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+ servings

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