green peas paratha recipe with step by step photos – delicious whole wheat flat bread stuffed with a spiced mashed peas filling. no onion no garlic matar paratha recipe.
sharing a family recipe which is again a favorite with my folks. the recipe is the most simplest version of matar paratha with minimal spices. so what you get is the taste and flavor of peas without being dominated by too many of spices.
best are to use fresh green peas. in india, winters is the time for fresh green peas and i am kind of late in posting the recipe. but still fresh peas are available in the market. so you can give a try making these parathas. if you really do not have any option, then make with frozen peas. this stuffed paratha recipe is also a no onion no garlic recipe.
a few more matar recipes that taste damn good with fresh peas are:
peas paratha can be served plain or along with a side mango pickle or lemon pickle. you can also pack these parathas in tiffin box.
if you are looking for more paratha recipes then do check cabbage paratha, aloo paratha, vegetable paratha, cheese paratha and pudina paratha.
peas paratha recipe card below:
peas paratha recipe | matar paratha recipe
green peas paratha recipe - whole wheat flat bread stuffed with a spiced mashed peas filling. no onion no garlic paratha recipe.
ingredients (1 cup = 250 ml)
for the paratha dough:
- 2 cups whole wheat flour (atta) or 240 grams whole wheat flour
- ½ teaspoon salt
- 2 teaspoon oil
- ½ to ⅔ cup water for kneading, add as required
for green peas paratha stuffing:
- 1.25 cups fresh peas (matar) or 125 grams matar
- ½ teaspoon cumin seeds (jeera) - roasted
- 1 tablespoon besan (gram flour) - roasted
- 1 to 1.5 tablespoon finely chopped coriander leaves (dhania patta)
- 1 green chili (hari mirch) - finely chopped
- 1 pinch asafoetida (hing)
- ¼ teaspoon garam masala (optional)
- salt as required
- oil or ghee as required while roasting parathas
how to make recipe
making dough for matar paratha:
first take 2 cups whole wheat flour, ½ tsp salt and 2 tsp oil in a mixing bowl or pan.
- mix very well.
then add ½ cup water and begin to knead.
add more water if required while kneading.
knead to a soft and smooth dough.
cover and keep aside for 30 minutes.
making green peas paratha stuffing:
steam fresh green peas in a pressure cooker or electric rice cooker. steam the green peas and do not boil them in water.
for steaming, take the green peas in a pan. add 1 cup water in the cooker.
place the pan with the green peas in the cooker. now pressure cook for 3 to 4 whistles. i used electric rice cooker to steam the green peas.
- drain the green peas very well. there should not be any water in them. allow them to become warm or cool at room temperature.
- mash the green peas coarsely with a potato masher. keep aside.
heat a pan. lower the flame and add ½ tsp cumin seeds in it.
- roast the cumin seeds till they become fragrant.
- remove and add the roasted cumin seeds to the mashed peas.
- in the same pan, on a low flame, add 1 tbsp besan. stirring often, roast the besan.
- the besan should become aromatic. its rawness should go away. the color of besan will also change. do not brown too much or burn the besan.
- add the roasted besan to the mashed peas.
add 1 green chili, finely chopped, a pinch of asafoetida (hing), 1 to 1.5 tbsp finely chopped coriander leaves, salt as per taste.
you can also add 1/4 tsp garam masala powder. mix very well.
rolling stuffed peas parathas:
- pinch small balls from the dough. roll them and keep covered.
- take 2 small balls and dust them with whole wheat flour.
- roll each of them to a round of 4 to 5 inches in diameter.
- place the green peas stuffing on one of the rolled round.
- cover with the second one and seal the edges firmly. sprinkle some wheat flour on both sides.
- roll gently to a paratha of about 6 to 7 inches. sprinkle flour as required while rolling.
making matar paratha:
heat a tawa and let it become hot. place the peas paratha on the hot tawa. on a medium to high flame, begin to roast the paratha.
when one side is partially cooked (about 1/4th) then flip the paratha.
spread some oil or ghee on top. flip the matar paratha again.
- now spread some oil or ghee on this side too.
if the matar paratha has been stuffed and rolled well, it will start puffing up while cooking.
- flip again. press the paratha edges with a spatula too, so that they are cooked.
- flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.
- serve peas paratha hot. you can also stack them in roti basket and later serve warm. serve peas parathas for breakfast with a side accompaniment of lemon or mango pickle. you can also serve with some butter or curd.
stepwise matar paratha or green peas paratha recipe:
preparing dough for matar paratha:
1. first take 2 cups whole wheat flour, ½ tsp salt and 2 tsp oil in a mixing bowl or pan.
2. mix very well.
3. then add ½ cup water and begin to knead. add more water if required while kneading.
4. knead to a soft and smooth dough. cover and keep aside for 30 minutes.
preparing green peas stuffing:
1. steam 1.25 cups fresh peas (125 grams) in a pressure cooker or electric rice cooker. steam the green peas and do not boil them in water. for steaming, take the green peas in a pan. add 1 cup water in the cooker. place the pan with the green peas in the cooker. now pressure cook for 3 to 4 whistles. i used electric rice cooker to steam the green peas.
2. drain the green peas very well. there should not be any water in them. allow them to become warm or cool at room temperature.
3. mash the green peas coarsely with a potato masher. keep aside.
4. heat a pan. lower the flame and add ½ tsp cumin seeds in it.
5. roast the cumin seeds till they become fragrant.
6. remove and add the roasted cumin seeds to the mashed peas.
7. in the same pan, on a low flame, add 1 tbsp besan (gram flour).
8. stirring often, roast the besan.
9. the besan should become aromatic. its rawness should go away. the color of besan will also change. do not brown too much or burn the besan.
10. add the roasted besan to the mashed peas.
11. add 1 green chili (finely chopped) and a pinch of asafoetida.
12. add 1 to 1.5 tbsp finely chopped coriander leaves, salt as per taste. you can also add ¼ tsp garam masala powder.
13. mix very well. if you feel the peas mixture is too moist, you can add ½ to 1 tbsp more of the roasted besan.
assembling and preparing stuffed matar parathas:
1. pinch small balls from the dough. roll them and keep covered.
2. take 2 small balls and dust them with whole wheat flour/atta.
3. roll each of them to a round of 4 to 5 inches in diameter.
4. place the green peas stuffing on one of the rolled round. in this step, you can also sprinkle some flour on the peas stuffing. this will help to absorb the moisture from the stuffing.
5. cover with the second one and seal the edges firmly. sprinkle some wheat flour on both sides.
6. roll gently to a paratha of about 6 to 7 inches. sprinkle flour as required while rolling.
7. heat a tawa and let it become hot. place the paratha on the hot tawa. on a medium to high flame, begin to roast the paratha.
8. when one side is partially cooked (about ¼th) then flip.
9. spread some oil or ghee on top.
10. flip again.
11. spread some oil or ghee on this side too.
12. flip the matar paratha again. cook till the base gets some golden spots.
13. flip again. if the matar paratha has been stuffed and rolled well, it will start puffing up while cooking. press the paratha edges with a spatula too, so that they are cooked well.
14. flip once more or twice and roast till the matar paratha is evenly cooked and has golden blisters on top.
15. serve peas paratha hot. you can also stack them in roti basket and later serve warm. serve peas parathas for breakfast with a side accompaniment of lemon pickle or mango pickle. you can also serve these parathas with some butter or curd.
Can I use frozen peas??
you can use frozen peas.
This recipe is for 3-4 parathas or servings for 3-4 people. Please reply asap.
for 3 to 4 people.