Matar Paratha
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. surface.
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.
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Notes
I add salt to the atta so that the paratha does not taste bland. You may also add half a teaspoon of black pepper powder to the atta in place of chili flakes.
I have used fresh green peas but you can use the frozen variant to make these parathas if fresh peas are not available.
Adding coriander powder to the onions enhances the taste of the stuffing and helps the onions lose moisture quickly.
Use a soft hand while mixing boiled potatoes, or else the mixture will become unnecessarily moist. You may skip adding boiled potato if you want.
Nutrition Info (Estimation Only)
Nutrition Facts
Matar Paratha
Amount per Serving
Calories
283
Calories from Fat 36
% Daily Value*
Fat
4
g
6
%
Saturated Fat
0.4
g
3
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
1
mg
0
%
Sodium
58
mg
3
%
Potassium
492
mg
14
%
Carbohydrates
49
g
16
%
Fiber
10
g
42
%
Sugar
4
g
4
%
Protein
12
g
24
%
Vitamin A
88
IU
2
%
Vitamin C
7
mg
8
%
Calcium
33
mg
3
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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