Come Winters and I intensely wait to savour these green peas parathas. Matar Paratha or sweet Peas Paratha is a true winter breakfast recipe of North India. A delicious stuffed flatbread of fresh peas mixed with spices, served with butter and pickle is heaven on plate. Here is to how make simple, easy and utterly yummy Matar Paratha recipe step by step.
For me, winter is the happiness of enjoying all those vegetables and their preparations when they are in abundance. Namely, fresh peas to gorge on matar ke parathe, Aloo Matar, Matar ghugni, Matar ka nimona, Matar kachori, Keema Matar, Matar Gosht. Similarly, the other vegetables like radish, carrot, cauliflower, leafy greens and its cooking are at the peak in my kitchen.
Important Tips To Make Best Matar Paratha Recipe
Using fresh green peas is the key to make best peas parathas. However, if they are not available in your region, you can grab a packet of frozen peas and proceed with the recipe. First thaw them on the counter for some time and the make the recipe
To make matar ka paratha always knead the dough soft and smooth. Furthermore, allow the dough to rest for 15-20 minutes before making the parathas.
Adjust the spice levels as per your liking.
I have added chopped dill leaves (suva bhaji) in the stuffing. Dill leaves lends fresh flavour and taste to the peas stuffing. Although adding it is optional, but I would highly recommend you to add it to the recipe. If it is not available with you, then you can skip addition of dill leaves.
Looking for no onion no garlic recipe of paratha? Don’t worry, you can skip adding garlic and proceed with the recipe
Can We Freeze The Matar Parathas?
- Yes, you can definitely freeze the peas parathas for good 2 -3 months. But do follow the below mentioned steps.
- Make the mutter parathas and only half cook them from both the sides until brown spots appears.
- Once you are done with half cooking the parathas, then place the parchment paper between each paratha stacking it well.
- You can either store them in portions or make a single stack and freeze.
- Place the stack in a clean air tight container and freeze. Or, alternatively, wrap the whole stack of parathas with another big parchment paper and then store them in clean ziplock.
What Goes Peas Paratha Recipe (Matar Paratha)?
Fresh Green peas
Spices – green coriander leaves, mint leaves, dill leaves, garlic, ginger, green chillies, cumin seeds, carom seeds (ajwain)
Spice Powders – garam masala powder, dry mango powder (amchur), turmeric powder, salt.
For paratha dough – whole wheat flour (atta), salt, water
How To Make Peas Paratha Without Stuffing?
The recipe of peas paratha without stuffing is extremely easy. However, the taste and flavour of the stuffed peas paratha undoubtedly exceeds in the race of these two. To make the parathas without stuffing, all you need to do it, make a smooth paste of green peas, coriander leaves, mint leaves, green chillies, ginger and garlic. Transfer the paste in bowl.
Then, add dry mango powder, dill leaves, cumin seeds, ajwain, turmeric powder, garam masala powder and salt, mix. Add the atta (whole wheat flour), water and knead everything into a soft smooth dough. Allow the dough to rest for 15 minutes.
Divide the dough into equal sized balls. Take one ball, dust it with some flour and roll it into parathas. Place the paratha on hot tawa/griddle and cook from the both the sides until brown spots appear. Apply ghee or oil and fry until golden. Top it with butter and served with curd and pickle on the side.
How To Make Matar Paratha Recipe (Green Peas Paratha) – Step By Step
To begin with, first, heat oil or ghee in pan or kadhai. Add peas and sauté on high for a minute. Now, without adding any water, cover and cook for few minutes until peas are cooked through and mashable. Take it off the heat and cool completely.
In a blender or chopper, add coriander leaves, ginger, garlic, green chillies and cumin seeds. Blend it to coarse paste.
Now add cooked peas in the same blender and blend to form a coarse peas mixture.
Then transfer the mixture in to a large bowl. Add dill leaves, mint leaves, amchoor, turmeric, salt, ajwain and mix well.
Once the mixture forms the dough, divide it into equal balls depending upon the size of the parathas you want to make.
Now, to make the dough, add whole wheat flour (atta) into the bowl along with some salt. Add water and knead it into a soft and smooth dough. Cover and allow it to rest for 15-20 minutes
To Roll The Stuffed Peas Parathas
Now divide the dough into balls equal to the number of peas stuffing balls. Take one dough ball, dust it with some flour. Roll it into 4 inch disc with edges bit thinner than the centre. Now, place the peas mixture ball in the centre of the disc and seal the edges to secure the stuffing within.
Dust the stuffed ball with flour and gently roll it into parathas.
Then, place the parathas on hot griddle or tawa and cook until brown spots appears. Now flip and cook on another side.
Apply ghee or oil and fry them until golden brown. Matar Parathas are ready to serve. Top them with butter and serve them with curd and pickle on the side.
Cre: Cubes N Juliennes