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Matar Paratha/Green Peas Flatbread Recipe

Written by on November 18, 2022

Green peas paratha is a whole wheat flatbread stuffed with spiced mashed peas filling. No onion no garlic paratha.

green peas paratha served on a plate

For The Paratha Dough
  • 2 cups whole wheat flour or 240 grams whole wheat flour
  • ½ teaspoon salt
  • 2 teaspoon oil
  • ½ to ⅔ cup water for kneading, add as required
For Green Peas Paratha Stuffing
  • 2.5 cups fresh green peas (matar) or 125 grams
  • ½ teaspoon cumin seeds – roasted
  • 1 tablespoon besan (gram flour) – roasted
  • 1 to 1.5 tablespoon finely chopped coriander leaves (cilantro)
  • 1 green chilli – finely chopped
  • 1 pinch asafoetida (hing)
  • ¼ teaspoon Garam Masala (optional)
  • salt as required
  • oil or ghee as required while roasting parathas
Making Dough
  • First take whole wheat flour, salt and oil in a mixing bowl or pan.
  • Mix very well. Then add ½ cup water and begin to knead.
  • Add more water if required while kneading.
  • Knead to a soft and smooth dough.
  • Cover and keep aside for 30 minutes.
Making Green Peas Paratha Stuffing
  • Steam fresh green peas in a pressure cooker or electric rice cooker. Do not boil them in water.
  • For steaming, take the green peas in a pan. Add 1 cup water to the cooker.
  • Place the pan with the green peas in the cooker. Now pressure cook for 3 to 4 whistles. I used an electric rice cooker to steam the green peas.
  • Drain the green peas very well. there should not be any water in them. Allow them to become warm or cool at room temperature.
  • Mash the green peas coarsely with a potato masher. Keep aside.
  • Heat a pan. Lower the heat and add cumin seeds in it.
  • Roast the cumin seeds till they become fragrant.
  • Remove and add the roasted cumin seeds to the mashed peas.
  • In the same pan, on a low flame, add besan. Stirring often, roast the besan.
  • The besan should become aromatic. its rawness should go away. The colour of the besan will also change. Do not brown too much or burn the besan.
  • Add the roasted besan to the mashed peas.
  • Add finely chopped green chilli, asafoetida (hing), finely chopped coriander leaves and salt as per taste.
  • You can also add garam masala powder. Stir and mix very well.
Rolling Stuffed Peas Paratha
  • Pinch small balls from the dough. Roll them and keep them covered.
  • Take 2 small balls and dust them with whole wheat flour.
  • Roll each of them to a round of 4 to 5 inches in diameter.
  • Place the green pea stuffing on one of the rolled rounds.
  • Cover with the second one and seal the edges firmly. Sprinkle some wheat flour on both sides.
  • Roll gently to a paratha of about 6 to 7 inches. Sprinkle flour as required while rolling.
Cooking Matar Paratha
  • Heat a Tawa or skillet and let it become hot. Place the peas paratha on the hot Tawa. On a medium to high flame, begin to roast the paratha.
  • When one side is partially cooked (about 1/4th) then flip the paratha.
  • Spread some oil or ghee on top. Flip the matar paratha again.
  • Now spread some oil or ghee on this side too.
  • If the matar paratha has been stuffed and rolled well, it will start puffing up while cooking.
  • Flip again. Press the paratha edges with a spatula too, so that they are cooked.
  • Flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.
  • Serve peas paratha hot or warmYou can also stack them in a roti basket and later serve them warm. You can make these matar parathas for breakfast or brunch with a side accompaniment of lemon or mango pickle. You can also serve it with some butter or curd.
  • For the best taste use fresh green peas. However, you can also make them with frozen peas.
  • The dough should be soft and pliable.
  • This recipe can be scaled.
  • The number of spices can be altered as per your taste. E.g. for a spicy paratha, you can increase the number of green chillies.
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