Matar paratha is a popular Indian flatbread that consists of a slightly spicy stuffing of boiled green peas. This stuffing is made by cooking onions, ginger and a variety of aromatic spices and finally mixing with boiled potatoes, coriander leaves, kasuri methi, dry mango powder and other spices. The stuffed parathas are cooked to perfection until soft and golden with ghee or butter brushed on the surface. Continue reading my recipe to learn the steps to make matar paratha at home.
KEY TAKEAWAYS
- Matar paratha is widely consumed in the northern parts of India as well as in many other regions, especially in the winter season.
- Serve it hot with any dry veg or non-veg side dish or as is along with yogurt, raita, onion rings or any pickle.
- Matar paratha tastes slightly spicy, earthy, tangy and nutty.
- Other similar recipes are matar kachori, aloo paratha, paneer paratha, gobi paratha, mooli paratha and sattu paratha.
The Ingredients:
To make the paratha dough:
- 2 cup wheat flour (atta)
- ½ tsp salt
- ½ tsp chili flakes
- Water as required
- Cooking oil (as required for greasing the surface)
To make the paratha stuffing:
- 250 grams green peas (fresh or frozen)
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp ginger (finely chopped)
- 1 piece onion (large, finely chopped)
- ¼ tsp turmeric powder
- 1 tsp green chili (finely chopped)
- ½ tsp coriander powder
- 1 piece potato (boiled, peeled, grated)
- ½ tsp salt
- ½ tsp Kasuri methi
- ¼ tsp garam masala powder
- Coriander leaves (a handful, finely chopped)
- ½ tsp dry mango powder (amchur)
To roll the paratha:
- Wheat flour (as required to coat)
- Cooking oil (as required for greasing)
To fry the paratha:
- Ghee or butter (as required for greasing)
A childhood friend made these parathas for us one evening for dinner. She lives in Delhi since her marriage and was visiting us for Christmas. The parathas were very nice, soft and reasonably tasty. As I love to cook too, I kept staring at her while she rolled and cooked them.
I made these parathas alone after a few weeks when they went to Delhi. I was little scared but it was successful. I was amazed at the result because I didn’t make these parathas before myself but they turned out just as good as my friend’s. My sons and my husband liked them very much and asked for more. They lauded me a lot and I thanked my friend from whom I learned this recipe.
How to Make Matar Paratha? (Step by Step Guide with Images)
Step 1: First, mix ½ tsp of salt and ½ tsp of chili flakes with 2 cups of wheat flour. Then add water gradually as required to make the dough. Grease the surface with cooking oil, cover it, and let it rest for about 15 minutes.
Step 2: Peel and boil 250 grams of green peas for a minute. Transfer them onto a plate to cool.
Step 3: Blend them to a coarse paste.
Step 4: Fry 1 tsp of cumin seeds first in 1 tbsp of cooking oil on a medium flame before adding 1 tsp of finely chopped ginger to it. Add 1 large piece of finely chopped onion and fry on a high flame until soft and dry.
Step 5: Mix ¼ tsp of turmeric powder, 1 tsp of finely chopped green chilies and ½ tsp of coriander powder. Add the green pea paste. Mix and cook on a high flame for 2 to 3 minutes until it is dry and loses the raw taste.
Step 6: Transfer and spread it in a large bowl to cool down quickly.
Step 7: Mix 1 piece of potato (boiled, peeled, grated), ½ tsp of salt, ½ tsp of Kasuri methi, ¼ tsp of garam masala powder, a handful of finely chopped coriander leaves and ½ tsp of dry mango powder (amchur) with the green peas.
Step 8: Make pedas, put the stuffing, seal and press the pedas with a little bit of oil on their surface to spread the stuffing inside. Let them rest for 2 minutes.
Step 9: Coat them with dry atta and roll to a relatively thin paratha.
Step 10: Fry them on a preheated tawa. Flip to cook both sides.
Step 11: Apply ghee or butter on both sides. Press the sides to cook properly. Remove when done.
Step 12: Your soft and delicious homemade matar paratha is ready.
Recipe Card
Matar Paratha
Ingredients
To make the paratha dough:
- 2 cup wheat flour atta
- ½ tsp salt
- ½ tsp chili flakes
- Water as required
- Cooking oil as required for greasing the surface
To make the paratha stuffing:
- 250 grams green peas fresh or frozen
- 1 tbsp cooking oil
- 1 tsp cumin seeds
- 1 tsp ginger finely chopped
- 1 piece onion large, finely chopped
- ¼ tsp turmeric powder
- 1 tsp green chili finely chopped
- ½ tsp coriander powder
- 1 piece potato boiled, peeled, grated
- ½ tsp salt
- ½ tsp Kasuri methi
- ¼ tsp garam masala powder
- Coriander leaves a handful, finely chopped
- ½ tsp dry mango powder amchur
To roll the paratha:
- Wheat flour as required to coat
- Cooking oil as required for greasing
To fry the paratha:
- Ghee or butter as required for greasing
Instructions
- First, mix ½ tsp of salt and ½ tsp of chili flakes with 2 cups of wheat flour. Then add water gradually as required to make the dough. Grease the surface with cooking oil, cover and let it rest for about 15 minutes.
- Peel and boil 250 grams of green peas for a minute. Transfer them onto a plate to cool.
- Blend them to a coarse paste.
- Fry 1 tsp of cumin seeds first in 1 tbsp of cooking oil on a medium flame before adding 1 tsp of finely chopped ginger to it. Add 1 large piece of finely chopped onion and fry on a high flame until soft and dry.
- Mix ¼ tsp of turmeric powder, 1 tsp of finely chopped green chilies and ½ tsp of coriander powder. Add the green peas paste. Mix and cook on a high flame for 2 to 3 minutes until it is dry and loses the raw taste.
- Transfer and spread it in a large bowl to cool down quickly.
- Mix 1 piece of potato (boiled, peeled, grated), ½ tsp of salt, ½ tsp of Kasuri methi, ¼ tsp of garam masala powder, a handful of finely chopped coriander leaves and ½ tsp of dry mango powder (amchur) with the green peas.
- Make pedas, put the stuffing, seal and press the pedas with a little bit of oil on their surface to spread the stuffing inside. Let them rest for 2 minutes.
- Coat them with dry atta and roll to a relatively thin paratha.
- Fry them on a preheated tawa. Flip to cook both sides.
- Apply ghee or butter on both sides. Press the sides to cook properly. Remove when done.
- Your soft and delicious homemade matar paratha is ready.
