Matar Paratha
Matar paratha is a delicious Indian flatbread stuffed with spiced green peas. Made from whole wheat flour, the dough is rolled out and filled with a mixture of mashed peas, onions, and spices, then cooked on a skillet until golden brown.
Ingredients
Ingredients
For the Dough:
- 2 Cup Whole wheat flour
- ½ teaspoon Salt
- Water (as needed)
- 1 tablespoon Oil
For the Filling:
- 1 Cup Green peas (fresh or frozen)
- 1 Green chili, finely chopped
- ½ Inch ginger, grated
- ½ teaspoon Cumin seeds
- ½ teaspoon Garam masala
- ½ teaspoon Red chili powder
- Salt to taste
- 1 tablespoon Oil
- Fresh coriander leaves, chopped
Instructions
Prepare the Dough
- First, in a large bowl, combine 2 cups of whole wheat flour with ½ teaspoon of salt. Then, gradually add water and knead the mixture until it forms a soft, pliable dough. Make sure the dough is smooth and easy to work with.
- Next, adding 1 tablespoon of oil to the dough will make it even more elastic and smooth. This helps the dough become easier to roll out and shape.
- After that, cover the dough with a damp cloth and let it rest for about 20-30 minutes. This allows the dough to relax, making it easier to roll out later.
- As a matter of fact, letting the dough rest ensures better rolling and helps in achieving a softer paratha.
Make the Filling
- First, heat 1 tablespoon of oil in a pan over medium heat. Then, add ½ teaspoon of cumin seeds and let them splutter for a few seconds. This brings out their rich flavor.
- Add 1 finely chopped green chili and ½ inch grated ginger. Sauté until fragrant, which should take about 1 minute.
- Add 1 cup of green peas (fresh or frozen) and cook until tender. Stir in ½ teaspoon garam masala, ½ teaspoon red chili powder, and salt to taste.
- Cook for another 2-3 minutes. Finally, mix in chopped fresh coriander leaves and allow the filling to cool.
Assemble the Parathas
- Once the dough has rested and the filling has cooled, divide the dough into equal-sized balls.
- Roll each ball into a small circle, place a spoonful of the pea filling in the center, and fold the edges of the dough over the filling.
- Flatten the filled dough gently and roll it out into a larger circle. This process requires a delicate touch to prevent the filling from spilling out.
Cook the Parathas
- Heat a tawa or flat pan over medium heat. Place the rolled paratha on the pan and cook until small bubbles start to appear on the surface.
- Flip the paratha and cook the other side. Apply a little oil or ghee around the edges and cook both sides until golden brown and crisp.
- So as to achieve an even golden color, press gently with a spatula. At last, the parathas should have a slightly crispy exterior and a soft interior.
Serve
- Serve the hot Matar Parathas with yogurt, pickles, or a dollop of butter.
Notes
Variations
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- To spice it up, add more green chilies or red chili flakes to suit your taste.
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- Alternatively, try mashed potatoes or grated carrots instead of green peas for a new flavor.
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- For a vegan version, use oil instead of ghee to make it dairy-free.
Pro-Tips
1. Make sure your dough is soft and smooth, which helps you roll it out easily. If it’s sticky, just add a little flour; if it’s too dry, add a tiny bit of water. 2. Always cook the pea filling until it’s dry, so the parathas don’t get soggy. Lightly mashing the peas makes the filling smooth and easy to spread. 3. When rolling, use a rolling pin with some flour on it to stop sticking. This way, the dough rolls out evenly and won’t tear. 4. Cook the parathas on medium heat to ensure they are cooked evenly. This prevents burning on the outside while staying raw on the inside.Nutrition
Nutrition Facts
Matar Paratha
Amount per Serving
Calories
180
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Sodium
300
mg
13
%
Potassium
200
mg
6
%
Carbohydrates
30
g
10
%
Fiber
4
g
17
%
Sugar
2
g
2
%
Protein
6
g
12
%
Vitamin A
100
IU
2
%
Vitamin B1
0.1
mg
7
%
Vitamin B2
0.1
mg
6
%
Vitamin B3
0.5
mg
3
%
Vitamin B5
0.2
mg
2
%
Vitamin B6
0.1
mg
5
%
Vitamin C
10
mg
12
%
Vitamin K
3
µg
3
%
Calcium
30
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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