Matar Paratha Recipe Green Pea Paratha Recipe

Matar Paratha is a delicious whole wheat flat bread stuffed with green peas. Matar Paratha also known as Matar Paratha is a healthy food and ideal for lunch box. Learn how to make Matar Paratha with step by step pictures.

My family loves different types of stuffed parathas and this matar paratha is a way to include peas for kids who don’t eat peas in stir fry form. When in season you can freeze green peas and enjoy them with dishes later.

About Matar Parantha

Matar Paratha is a whole wheat flatbread made using wheat flour, green peas, spices and herbs. This popular Matar Paratha in Hindi is a great lunchbox recipe to pack for kids and adults too.

Pea Paratha is tasty and nutritious for breakfast. There are many variations to make this Matar Paratha, here I am explaining the easy method of making it. This recipe of Matar Paratha is simple, quick and easy with kitchen staples.

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Matar Paratha Ingredients

• wheat flour – Wheat flour or chapatti flour is used to make paratha dough.
• green peas – It is best to use fresh green peas although you can also use frozen green peas.
• ginger garlic paste Ginger garlic paste is added for taste.
• Green chilly – Green chilli is added for spice.
• Shahi Jeera Shahi cumin enhances the taste of paratha.
• garam masala powder – Garam masala powder adds flavor to the stuffing.
• coriander leaves – Coriander leaves add great flavor so don’t miss it.
• Oil – Oil or ghee can be used to fry the paratha.

How to make Matar Parantha step by step

1.Add flour, salt and water in a mixing bowl. Knead soft and flexible dough. Set aside to rest.

2. Pressure cook the peas for 1 whistle (as I used frozen peas) with very little water, just at dipping stage, let it cool. Meanwhile, grind green chillies coarsely, add cooked peas to it and grind them coarsely.

3. Heat oil in a pan – add cumin, ginger garlic paste and fry until light golden. Then add pea mixture, garam masala and salt. Fry for 2 minutes until the spices mix well, then add green coriander and turn off the gas.

4. Make balls of equal size from flour and pea stuffing. Make balls of pea stuffing a little smaller than the dough. Roll each circle into a thick disc, place the stuffing in the middle by pulling all the edges as shown below and seal it.

5.Seal it completely and then roll it into thin/thick paratha as per your choice, sprinkling flour in between to prevent sticking. Heat a dosa pan and carefully add the paratha, sprinkle oil and cook till golden spots appear on both the sides. Apply ghee while serving.

Serve it hot with plain curd and mango pickle. What more do you need?! Yum combo!!

Expert Tips

• While adding water to peas, be careful not to make it too pulpy.
• To ensure that peas or any green vegetable remains green, after cooking it in a pressure cooker, release the pressure by hand and open it. This way the vegetables will remain green when added to the gravy – I got this tip from my cousin and it works.
• Adjust the number of whistles depending on the variety of pea.
• Keeping the inner stuffing ball a little smaller makes it easier to roll.
• Make thin or thick parathas as per your choice. We like ours a little skinny.

serving and storage

Matar Parantha tastes best when served with curd and pickle. The dough keeps well for about a week in the refrigerator and the pea stuffing keeps well for about 2 days when kept in the refrigerator.

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