Matar Paratha (Stuffed) Recipe

For me, stuffed parathas are the perfect breakfast item to start your day with. In the morning you need the energy to get your day started and the carbs you get from parathas give you enough energy to stay active until lunch time. And you can decide the stuffing depending on what you are craving for on a particular day or what ingredients are available to you. Apart from the basic aloo, pyaaz and paneer, you can stuff almost anything in the parathas.

Today we are going to share with you the recipe of matar parathas. You can make these for your breakfast, lunch or dinner. So without any further due let’s get started with the recipe.

Also Read: Carrot And Paneer Stuffed Paratha Recipe

Ingredients

For the dough

• Wheat flour- 2 cups
• Salt- ½ salt
• Oil- 2 tsp.
• Water- as required for kneading the dough

For the stuffing

• Green peas/matar- 1 ¼ cup
• Cumin seeds/jeera- ½ tsp.
• Gram flour/besan- 1 tbsp.
• Coriander leaves- 1 tbsp. (finely chopped)
• Green chilli- 1 (finely chopped)
• Asafoetida/hing- a pinch
• Garam masala- ¼
• Salt- as per taste
• Oil- for cooking

Procedure

1.  In a big bowl, take the flour, salt and the oil. Rub all the ingredients together to mix really well.
2.  Now start adding water and begin to knead the dough. You need a soft and smooth dough for the parathas.
3.  Keep aside, covered with a damp cloth and let the dough rest for 30 minutes.
4.  Now in a pressure cooker add I cup water. Put the green peas in a bowl which will fit in the cooker and place the bowl of peas in the pressure cooker. Steam the peas for 3-4 whistles.
5.  Once the pressure has settled, open the pressure cooker and take out the green peas from the cooker. Drain any excess water from the peas.
6.  When the peas are at room temperature, mash them with a potato masher or your hands.
7.  Add the roasted cumin seeds to the pea mash.
8.  Now roast the gram flour in a pan until it is fragrant and then add it to the pea mash.
9.  Now add the chopped green chili, asafoetida, coriander leaves, garam masala and salt to the peas. Mix well.
10.  Now the dough and the filling is ready so we can start assembling the matar parathas.
11.  Make medium sized balls of the dough and keep them covered with a damp cloth.
12.  Now dip a dough ball in dry flour and place it on the rolling surface. Flatten the ball with your fingers and then start rolling it with a rolling pin.
13.  Roll the dough to a 5-6 inch diameter circle. Now place a good amount of the pea filling in the centre of the circle leaving some space on the edges. Bring the edges together and pinch the dough together in the middle to seal.
14.  Dust the stuffed dough ball with some dry flour and then roll it with a rolling pin to get a paratha which is 7-8 inches in diameter.
15.  Heat a tawa and place the prepared paratha on the tawa. When the side which is in contact with the flame is cooked partially, flip the paratha. Apply oil on the top side of the paratha and flip. apply oil on this side as well.
16.  Cook the paratha from both the sides until it is golden and crisp. Press the edges with a spatula in order to get the edges cooked evenly.
17.  Prepare all the parathas in a similar manner.
18.  Serve the matar paratha hot or warm with curd, pickle and butter.

Image Source: unnatisilks

Also Read: Palak Paratha Recipe