Green peas paratha is a delicious whole wheat flatbread stuffed with spiced mashed peas filling. These no onion no garlic matar paratha can be made for a filling breakfast or lunch or can also be packed in a lunch box.
There are many variations of making peas paratha. Here I am sharing a family recipe which is again a favorite with my folks. The recipe is the most simplest version of matar ka paratha made with minimal spices. So what you get is the taste and flavor of peas without being dominated by too many spices.
The best is to use fresh green peas. in India, winter 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 it a try making these parathas.
If you really do not have any option, then make with frozen peas. This stuffed paratha taste very good and I am sure kids will love them.
Peas paratha can be served plain or along with a side mango pickle or lemon pickle. You can also pack these parathas in a tiffin box.
How to make Matar Paratha
Preparing dough
1. First take 2 cups whole wheat flour, ½ teaspoon salt and 2 teaspoon 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 peas paratha stuffing
1. Steam 1.25 cups fresh peas (125 grams) in a stovetop 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 to the cooker. Place the pan with the green peas in the cooker. Now pressure cook for 3 to 4 whistles. I used an 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 or the back of a spoon or fork. Keep aside.
4. Heat a pan. Lower the heat and add ½ teaspoon 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 low heat, add 1 tablespoon 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 (hing).
12. Add 1 to 1.5 tablespoon finely chopped coriander leaves and salt as per taste. You can also add ¼ teaspoon Garam masala powder.
13. Mix very well. If you feel the peas mixture is too moist, you can add ½ to 1 tablespoon more of the roasted besan.
Assembling and preparing matar ka paratha
1. Pinch small balls from the dough. Roll them and keep them covered.
2. On a rolling board take 2 small dough balls and dust them with whole wheat flour.
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 rounds. 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.
Cooking matar ka paratha
7. Heat a tawa or skillet and let it become hot. Place the paratha on the hot tawa. On medium to high heat, begin to roast the paratha.
8. When one side is partially cooked (about ¼th) then flip using a spatula.
9. Spread some oil or ghee on top.
10. Flip again.
11. Spread some oil or ghee on this side too. The amount of oil or ghee to be spread depends upon you.
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. As sometimes the edges of the paratha remain uncooked. So ensure that they are also cooked evenly.
14. Flip once more or twice and roast till the matar paratha is evenly cooked and has golden blisters on top.
This way make all the parathas. While making the next paratha if there are any flour particles on the tawa then wipe them with kitchen paper towels.
15. Serve peas paratha hot or warm. You can also stack them in a roti basket and later serve warm.
Serve these filling and delicious peas paratha for breakfast with a side accompaniment of lemon pickle or mango pickle. You can also serve them with some butter or curd. You can also pack them in a lunch box.
If you are looking for more paratha recipes then do check:
Please be sure to rate this recipe in the recipe card below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Matar Paratha | Peas Paratha
Ingredients
For the paratha dough
- 2 cups whole wheat flour 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 green peas (matar) or 125 grams
- ½ teaspoon cumin seeds – roasted
- 1 tablespoon besan (gram flour) – roasted
- 1 to 1.5 tablespoon finely chopped coriander leaves (cilantro)
- 1 green chili – finely chopped
- 1 pinch asafoetida (hing)
- ¼ teaspoon Garam Masala (optional)
- salt as required
- oil or ghee as required while roasting parathas
Instructions
Making dough
- First take whole wheat flour, salt and 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 heat and add 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 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 finely chopped green chili, asafoetida (hing), finely chopped coriander leaves and salt as per taste.
- You can also add garam masala powder. Stir and 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.
Cooking matar paratha
- Heat a tawa or skillet 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 or warm. You can also stack them in roti basket and later serve warm. You can make these matar paratha for breakfast or brunch with a side accompaniment of lemon or mango pickle. You can also serve with some butter or curd.
Notes
- For best taste use fresh green peas. However, you can also make them with frozen peas.
- The dough should be soft and pliable.
- This recipe can be scaled.
- The amount of spices can be altered as per your taste. E.g. for a spicy paratha you can increase the amount of green chilies.
This Matar Paratha post from the archives (February 2016) has been republished and updated on 28 September 2021.
Hey Dassana,
How are you? Can we make this with Emmer wheat? And instead of stuffed can I just mix it with the atta… Thank you in advance!!
Hi Poonam, I am good and I hope the same for you. Yes you can use emmer wheat. Even I use it on occasions.
Had for breakfast. Tasty! Will make this one again.
Thanks for the feedback.
Hi ,i will be trying it today.Hope it comes out well just likevyour recipe.
thanks sharon and i hope you like the peas paratha recipe.
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.