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Matar Paratha

Matar Paratha

Matar Paratha or Peas Paratha is a stuffed Indian bread prepared using whole wheat flour and fresh green peas. This is a No Onion No Garlic recipe which is delicious, healthy and filling. It can be served for breakfast, lunch or dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast, Main Course
Cuisine Indian, Jain, Punjabi
Servings 2 People

Ingredients
  

For Dough

  • 1 Cup Whole Wheat Flour
  • Salt to taste
  • Water as required
  • 1 Tsp Oil (Optional)

Stuffing

  • 1 Cup Boiled Peas
  • 1 Tsp Grated Ginger
  • 1 Tsp Green Chilli
  • 1 Tsp Fennel Seeds (Saunf)
  • 1 Tbsp Oil
  • Salt to taste
  • 1.5 Tbsp Roasted Besan (Gram Flour)
  • 1 Tsp Red Chilli Powder
  • 1 Tsp Coriander Powder

Other Ingredients

  • Ghee as required

Instructions
 

Boiling Peas –

  •  Peal peas and set aside.
  •  In a sauce pan, bring water to boil. Add in peas and salt.
  •  Let it boil till soft and tender.
  •  Strain excess water completely using a strainer. Let it cool.

Prepare the Stuffing –

  •  In a mixer jar, add boiled peas, ginger, green chilli and fennel seeds.
  •  Grind coarsely.
  •  Heat oil in a pan. Add the peas mixture and give it a mix.
  •  Next add red chilli powder, coriander powder, salt and roasted gram flour (besan).
  •  Mix everything well.
  • Set aside and allow to cool.

Prepare the dough –

  •  In a mixing bowl take whole wheat dough.
  •  Add salt and give it a mix.
  •  Adding water in small quantity knead a soft dough.
  •   Apply ghee all over nicely and knead again to make it smooth.
  •  Cover and let it rest for 30mins.

Making Parathas –

  •  After the dough is well rested, knead it again till soft and smooth.
  •  Divide the dough into equal sized balls.
  • Taking one ball at a time, dust it with dry flour.
  •  Roll, apply ghee and fill the stuffing.
  •  Bring the edges together in the center, seal it properly. Remove excess dough, if any.
  •  Dust dry flour again and roll it into 6 -7 inches diameter or desired thickness.
  •  Heat tawa on a high flame. Place the paratha over hot tawa and cook for about half a minute or till the other side starts to bubble a bit.
  •  Flip the paratha and cook on the other side on a high flame.
  •  When both the sides are cooked (starts getting the brown spots), lower the flame and apply ghee on both the sides one by one.
  • Lower the flame, cook on both sides till crisp and lightly browned. Pressing the paratha using spatula will make it crispier.
  • Make all the parathas in a similar way using remaining dough balls.
  • Serve hot with curd, butter and pickle.

Video

Notes

Tips and Tricks –
 
  • Adding roasted besan not only adds the flavour but also helps in getting the right consistency of the stuffing. Adjust the quantity as required. It can also be skipped though.
  • You can also use oil instead of ghee for a vegan option but ghee or butter is suggested.
  • Keep in check the temperature of the tawa and regulate it from high to low flame as required. It should neither be too hot to burn the parathas or too cold.
  • Adjust spices as per taste.
  • Resting dough is very important as it absorbs the water content properly and becomes smooth.