Simple, easy and tasty Fresh Green Peas Paratha – Matar Paratha recipe with detailed step-wise pictures. Make these easy peas parathas for breakfast lunch or dinner!
January was a hectic month with a wedding in the family and lots of travel. The blog took a sideline with the many things going on in my personal life. Nevertheless, happy to be back and with this recipe of really simple but delicious Matar Paratha. Those of you who follow me on Instagram must have seen I made this almost a month back and promised to post the recipe in the new year. So the recipe is here, albeit a month late 😀 Before the winter vanishes for the year and while there are still fresh green peas in the market, make off this green peas paratha!
This recipe of Matar Paratha is very similar to many other paratha recipes that I have shared already. Using fresh green peas, especially the ones we get around winter work the best for this recipe as they are naturally sweet and tender. To keep them going for a few more months, I always make sure to freeze a batch or two. There are a number of methods for freezing fresh green peas all over the internet. What I follow is very straight forward and no-brainer to be honest. I store the fresh shelled peas in ziplock bags – that’s all. No blanching, no boiling, no treatment whatsoever. And they remain fresh as long as they last. Try it if you wish! Check out other paratha and Indian bread recipes.
How to make Matar Paratha | Green Peas Paratha –
Detailed step-wise picture recipe of making Matar Paratha | Green Peas Paratha –
Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a tsp of oil to the prepared dough and set aside covered for at least 10 mins.
Meanwhile, prepare the filling- in a heavy bottomed pan, heat oil and add cumin seeds, grated ginger and finely chopped green chillies. Add asafoetida. Fry for a minute.
Now add fresh green peas and sprinkle salt as needed.
Cook covered for 3-4 mins until the peas are tender. Using a masher, gently mash the green peas. Let the stuffing cool for a bit and then add finely chopped fresh coriander leaves.
Make equal sized balls of the prepared dough.
Take a ball of the prepared dough. Roll it into a thick roti.
Place 2-3 tbsp of matar stuffing at the center of the rolled-out roti.
Start pleating the dough from one side and close it from all the directions. Remove any excess dough from top.
Gently press it again and roll into a thick paratha. If required, dust additional wheat flour.
On a heated tawa/flat pan, cook the paratha on both sides until golden brown spots appear. Spread a tsp of oil/butter on both sides of the paratha and remove it on to a plate.
Serve hot with thick curd, raita and pickle.
- Adjust the spices in the stuffing as per taste. You can also use red chilli powder, cumin powder, garam masala powder, aamchoor powder for a masala version.
- Roll out a thick circle and place the stuffing at the center. Close and seal it well and make sure there are no air bubbles. Roll it slowly so that the stuffing doesn’t come out.
- Cook on medium/low flame until nice golden spots appear on both sides. Press the paratha with a ladle occasionally.
- I used oil to cook the paratha. Butter enhances the taste further.
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