Green peas paratha step-by-step recipe with video and photos.
About this recipe
Peas paratha or matar paratha are Indian flatbread where whole wheat flour is stuffed with green peas filling and shallow-fried. This delicious muttar paratha has spicy-tangy peas filling and the outer cover is made with atta (chapati flour or Indian whole wheat flour).
Like most parathas, they are served with yogurt, an Indian pickle, and a dollop of butter for breakfast. However, these wholesome parathas can be a part of lunch or dinner too. They are perfect for lunchboxes as they stay fresh for a long time. This no onion no garlic paratha is easy to make and can be altered as per your liking. You can use either frozen peas or fresh green peas to make the filling.
Read on for ingredients, serving suggestions, tips, and tricks to make these delicious peas parathas at home.
Green peas: Either fresh or frozen green peas can be used to make the filling of the paratha.
Atta: Atta is Indian whole wheat flour or chapati flour.
Spices: The powdered spices I use are turmeric, chilli powder, coriander powder, amchur (dried mango powder), and fennel seeds powder. The whole spice I use is cumin seeds.
Besan: Besan or gram flour is used to remove the moisture from the filling and also to thicken it.
Step by step instructions
Mix whole wheat flour, oil, and salt in a large bowl. Slowly add water and knead into a soft dough. Cover with a damp cloth and let the dough rest for 30 minutes (step 1).
Take peas and water in a saucepan and bring to boil. Boil until the peas are completely cooked but are not mushy (step 2).
Strain the water from the peas and let it cool slightly. Mash them using a masher or fork (steps 3,4).
Heat oil in a frying pan and add cumin seeds. Once they splutter, add hing and grated ginger. Saute for a few seconds (step 5).
Add the mashed peas. Next, add coriander powder, fennel powder, turmeric, chilli powder, amchur, and salt (step 6).
Mix well and let it cook for 3-4 minutes. Add the besan and mix well. Cook for a further 5 minutes (step 7).
Increase the heat and let the moisture content dry (step 8).
Divide the dough into 10 parts. Roll one portion of the dough into a small circle. Place 2-3 tablespoons of stuffing mixture in the center. Slowly bring the sides of the dough together and seal it completely (steps 9,10).
Roll the stuffed dough into a 6-7 inch disc using some extra flour for dusting (steps 11,12).
Heat a tawa or griddle. Place the rolled paratha on it and let it cook for 1-2 minutes. Do not add oil at this stage (step 13).
Flip over to cook the other side. Apply 1 teaspoon ghee on the cooked side (step 14).
Flip again and gently press using a spatula or wide spoon. Apply some ghee/oil and let it cook completely (steps 15,16).
Tips for making perfect matar paratha
The measurements I have used here will make 10 peas paratha. I use 2-3 tablespoons of the filling for each paratha (see pictures below) and that quantity is perfect for this dough. You can adjust the quantities as per your need.
I use frozen peas to make these parathas. Fresh green peas can also be used. Adjust the cooking time accordingly.
Make sure the peas filling is fully cooked and does not have any moisture content. If the filling is not thick and dry, they will ooze out when rolling the parathas. Also, make sure the filling is cooled completely before making the parathas.
I mash the boiled peas well instead of grinding them. This way, they will not have any extra water content and the filling will dry easily. If you grind it in a mixie, use minimal water.
Adding a tablespoon of besan (gram flour or chickpea flour) to the filling will help remove any moisture content in the filling and add thickness to it. You can also use roasted Bengal gram powder or sattu to thicken the filling.
Pro-tip: Adjust the spices as per your liking. For a spicier version, add finely chopped green chilli to the filling.
These delicious parathas can be enjoyed with butter, plain yogurt, and an Indian pickle. You can also pair it with a simple curry for a complete meal.
To freeze these parathas, cool them and stack them by placing a baking sheet or parchment paper in between each paratha. Place them in a freezer-safe ziplock bag and store them in the freezer. To reheat, place the frozen paratha on a tawa or griddle and heat on medium heat for a few minutes. You can also half-cook them or freeze uncooked paratha in the same way. Adjust the cooking time accordingly.
Yes. The filling can be made and stored in the refrigerator for up to five days. Make sure it is cooled completely before storing and store it in an air-tight container. Place the filling in the refrigerator as soon as it is cooled.
Cool the paratha completely and roll them. Wrap them in aluminum foil and place them in an air-tight lunchbox. They will stay soft and fresh for several hours.
These parathas are:
- suitable for lunchboxes
- can be frozen for up to three months
- healthy, filling, and wholesome
Green Peas Paratha | Matar Paratha
For the filling
- 2 cups green peas
- 2 tablespoon oil
- 1 teaspoon cumin seeds
- 1 inch ginger grated
- 1 teaspoon chilli powder
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1 teaspoon amchur
- 1 teaspoon fennel powder
- 1 tablespoon besan
For the dough
- 2 cups atta
- 1 tablespoon oil plus extra for frying the paratha
- Salt to taste
- Water to knead the dough (approximately ¾ cup)
To make the filling
- Take peas and water in a saucepan and bring to boil
- Boil until the peas are completely cooked but are not mushy
- Strain the water from the peas and let it cool slightly
- Mash them using a masher or fork
- Heat oil in a frying pan and add cumin seeds
- Once they splutter, add grated ginger. Saute for a few seconds
- Add the mashed peas
- Next, add coriander powder, fennel powder, turmeric, chilli powder, amchur, and salt
- Mix well and let it cook for 5-6 minutes
- Add the besan and mix well. Cook for a further 5 minutes
- Increase the heat and let the moisture content dry
- Turn off the heat and let the filling cool completely
To make the dough
- Mix whole wheat flour, 1 teaspoon oil, and salt in a large bowl
- Crumble the flour well
- Slowly add water and knead into a soft dough
- Cover with a damp cloth and let the dough rest for 30 minutes
To make the paratha
- Once the dough is rested, knead it for 2 minutes
- Divide the dough into 10 equal parts
- Roll one portion of the dough into a small circle. Place 2-3 tablespoons of stuffing mixture in the center. Slowly bring the sides of the dough together and seal it completely
- Roll the stuffed dough into 6-7 inch disc using some extra flour for dusting
- Heat a tawa or griddle. Place the rolled paratha on it and let it cook for 1-2 minutes. Do not add oil at this stage
- Flip over to cook the other side. Apply 1 teaspoon oil on the cooked side
- Flip again and gently press using a spatula or wide spoon. Apply some oil and let it cook completely
- Repeat with rest of the dough
- Serve hot
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