peas paratha recipe, matar paratha recipe
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4.5 from 6 votes

peas paratha recipe

Green peas paratha is a whole wheat flatbread stuffed with a spiced mashed peas filling. No onion no garlic paratha recipe.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: breakfasts
Cuisine: north indian
Servings: 3 to 4
Author: Dassana Amit


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


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.