Time and servings
Time and servings
Ingredients
for matar paste:
- 1½ cup peas / matar (boiled / frozen)
- handful coriander
- 1 inch ginger
- 2 green chilli
- 2 tbsp water
other ingredients:
- 2 cup wheat flour / atta
- 1 tsp cumin / jeera
- ½ tsp garam masala
- ½ tsp aamchur / dry mango powder
- ½ tsp salt
- 2 tsp oil
- ¼ cup water
- oil for roasting
Instructions
- firstly in a blender take 1½ cup peas.
- also add handful coriander, 1 inch ginger and 2 green chilli.
- blend to smooth paste adding 2 tbsp water.
- now prepare dough by taking 2 cup wheat flour in a large mixing bowl.
- also add 1 tsp cumin, ½ tsp garam masala, ½ tsp aamchur, ½ tsp salt and 2 tsp oil.
- mix well making sure all the spices are combined well.
- add in prepare peas paste and knead dough.
- further pinch a ball sized dough, roll and flatten it.
- also dust with some wheat flour.
- further roll it in a thin circle like chapati or paratha.
- now cook the peas paratha on hot tawa adding oil / ghee.
- finally, serve peas paratha / matar paratha with raita and pickle.
Step-by-step
1
firstly in a blender take 1½ cup peas. if you are using dried peas make sure to soak overnight and boil well. alternatively use frozen peas to avoid soaking and boiling step.
2
also add handful coriander, 1 inch ginger and 2 green chilli.
3
blend to smooth paste adding 2 tbsp water.
4
now prepare dough by taking 2 cup wheat flour in a large mixing bowl.
5
also add 1 tsp cumin, ½ tsp garam masala, ½ tsp aamchur, ½ tsp salt and 2 tsp oil.
6
mix well making sure all the spices are combined well.
7
add in prepare peas paste and mix well.
8
further add ¼ cup water or as required and knead dough for 5-7 minutes.
9
make a smooth and soft dough as of chapati.
10
further pinch a ball sized dough, roll and flatten it.
11
also dust with some wheat flour.
12
further roll it in a thin circle like chapati or paratha.
13
now on a hot tawa place the rolled paratha and cook for a minute.
14
furthermore, when the base is partly cooked, flip the matar paratha.
15
also spread ½ tsp oil / ghee and press slightly both the sides.
16
flip again once or twice till both the sides are cooked properly.
Video
Notes
- firstly, add water as required while kneading the dough as peas paste contains moisture.
- also, if you prefer to stuff the matar stuffing, then blend the peas mixture without adding water and stuff as done in aloo paratha.
- additionally, skip green chilli if you serving for kids.
- finally, peas paratha / matar paratha tastes great when prepared with more peas mixture.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/matar-paratha-recipe-green-peas-paratha/