Matar Ka Paratha (Stuffed Green Peas Paratha)

By: Manjula Jain

February 25, 2018

Serving : 4 people
Total Time :45 minutes

Rate this recipe:

4.67 from 3 votes

Quick Links

Matar Ka Paratha (Stuffed Green Peas Paratha)

Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat. This can be a one-dish meal served with a side of yogurt or pickle. Matar Ka Paratha is also a great lunch box option. This recipe will be paratha.

Matar Ka Paratha

Ingredients

For Dough

  • 1 cup whole wheat flour chapati flour
  • 1/4 tsp salt
  • 1 tsp oil
  • 1/2 cup water approx,

Filling

  • 2 cup green peas I am using frozen peas
  • 2 tsp oil canola or vegetable oil
  • 1 Tbsp coriander powder dhania
  • 2 tsp fennel seed powder saunf
  • 1/4 tsp red chili powder
  • 1 Tbsp chopped green chili
  • 1/2 tsp mango powder amchoor
  • 1/2 tsp salt

Also Need

  • 1/4 cup whole wheat flour approx. for rolling paratha
  • 2 Tbsp oil approx. for cooking paratha
US Customary - Metric

Instructions

To Make Dough

  • Mix flour, salt, and oil, add water as needed to make a soft dough.
  • Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
  • Cover the dough and let the dough rest for at least ten minutes.

To Make Filling

  • Boil the peas with 1-1/2 cups of water, over medium heat till they are very tender. Drain the water. Mash them using fork or with fingers. Add all the spices to green peas coriander, fennel seed powder, chili powder, mango powder, green chili and salt, mix it well.
  • Heat the oil in a frying pan, add green peas, and stir-fry until peas come together, keep mashing them with a spatula. Peas should be still a little moist, the consistency should be the soft dough. This should take about 4-5 minutes.
  • Let the filling cool to room temperature.

To Make Paratha

  • Divide the dough and filling into eight equal parts and form into balls.
  • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
  • Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
  • Press the filled ball lightly on dry whole wheat flour from both sides.
  • Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
  • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
  • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
  • Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
  • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

Notes

Notes
Parathas can be kept at room temperature  for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
Serving Suggestions
Parathas can be served with Tomato Chutney, Plain Yogurt, pickle, or any gravy base dish.
Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
 
Matar Ka Paratha

Matar Ka Paratha (Stuffed Green Peas Paratha)

Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal, making it a special treat. This can be a one-dish meal served with a side of yogurt or pickle. Matar Ka Paratha is also a great lunch box option. This recipe will be paratha.
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
 
 

For Dough

  • 1 cup whole wheat flour chapati flour
  • 1/4 tsp salt
  • 1 tsp oil
  • 1/2 cup water approx,

Filling

  • 2 cup green peas I am using frozen peas
  • 2 tsp oil canola or vegetable oil
  • 1 Tbsp coriander powder dhania
  • 2 tsp fennel seed powder saunf
  • 1/4 tsp red chili powder
  • 1 Tbsp chopped green chili
  • 1/2 tsp mango powder amchoor
  • 1/2 tsp salt

Also Need

  • 1/4 cup whole wheat flour approx. for rolling paratha
  • 2 Tbsp oil approx. for cooking paratha

Instructions
 

To Make Dough

  • Mix flour, salt, and oil, add water as needed to make a soft dough.
  • Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
  • Cover the dough and let the dough rest for at least ten minutes.

To Make Filling

  • Boil the peas with 1-1/2 cups of water, over medium heat till they are very tender. Drain the water. Mash them using fork or with fingers. Add all the spices to green peas coriander, fennel seed powder, chili powder, mango powder, green chili and salt, mix it well.
  • Heat the oil in a frying pan, add green peas, and stir-fry until peas come together, keep mashing them with a spatula. Peas should be still a little moist, the consistency should be the soft dough. This should take about 4-5 minutes.
  • Let the filling cool to room temperature.

To Make Paratha

  • Divide the dough and filling into eight equal parts and form into balls.
  • Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
  • Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
  • Press the filled ball lightly on dry whole wheat flour from both sides.
  • Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
  • Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
  • After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
  • Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
  • Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.

Notes

Notes
Parathas can be kept at room temperature  for up to two days wrapped in aluminum foil or in a covered container.  For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
Serving Suggestions
Parathas can be served with Tomato Chutney, Plain Yogurt, pickle, or any gravy base dish.
Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.
 
Tried this recipe?Let us know how it was!

Comments

Comment policy: We love comments and appreciate the time that readers spend to share ideas and give feedback. However, all comments are manually moderated and those deemed to be spam or solely promotional will be deleted.

    Malay
    December 10, 2019 at 8:57 am

    5 stars
    Fantastic recipe and amazing teste. Thanks

    chhavi
    July 2, 2018 at 7:25 am

    I always wondered how the peas stayed toghether in a peas paratha.Thankyou so much for sharing the trick to boil and saute it before stuffing!

    Sandhya Sharma
    April 6, 2018 at 3:31 am

    5 stars
    Nice recipe ! You explain the recipe so well that beginners in cooking will easily follow everything. Thanks for sharing.

      Manjula Jain
      April 6, 2018 at 8:35 am

      Sandhya, Thank you

      Simona
      June 11, 2018 at 4:13 pm

      4 stars
      Thank you for sharing, I like your cooking recipes video.

        Manjula Jain
        June 11, 2018 at 10:55 pm

        Simona, thank you

    Linda Silo
    February 27, 2018 at 12:07 am

    These parathas were amazing! I served them with dal makhani for supper, with raving results. I absolutely love your videos, they are so precise and instructive that one just can’t go wrong. After living in India for years we are total Indian Food converts, now living back at home in South Africa. Whenever my memory fails me on authentic cooking, I always find inspiration in your superb videos. Thank you for your fantastic work and also, for reminding me so much of my own Mom. Linda Silo, Port Elizabeth, R.S.A.

      Manjula Jain
      March 9, 2018 at 12:51 am

      Linda, Thank you I appreciate you comment it makes me happy.

Check other Recipes

Gulab Jamun
Gulab Jamun
Tomato Chutney
Tomato Chutney
Zucchini Rice
Zucchini Rice
Palak Paneer (Spinach)
Palak Paneer (Spinach)