cook Time: 20 minutes minutes

  Total Time: 30 minutes minutes

  Servings: 4

  Calories: 230kcal

  Author: Rekha Kakkar

  Ingredients

  • 2 Cups Fresh Green Peas
  • 1 teaspoon Ginger chopped
  • 1 Green chili chopped
  • 1 tablespoon Coriander chopped
  • 1 teaspoon Garam Masala
  • 1 teaspoon Coriander Powder
  • ½ teaspoon Anardana Crushed
  • Salt to taste

  Instructions

  (How To Make A Soft Dough)

  • Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.
  • Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.
  • Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
  • Keep kneading the dough for 6-7 minutes before rolling it for paratha.
  • The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.
  • Take fresh peas and grind it to a coarse paste in a mixer grinder. While grinding it does not add water in the paste.
  • Now, take a bowl and add the coarse paste in it.
  • After that add a teaspoon of ginger and a teaspoon of one chopped green chili.
  • After that add freshly chopped coriander leaves and mix them.
  • Add the spices, starting with a teaspoon of coriander leaves, half a teaspoon of crushed anardana (pomegranate) and salt.
  • Mix the ingredients and keep them aside.

  (To make Matar Paratha)

  • Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
  • Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.
  • When you have made the circle add the matar stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again.
  • Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
  • Heat up a griddle or tava and smear it with the small quantity of ghee.
  • Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.
  • Serve the paratha hot alongside homemade butter and some tangy mint chutney.

  Nutrition

  Calories: 230kcal