Peas paratha or Matar paratha, a delicious Indian flatbread, stuffed with spicy mashed green peas. This paratha is protein-rich, healthy, and a complete meal. Here is how to make it.
Hari Matar ka paratha tastes great if peas stuffing is little spicy as peas have little sweet taste. It is the perfect healthy paratha for breakfast or in any meal accompanied with raita and pickle.
In India a lot of variety of stuffed parathas are made, whole wheat dough balls stuffed with a spicy filling. It is often named after the main ingredient in the stuffing.
Aloo paratha, gobhi paratha, paneer paratha, tofu paratha & mooli paratha are the few most popular healthy paratha recipes.
Some stuffing are raw (paneer or tofu), some you have to make dry by draining their water before adding spices (carrot, radish, cauliflower, and cabbage) and for some stuffing, you have to roast them to make them dry (cauliflower, broccoli, peas).
Usually, green peas paratha is prepared with fresh peas that come in winter. But if fresh is not available then make using frozen peas, just thaw before grinding.
Winters are great as there are few dishes which taste BEST when consuming in this season, Sarson ka saag, peanut chikki, peanut laddu, til khoya laddu, gond ke laddu, and carrot halwa, are few of the delicacies to enjoy in the winter season.
Why you will love this recipe
Matar Paratha or Peas Paratha is an Indian flatbread prepared with whole wheat flour and spicy green peas filling with few spices.
Peas, fresh or frozen, have their own taste and flavors. This peas stuffed paratha is prepared with minimal spices so that the true flavors come out.
It is a protein-rich, nutritious, and healthy meal. In North India it is a weekend breakfast recipe, I normally make it for lunch or dinner. Bherwa paratha is a great way to feed vegetables to kids or picky eaters.
This is a recipe that I learned from my mother-in-law. She prepares matar ka paratha which is truly finger-licking. I came to know about this type of stuff paratha after marriage when I joined her in her kitchen. Stuffed Peas paratha is a protein-packed dish either at breakfast or at lunch or at dinner. A paratha for kids, as this stuffing itself, is delicious without any curd or pickle.
Ingredients
Please check RECIPE CARD for detailed ingredients list with accurate measurement.
Dough Preparation
Whole wheat flour kneaded with cumin seed powder, salt, oil, & warm water. Oil and warm water help to achieve soft & smooth texture. This is the secret to make the best-stuffed parathas.
Green Peas Stuffing Preparation
Fresh Peas- If you are using fresh peas then boil them for 5-7 mins. Or you can microwave for 3 minutes. They will become soft and now you can either mash them or grind them with few pulses. You don’t need smooth grinding.
Frozen Peas- If you are using frozen peas than the first thaw and then mash or grind with few pulses.
- Peas described above
- Ginger-garlic paste
- Onion
- Fennel seed
- Cumin seeds or cumin powder
- Red chili powder
- Garam masala
- Salt as per taste
- Oil for cooking
How to make green peas paratha
To make matar ka paratha, first prepare the soft dough. prepare spicy peas filling. Make a tempering with cumin seeds, chopped onion, and spices, add peas paste in this tempering, and cook for few minutes to get away the rawness of peas. Adjust salt as per taste and peas stuffing is ready.
Let see how to make peas stuffed paratha(matar paratha), step by step.
Dough preparation for green peas paratha
First of all, take flour, salt, cumin seed powder and oil in a mixing bowl. Mix nicely so that salt is combined uniformly in the dough. Make a soft dough with warm water.
Keep it covered until stuffing is ready. This will make the dough very soft.
Prepare matar paratha stuffing
1. Now prepare green peas stuffing as per given notes above whichever type of peas you are using. Add in the grinding jar and use a few pulses you don’t need a smooth paste.
2. Heat oil in the pan and add ginger-garlic paste and chopped onion. Cook for 2 minutes till onion is soft and golden brown in color.
3. To this add fennel seeds, cumin seeds or cumin powder, red chili powder, and garam masala. Mix nicely.
4. Finally, add green peas paste. Mix properly and cook for 4-5 minutes. Stir it till the mixture becomes a little dry and no smell of rawness of peas.
5. Cook for another 5 minutes and turn off the heat. Transfer peas filling to a plate and let it cool down.
Rolling Stuffed Paratha
1. Divide dough and stuffing into equal portions. With this much quantity of ingredients, I could make 8 parathas.
2. Dust the rolling surface. Roll out a circle of about 3″ in diameter. Place one portion of peas filling in the middle and gently seal it.
3. Gently press the stuffed dough ball in between your palms. Roll out into a circle of 6-7" diameter.
4. Put little pressure while rolling it out. Make gentle circular motion around the center and roll it further.
Cook Paratha
1. Heat a griddle on medium heat.
2. Transfer the rolled paratha on this hot Tawa (griddle). Cook it till you see little bubbles forming up on the surface.
3. Flip it on the other side and cook for 30 seconds. Apply oil on this side and turn it back. Repeat the process and cook this paratha from both sides until brown in color.
4. Repeat the same with other dough balls. Green peas paratha or matar ka paratha or stuffed peas paratha is ready to eat.
Serving suggestions
Serve these hot parathas with homemade yogurt or pickle. Again I will tell you to try them with masala chai or simple cardamom tea.
Plain homemade yogurt, masala chaas, boondi raita, lauki raita or cucumber tomato raita make a great accompaniment for this stuffed paratha recipe.
You can also pair it with mango raita, sweet lassi, strawberry lassi, and mango lassi, to balance the heat.
Storing suggestions
The Best part of this stuffed paratha recipe is, it is a make-ahead easy paratha recipe. You can prepare the green peas filling in advance and store it in the fridge for up to 10 days.
Stuffed matar paratha can be stored at room temperature for just one day. In summer it is not advisable.
