• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Cooking From Heart
  • Home
  • Recipe Index
  • About
    • CH Accolades
    • CH Video Recipes
    • Privacy Policy
  • Contact
  • Subscribe to our Blog!
menu icon
go to homepage
  • Recipe Index
  • Contact
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • Contact
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » North Indian Recipes

    Matar Paratha | Green Peas Paratha

    Published: Feb 12, 2020 · Modified: Apr 24, 2021 by Ramya · 3 Comments

    14 shares
    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    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!

    Green Peas Paratha

    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!

    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

    📖 Recipe

    Matar Paratha

    Matar Paratha | Green Peas Paratha

    Ramya
    Quick filling peas paratha recipe!
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 10 minutes mins
    Total Time 35 minutes mins
    Course Indian Bread
    Cuisine North Indian
    Servings 4 Paratha

    MEASUREMENT

    1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

    Ingredients
      

    For the Peas Paratha Stuffing –

    • 1 cup Fresh Green Peas
    • 1 Green Chilli Finely Chopped
    • 1 teaspoon Grated Ginger
    • 1 teaspoon Cumin Seeds
    • 1 teaspoon Oil
    • Salt as needed
    • 2-3 tablespoon Fresh Coriander Leaves Finely Chopped

    For the Paratha –

    • 1.5 cups Whole Wheat Flour
    • Salt as needed
    • Water as needed
    • Oil as needed
    • Two Large Pinches A
    Prevent your screen from going dark

    Instructions
     

    • Mix whole wheat flour and salt. Knead well and make soft dough by adding water little by little. Mix a teaspoon 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. 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 tablespoon 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 teaspoon of oil/butter on both sides of the paratha and remove it on to a plate.
    • Serve hot with thick curd, raita and pickle.
    Keyword Indian Bread
    InstagramMention @cookingfromheart or tag #cookingfromheart if you have tried this recipe!
    YouTubeDo you enjoy short recipe videos? Subscribe to our YouTube channel to watch new videos!

    Matar 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 teaspoon 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 tablespoon 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 teaspoon of oil/butter on both sides of the paratha and remove it on to a plate.

    Serve hot with thick curd, raita and pickle.

    Matar Paratha

    Recipe Notes

    • 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.

    I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

    Share this: Show some love!

    • Click to share on Pinterest (Opens in new window) Pinterest
    • Click to share on Facebook (Opens in new window) Facebook
    • Click to share on X (Opens in new window) X
    • Click to share on Telegram (Opens in new window) Telegram
    • Click to share on WhatsApp (Opens in new window) WhatsApp

    Like this:

    Like Loading...

    More North Indian Recipes

    • Paneer Methi Matar Malai Recipe
      Paneer Methi Matar Malai | Dhaba Style Paneer Methi Matar
    • Best Dry Fruit Lassi Recipe
      Dry Fruit Lassi | Kesar Badam Pista Lassi
    • How to make Badami Paneer Curry Recipe
      Badami Paneer Curry | Restaurant Style Badami Paneer Masala
    • Capsicum Masala Curry
      Capsicum Masala | Capsicum Curry

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. vadiyala venkata sudhakar

      March 06, 2020 at 11:30 am

      Is there telugu version.. It's good very good

      Reply
      • chcooks

        March 06, 2020 at 10:04 pm

        Sorry I dont have a telugu version, but you can use google translate.

        Reply

    Primary Sidebar

    Welcome

    Ramya-CookingFromHeart

    Hi! I am Ramya, the face and voice behind Cooking from Heart 🙂 I was born in Andhra Pradesh, brought up in Chennai and currently living in Bangalore. My food is an amalgamation of the different exposures I have had in my life. More about me →


    Popular Recipes

    • Eggless Gulab Jamun Cake
      Eggless Gulab Jamun Cake

    • Fried Gram Chutney without Coconut
      Pottukadalai Chutney | Fried Gram Chutney without Coconut

    • Soya Sukka Curry
      Soya Chunks Chukka | Soya Sukka Curry

    • Bakery Style Egg Puffs Recipe
      Egg Puff | Bakery Style Egg Puffs Recipe

    • Pressure Cooker Tomato Rice | Easy One Pot Tomato Rice

    • No-Bake Mango Cheesecake with Agar Agar
      No-Bake Mango Cheese Cake with Agar Agar


    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Contact

    Newsletter

    • Sign Up! for emails and updates

    As seen on

    • Featured
    my foodgawker gallery

    COPYRIGHT © 2025 - Cooking From Heart

    This website uses cookies to improve your experience. We'll assume you're okay with this, but you can opt-out if you wish.Accept Read More
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT
    14 shares
    %d

      Rate This Recipe

      Your vote:




      A rating is required
      A name is required
      An email is required