However, the thought of peas season fading away soon has been haunting me. Because, I really cannot afford to not to enjoy matar paratha in winters. Matar Paratha that I am sharing here today is our foolproof family recipe, we are making since years. And I am sure, if you try this North Indian style traditional matar ka paratha, you will absolutely love them. I know, I am bit late to post this lovely matar paratha recipe, but it is better to be late then never. The reason being, I was on vacation last month and omg! I was totally exhausted to even unpack my luggage. It took me almost 2 weeks just to get back to my daily routine. Thanks to my house help, who knows very well that I love fresh green peas when they are in season. She buys them in bulk from local market and peel them for me. In last 15 days, everyday I have been making some or the other matar recipes, either for breakfast or for main meals.
How to make matar paratha step by step
To begin with, first, heat oil or ghee in pan or kadhai. Add peas and sauté on high for a minute. Now, without adding any water, cover and cook for few minutes until peas are cooked through and mashable. Take it off the heat and cool completely. Then, add dry mango powder, dill leaves, cumin seeds, ajwain, turmeric powder, garam masala powder and salt, mix. Add the atta (whole wheat flour), water and knead everything into a soft smooth dough. Allow the dough to rest for 15 minutes. Divide the dough into equal sized balls. Take one ball, dust it with some flour and roll it into parathas. Place the paratha on hot tawa/griddle and cook from the both the sides until brown spots appear. Apply ghee or oil and fry until golden. Top it with butter and served with curd and pickle on the side. In a blender or chopper, add coriander leaves, ginger, garlic, green chillies and cumin seeds. Blend it to coarse paste. Now add cooked peas in the same blender and blend to form a coarse peas mixture. Then transfer the mixture in to a large bowl. Add dill leaves, mint leaves, amchoor, turmeric, salt, ajwain and mix well. Once the mixture forms the dough, divide it into equal balls depending upon the size of the parathas you want to make. Now, to make the dough, add whole wheat flour (atta) into the bowl along with some salt. Add water and knead it into a soft and smooth dough. Cover and allow it to rest for 15-20 minutes
To roll the stuffed peas parathas
Now divide the dough into balls equal to the number of peas stuffing balls. Take one dough ball, dust it with some flour. Roll it into 4 inch disc with edges bit thinner than the centre. Now, place the peas mixture ball in the centre of the disc and seal the edges to secure the stuffing within. Dust the stuffed ball with flour and gently roll it into parathas. Then, place the parathas on hot griddle or tawa and cook until brown spots appears. Now flip and cook on another side. Apply ghee or oil and fry them until golden brown. Matar Parathas are ready to serve. Top them with butter and serve them with curd and pickle on the side. If you made and loved this recipe, please be sure to rate and review it below! I always love hearing from my readers and take your suggestions into account. If you are looking for more delicious and easy recipes delivered straight to your inbox, you can sign up for my email newsletter. You can also follow me on Pinterest, Instagram or Facebook to see more of my kitchen creations.
📖 Recipe
