peas paratha recipe, how to make matar paratha | green peas paratha

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.

peas 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.

matar paratha recipe

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:

peas paratha recipe

Author:Dassana Amit
Prep Time:30 minutes
Cook Time:30 minutes
Total Time:1 hour
Course:breakfasts
Cuisine:north indian
Servings (change the number to scale):3 to 4
4.5 from 6 votes
peas paratha recipe, matar paratha recipe
green peas paratha is a whole wheat flatbread stuffed with a spiced mashed peas filling. no onion no garlic paratha recipe.

INGREDIENTS FOR peas paratha recipe

(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 peas paratha 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 paratha

  • 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 paratha for breakfast with a side accompaniment of lemon or mango pickle. you can also serve with some butter or curd.
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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.

dough for matar paratha recipe

2. mix very well.

dough for matar paratha recipe

3. then add ½ cup water and begin to knead. add more water if required while kneading.

dough for matar paratha recipe

4. knead to a soft and smooth dough. cover and keep aside for 30 minutes.

dough for matar paratha recipe

preparing peas paratha 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.

matar for matar paratha recipe

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.

matar for matar paratha recipe

3. mash the green peas coarsely with a potato masher. keep aside.

matar for matar paratha recipe

4. heat a pan. lower the flame and add ½ tsp cumin seeds in it.

cumin for matar paratha recipe

5. roast the cumin seeds till they become fragrant.

cumin for matar paratha recipe

6. remove and add the roasted cumin seeds to the mashed peas.

cumin for matar paratha recipe

7. in the same pan, on a low flame, add 1 tbsp besan (gram flour).

besan for matar paratha recipe

8. stirring often, roast the besan.

besan for matar paratha recipe

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.

besan for matar paratha recipe

10. add the roasted besan to the mashed peas.

besan for matar paratha recipe

11. add 1 green chili (finely chopped) and a pinch of asafoetida.

making peas paratha recipe

12. add 1 to 1.5 tbsp finely chopped coriander leaves, salt as per taste. you can also add ¼ tsp garam masala powder.

making peas paratha recipe

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. 

making peas paratha recipe

assembling and preparing stuffed matar paratha

1. pinch small balls from the dough. roll them and keep covered.

making peas paratha recipe

2. take 2 small balls and dust them with whole wheat flour/atta.

making peas paratha recipe

3. roll each of them to a round of 4 to 5 inches in diameter.

making peas paratha recipe

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.

making peas paratha recipe

5. cover with the second one and seal the edges firmly. sprinkle some wheat flour on both sides.

making peas paratha recipe

6. roll gently to a paratha of about 6 to 7 inches. sprinkle flour as required while rolling.

making peas paratha recipe

cooking peas paratha

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.

making peas paratha recipe

8. when one side is partially cooked (about ¼th) then flip.

making peas paratha recipe

9. spread some oil or ghee on top.

making peas paratha recipe

10. flip again.

making peas paratha recipe

11. spread some oil or ghee on this side too.

making peas paratha recipe

12. flip the matar paratha again. cook till the base gets some golden spots.

making peas paratha recipe

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.

making peas paratha recipe

14. flip once more or twice and roast till the matar paratha is evenly cooked and has golden blisters on top.

making peas paratha recipe

15. serve peas paratha hot. you can also stack them in roti basket and later serve warm. serve peas paratha for breakfast with a side accompaniment of lemon pickle or mango pickle. you can also serve these parathas with some butter or curd.

green peas paratha recipe


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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39 comments/reviews

  1. I tried this recipe today and parathas came out really well. I have recently taken into cooking so for an amateur like me your recipes are truly handy. Every single step is mentioned clearly with pictures, that is the best part of your site.
    When it comes to Indian vegetarian vegrecipesofindia is my top choice.5 stars

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  3. These look great. Can’t wait to try. questions: Can I freeze leftovers? What is the best way to heat them back up?

    • i would suggest them to partially cook and then freeze. if they cooked completely and then freezed, the texture and taste change completely. so just cook them partly, about 1/4 cooked. the dough should become opaque with pale spots on them. then freeze. before roasting, thaw them at room temperature and then roast with some oil or ghee.

  4. Thank you so much for this recipe.

    You have a great knack of explaining things. You seem to make cooking look simple. Really appreciate your efforts in explaining a recipe step by step with photos.

    The Peas Paratha came out really well. It was really tasty. Got inspired and tried your Muli Paratha as well. It also came out well.

    Am a big fan of pulav and biryani. Will refer your recipe for sure 🙂

    Keep up the great work.

    I have downloaded your app on Android. Works awesome 🙂

    Regards,
    Vikas5 stars

  5. Hi, thank you for sharing the recipe( it is very simple and very effective :)can this peas mixture be kept in the refrigerator for 7-8 hours and then used for parathas-thank you

  6. I am amazed to see how detailed steps you have given. Really a good job. Thank you so much 🙂

  7. Learnt cooking veg dishes using ur website… thank you so much.
    Downloaded d app. Thanks for making cooking so easy

  8. Hi. I wanted to subscribe to your site – so I can get your recipes in my inbox. I don’t see the box to subscribe via e-mail.
    Could you kindly add my mail to your subscriber list, please?
    Thanks.