Matar Paratha recipe with step by step photos | peas paratha recipe – very simple and delicious paratha with green peas filling
Crushed green peas are tempered with basic spices and filled in to make yummy parathas.
Also, this filling can also be used to make Matar Kachori, Matar Gujiya or you can even stuff this filling between two bread slices and enjoy Matar Sandwich.
Fresh or Frozen Peas
For the stuffing, you can either use frozen peas or fresh green peas. It is best if you use fresh peas for the recipe, but if green peas are not in season, then go ahead and use frozen peas for this healthy and delectable matar ka parantha. We have used fresh green peas for the stuffing.
How to make Peas Paratha without Stuffing
For this recipe, we have prepared green peas filling and then stuffed parathas with this filling. But if you don’t want to make stuffed parathas, then you can even prepare these peas parathas without stuffing. Just prepare the filling/stuffing, as mentioned in the recipe and then mix this filling while making dough. In this way, you can enjoy this yummy parathas and you can be saved from the hassle of stuffing inside the parathas.
Step by Step Recipe
For the dough
- In a wide bowl, combine wheat flour, turmeric powder, salt & oil and prepare a soft and smooth dough adding water gradually. Cover and keep it aside for 15-20 minutes.
For the Stuffing
- Boil water in a big vessel and place peas in it. Let it boil for 6-7 minutes. Drain excess water and let them cool down.
- Take peas in a mixer jar and blend to a paste. You may choose to crush it coarsely or make a fine paste.
- Heat oil in a non-stick pan and add dry red chilli, cumin seeds, hing and sliced onions. Mix and saute for 3-4 minutes. Then add all the dry spices – coriander powder, cumin powder, kitchen king masala, amchur and salt. Saute for another minute on low flame.
- Then add crushed peas and saute for 4-5 minutes on low-medium flame till everything gets blended well and excess water and moisture has been absorbed from the stuffing.
- Remove from flame and let the mixture cool down.
Preparing Parathas
- Before starting to make parathas, knead the dough well. If needed, use ½ teaspoon oil and knead till it becomes smooth and soft.
- Divide the dough and stuffing into 4 equal parts and make balls out of it.
- Dust a little flour and roll out the dough into a small circle. Keep stuffing in the centre, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
- Dust a little four and roll it again very gently, so that stuffing doesn’t come out.
- Heat a tawa/non stick pan and place the paratha.
- Cook the paratha using little oil/butter/ghee till golden brown spots appears on both sides.
- Repeat the same steps to make more parathas.
- Serve hot with curd or chutney or pickles.
Tips & Tricks
- If you don’t want to make stuffed parathas, then you can mix the filling while making dough. In this way, you can enjoy this yummy parathas and you can be saved from the hassle of stuffing inside the parathas.
- Rest paratha dough for 15-20 minutes.
- Make sure stuffing/filling is not hot or warm while making parathas, otherwise it will be difficult to roll parathas.
More Paratha Recipes
Pizza Paratha
Cabbage Paratha
Palak Paratha
Stuffed Moong Dal Paratha
Cheesy Aloo Paratha
Methi Thepla
Leftover Dal Paratha
Whole Wheat Vegetable Pockets
Recipe Card
Matar Paratha | peas paratha recipe
Loved this recipe? Leave a comment below and give us a 5★ rating
Ingredients (1 cup = 240 ml)
For the dough
- ¾ cup whole wheat flour
- ¼ teaspoon salt
- ¼ teaspoon turmeric powder (haldi), optional
- water as required to knead
- 1 teaspoon oil
For the stuffing
- 1 cup peas
- 2 teaspoon oil
- 1 dry red chilli broken & deseeded (can even use green chillies)
- ½ teaspoon cumin seeds (jeera)
- pinch of asafoetida/hing
- 1 small onion, sliced
- 1 teaspoon coriander powder/dhania powder + jeera/cumin powder
- ½ teaspoon amchur powder
- ½ teaspoon kitchen king masala
- salt to taste
Other ingredients
- oil to cook parathas
Instructions
For the dough
- In a wide bowl, combine wheat flour, turmeric powder, salt & oil and prepare a soft and smooth dough adding water gradually. Cover and keep it aside for 15-20 minutes.
For the Stuffing
- Boil water in a big vessel and place peas in it. Let it boil for 6-7 minutes. Drain excess water and let them cool down.
- Take peas in a mixer jar and blend to a paste. You may choose to crush it coarsely or make a fine paste.
- Heat oil in a non-stick pan and add dry red chilli, cumin seeds, hing and sliced onions. Mix and saute for 3-4 minutes. Then add all the dry spices - coriander powder, cumin powder, kitchen king masala, amchur and salt. Saute for another minute on low flame.
- Then add crushed peas and saute for 4-5 minutes on low-medium flame till everything gets blended well and excess water and moisture has been absorbed from the stuffing.
- Remove from flame and let the mixture cool down.
Preparing Parathas
- Before starting to make parathas, knead the dough well. If needed, use ½ teaspoon oil and knead till it becomes smooth and soft.
- Divide the dough and stuffing into 4 equal parts and make balls out of it.
- Dust a little flour and roll out the dough into a small circle.
- Keep stuffing in the centre, gather all the corners and seal the dough with the stuffing inside. Press it down gently to flatten it.
- Dust a little four and roll it again very gently, so that stuffing doesn’t come out.
- Heat a tawa/non stick pan and place the paratha.
- Cook the paratha using little oil/butter/ghee till golden brown spots appears on both sides. Repeat the same steps to make more parathas.
- Serve hot with curd or chutney or pickles.
Leave a Reply