Matar Paratha / Peas Paratha, a stuffed paratha, stuffed with very mildly spiced crushed peas mixture, shouts out winters like no other parathas. Its hands down my favorite winter paratha, and comes second to only gobhi paratha.
Sharing a very easy recipe, very few ingredients, as the peas have to shine in its fully glory, and a no fuss method, no mixture oozing from the corners, and so easy, you would want to keep making it again and again.
Traditionally you must have heard boiling peas, and then grinding it, it ends up in a soggy mixture, which is not too easy to stuff, so you tend to avoid maknig it, even if its one of your favorites. No more, you just need to make a coarse gring of raw peas, and cook it over heat to get a dry mixture, so easy to fill, you will think this is the easiest paratha to make ever.
Ingredients for Dough
- 2 cups whole wheat flour / atta
- 1/2 tsp salt
- 1/4 tsp ajwain / carom seeds
- 1/2 cup plus more for kneading
- 1 tbsp oil
Ingredients for stuffing
- 2 cups fresh peas
- 1/2 green chilli
- 1 onion finely chopped.
- 1/2 tsp cumin seeds / jeera
- Salt to taste
- 1/4 tsp red chilli powder
- 1/2 tsp coriander powder
- Prepare the dough, first mix the dry ingredients, and half the oil and mix well.
- Add water as required to make a soft and smooth dough.
- Add the remaining oil, and knead one last time, and cover with a damp cloth and keep aside for 5-10 minutes.
- Now prepare the peas mixture. Dry grind the peas and green chilli, to a coarse paste.
- Heat some oil in a pan, add the cumin seeds, and let it splutter.
- Add the onions, and let it fry for 2 minutes on high, till golden brown.
- Add the peas paste, and fry for 4-5 minutes on medium high, till it becomes dry.
- Add the salt and masalas, and fry for another minute. Remove from heat, and let it cool.
- Heat a Cast iron tawa, and keep it on low flame till you are ready to fry the parathas.
- Make small balls, say 2 inch diameters, and make a cup out of it, in ur hand.
- Place 3-4 tbsp of peas mixture into this, and seal the corners, pinch out the extra, and seal again.
- Dab dry atta / flour, and cover the ball.
- Roll gently into a paratha of 7-8 inches diameter, and dab more flour as required.
- Place the paratha on the tawa, and bring the heat to high / medium high, as you are comfortable.
- Let it cook for a minute, and flip, you will see small brown dots all over, it is partially cooked.
- Apply some oil on this top evenly, wait for a minute, and then flip again. Apply oil on this side.
- Cook for another minute each on each side, and the paratha is ready.
- Keep in a closed caserole in a clean kitchen towel to keep it soft.
- Serve with amul butter and or dahi. Amul butter is a must i would say 🙂
- Make sure you have fried the peas mixture enough to let all the moisture evaporate.
- One of my frens mother always would emphasize, the key to a good paratha is that the consistency of the mixture and that of the dough is similar. And its true.
- Adjust spice as per your taste.
- Use a silicon brush to apply oil, it helps in applying oil on parathas evenly.