If you are kneading dough with the green peas puree and making paratha, then for two days paratha can be stored at room temperature.
Note- I have not tried keeping it in the fridge or freezer. It tastes great when fresh.
Variations
1. Corn Peas Paratha- add ½ cup of mashed corn along with mashed peas. The rest of the cooking process is the same.
2. Palak Matar Paratha- Knead the dough with palak puree instead of plain water. Use this dough to stuff matar stuffing and make paratha.
3. Paneer Peas Paratha- Add 1 cup of grated paneer once peas stuffing cool down. Mix well, adjust salt and chili as per taste. Use this stuffing to make paratha.
4. Aloo Matar Paratha- It is similar to the paneer peas paratha recipe. Replace paneer with mashed potato and follow the rest of the recipe.
5. Methi Matar Paratha- While cooking mashed peas, add ½ cup of finely chopped methi (fenugreek). Cook well until the mixture is dry enough. Let it cool down and then stuff in the dough balls and make paratha.
Tips & FAQ's
- Do not over grind, we do not need a smooth paste. It should be a few pulses for a few seconds.
- You can keep this stuffed paratha on room temperature for 24 hours. keeping more then onion will start slimy.
- Stuffing should be at room temperature, you can not stuff when hot.
- The dough must be soft, else rolling paratha will be difficult and stuffing will come out.
- You can adjust the chili as per taste, being sweet in taste, a little spiciness makes a perfect balance with sweet green peas.
You can puree all the ingredients listed under peas filling and knead the dough. It will use less water while kneading. This is another way to make your favorite matar ka paratha without worrying about stuffing.
Boondi raita, lauki raita, masala chaas, green chutney, masala chai, and sweet lassi are few side dishes to serve along with matar paratha.
Indian stuffed paratha recipes taste great and you can have them anytime with simple cardamom tea as well.
You can check some more Indian Bhaerwa paratha recipes (Stuffed Indian Flatbreads)
- Gobi paratha
- Paneer Paratha
- Tofu Paratha
- Mooli Paratha
- Cauliflower & Brocolli Paratha
- Besan paratha
- Soya keema paratha
- Indori Sev paratha
- Aloo Paratha
Pudina paratha, Ajwain paratha, capsicum paratha & carrot paratha are few more paratha recipes where no stuffing required.
Check the whole collection of Indian flatbreads
You can visit how to make homemade yogurt & homemade ghee to make matar paratha recipe more delicious.
You can see other Indian raita recipes which you can serve along with it.
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Peas Paratha | Matar Ka Paratha | Green Peas Stuffed Flatbread
Ingredients
For Stuffing
- 2 cup green peas fresh (if frozen then thaw before measuring)
- 1 teaspoon ginger-garlic paste
- ½ cup onion chopped finely
- ½ teaspoon fennel seed saunf
- 1 teaspoon cumin seeds or cumin powder
- ½ teaspoon red chili powder
- 1 teaspoon garam masala
- Salt as per taste
- Oil
For Dough
- 2 cup wheat flour
- ½ teaspoon roasted cumin seeds powder
- ½ teaspoon salt
- Warm water
Instructions
Dough preparation for green peas paratha
- First of all, take flour, salt, cumin seed powder and oil in a mixing bowl. Mix nicely so that salt is combined uniformly in the dough. Make a soft dough with warm water.
- Keep it covered until stuffing is ready. This will make the dough very soft.
Keep it covered until stuffing is ready. This will make the dough very soft.
- 1. Now prepare green peas stuffing as per given notes above whichever type of peas you are using. Add in the grinding jar and use a few pulses you don’t need a smooth paste.
- 2. Heat oil in the pan and add ginger-garlic paste and chopped onion. Cook for 2 minutes till onion is soft and golden brown in color.
- 3. To this add fennel seeds, cumin seeds or cumin powder, red chili powder, and garam masala. Mix nicely.
- 4. Finally, add green peas paste. Mix properly and cook for 4-5 minutes. Stir it till the mixture becomes a little dry and no smell of rawness of peas.
- 5. Cook for another 5 minutes and turn off the heat. Transfer peas filling to a plate and let it cool down.
Rolling Stuffed Paratha
- 1. Divide dough and stuffing into equal portions. With this much quantity of ingredients, I could make 8 parathas.
- 2. Dust the rolling surface. Roll out a circle of about 3″ in diameter. Place one portion of peas filling in the middle and gently seal it.
- 3. Gently press the stuffed dough ball in between your palms. Roll out into a circle of 6-7″ diameter.
- 4. Put little pressure while rolling it out. Make gentle circular motion around the center and roll it further.
Cook Paratha
- 1. Heat a griddle on medium heat.
- 2. Transfer the rolled paratha on this hot Tawa (griddle). Cook it till you see little bubbles forming up on the surface.
- 3. Flip it on the other side and cook for 30 seconds. Apply oil on this side and turn it back. Repeat the process and cook this paratha from both sides until brown in color.
- 4. Repeat the same with other dough balls. Green peas paratha or matar ka paratha or stuffed peas paratha is ready to eat.
Notes
- Do not over grind, we do not need a smooth paste. It should be a few pulses for a few seconds.
- You can keep this stuffed paratha on room temperature for 24 hours. keeping more then onion will start slimy.
- Stuffing should be at room temperature, you can not stuff when hot.
- The dough must be soft, else rolling paratha will be difficult and stuffing will come out.
- You can adjust the chili as per taste, being sweet in taste, a little spiciness makes a perfect balance with sweet green peas.
Indian stuffed paratha recipes taste great and you can have them anytime with simple cardamom tea as well.
Vanitha Bhat
Yummy!!! A meal in itself! So simple, yet so delicious and filling! aweseme share and photography!