Matar Parantha (Green Peas Paratha)
Servings: 4 people
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Hot parathas with lip-smacking green peas stuffing and a dollop of butter on top. Perfect for winters, these hearty and delicious parathas work perfectly for breakfast or lunch.
Ingredients
For the dough
- 2 cups whole wheat flour
- 1/2 tsp salt or to taste
- 1/2 tsp carom seeds (ajwain)
- Water for kneading
- Oil for brushing
For the stuffing
- 1 cup boiled green peas
- 2 tbsp oil
- 1 tsp cumin seeds (jeera)
- 1/8 tsp asafoetida (hing)
- 1 medium onion finely chopped
- 1" piece of ginger finely chopped
- 2-3 finely chopped green chillies
- 2 tbsp ginger garlic paste
- 1/2 tsp salt or to taste
- 1 tsp Kashmiri red chilli powder
- 1 tsp amchoor (dry mango) powder
- 1 tsp coriander seeds (dhania)
- 1 tsp cumin seeds (jeera)
- 2 tsp kasoori methi (dry fenugreek leaves)
- 1 tbsp besan (gram flour)
Instructions
- To begin, prepare the dough. Take the whole wheat flour in a large bowl. Add in salt and carom seeds (ajwain). Knead it into a soft dough using water. Brush with a bit of oil. Cover it and let it rest for 15-30 minutes.
- In the meantime, prepare the stuffing. Heat 2 tbsp of oil in a pan. Add 1 tsp cumin seeds (jeera) and the hing (asafoetida). Allow the cumin seeds to crackle
- Add the chopped onions and ginger and saute until translucent. Add in the finely chopped green chillies and ginger-garlic paste. Saute for a minute or two.
- Next, add in the coarsely ground peas and cook until the mixture is a bit dry.
- Now add in the dry masalas – salt to taste, Kashmiri red chilli powder, amchoor powder, roasted and coarsely crushed cumin and coriander seeds, and kasoori methi. Mix well.
- Finally, add in the gram flour besan and cook. If there is water remaining in the mixture, it would be difficult to roll out the parathas.
- Check the salt and add more if required. Keep aside.
- Once the dough is well rested, knead it again. Divide it into equal portions.
- Roll them out a bit and add in a generous amount of stuffing. Bring the edges together, seal and press down a bit. Roll it out to the desired size.
- Heat a tawa or a griddle. Place the paratha and cook on medium heat on both sides till it starts to colorize.
- Brush with oil and turn it over. Press it down a bit. Brush with oil again. Cook the paratha on both sides until golden.
- The peas paratha is ready to serve. Add a dollop of butter on top and serve with raita and pickle.
Video
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