Food/Recipes

Matar Parantha/Green Peas Paratha recipe

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Stuffed Paranthas taste much better than the usual paranthas. You will definitely like the unique taste of Stuffed Green Pea(Matar) Parantha.
– Ingredients for Matar Parantha

To prepare dough
Wheat flour – 400 grams (2 cup)
Oil – 2 tsp
Salt – add to taste (3/4 tsp)

For pea stuffing :

Green peas – 500 grams/1 cup(peeled)
Salt – add to taste(1/2 tsp)
Green chillies – 2
Ginger – 1/2 inch long piece
Red chilly powder – 1/6 tsp
Coriander(dhaniya) powder – 1 tsp
Green coriander – 1 tbsp(finely chopped)

– How to make Matar Parantha

Filter flour in a utensil, put salt and oil then mix. Knead a soft dough using warm water.
Cover the dough and keep aside for 15-20 minutes

Prepare Pea Stuffing :

Boil peas till they become a bit soft, remove the water, grind peas into a coarse paste after they cool off.
Wash green chillies, break off their stems then finely chop them. Peel then grate ginger.
Add green chillies, ginger, red chilly powder, coriander powder and green coriander to the pea paste then mix properly.
Place pan(Tawa) on gas and heat. Break off small lemon sized pieces from the dough, make them round. Put dry flour on 1 ball and roll it into a parantha 2 1/2-3 inches in diameter, apply little oil to this parantha, now put 1 1/2 tsp pea stuffing on it. Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit. Coat with dry flour and roll it again into a parantha 6-7 inches in diameter, parantha should not tear while rolling. Put rolled parantha on hot pan, apply oil on both sides, turn over time to time and cook till both sides turn brown.

Stuffed Peas(Matar) Parantha is ready.
You can also make Stuffed Peas(Matar) Parantha in this way :

Wash 1 cup of green peas. Peel 1/2 inch ginger piece and wash it. Break off the stems of 2 green chillies and grind all these making a coarse paste.

Filter 2 cups of flour in any utensil, mix grounded spices, 2 tsp oil and salt then knead a soft dough using water. Cover the dough and keep aside for 15-20 minutes.

Place pan on the gas to heat. Take one small lemon sized piece from the dough and round it into a ball. Put dry flour on the ball and roll it into a parantha 2 1/2-3 inches in diameter, apply little oil to this parantha, now put 1 1/2 tsp pea stuffing on it.

Wrap up the parantha and close all open ends, place it between both palms and press gently to expand the parantha a bit. Coat with dry flour and roll it again into a parantha 6-7 inches in diameter, parantha should not tear while rolling. Put rolled parantha on hot pan, apply oil on both sides, turn over time to time and cook till both sides turn brown. Hot, soft Stuffed Matar(peas) Parantha is ready.

These paranthas can also be triangular in shape,
Take one small lemon sized piece from the dough and round it into a ball. Put dry flour on the ball and roll it into a parantha 4-5 inches in diameter, apply little oil to this parantha making it smooth. Pick parantha from 1 side and fold it in the shape of a half moon, put some oil on the half moon shaped parantha then fold it again making it triangle in shape. Coat with dry flour and roll in a triangular shape till it remains a bit thick. Put rolled parantha on hot pan, apply oil on both sides, turn over time to time and cook till both sides turn brown. Hot, soft Stuffed Triangular Matar(peas) Parantha is ready.

Serve Matar Paranthas with Aloo Tamatar curry, Matar Paneer, Raita or Chutney and enjoy..!!
Serves – 4
Cooking time – 45 minutes

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