Stuffed Peas Paratha Recipe

Learn how to make different Recipe with chef Meghna.

  • VIDEO LINK
  • POSTED DATE
    27-Dec-2019
  • COOK TIME
    30 Mins
  • COOKED BY
    Chef Meghna
  • SERVING
    2-3 People

Ingredients

Oil
Cumin Seeds (Jeera)
Ginger - Garlic Paste
Onion
Salt
200 gm raw matar/peas  (coarsely grind)
2 Green Chillies finely chopped
Garam Masala
Dry pomegranate seeds powder (or Lemon)
Coriander leaves finely chopped
A pinch of sugar (optional to balance the flavours)
Finely chopped Mint leaves (Pudina)
Keep Roti Wheat Atta ready

 

Method

Very popular in India especially in Winter season of fresh peas... Hare Matar ka Paratha; enjoy this variation in breakfast, lunch & tiffin. Love M
#ChefMeghna #MatarParatha #StuffedParatha


Method:
First, make stuffing for Paratha
Heat up a pan, add 1 tsp oil
Add 1 tsp Cumin seeds (Jeera)
Add 1/2 tsp Ginger Garlic Paste
Add 1/2 finely chopped onion
Add salt, it will help cook onion faster
While onion gets cooked, keep 200 gm raw matar ready coarsely grinded
In the pan now add finely chopped green chillies
Add 1/2 tsp garam masala
Add little Dry pomegranate seeds powder to bring the sourness, alternatively, you may use lemon too.
Now add the coarsely grind matar into the pan
Mix well
Now add chopped coriander leaves
Add a pinch of sugar to balance the flavours.
mix till you get half cooked stuffing mixed, don't overcook it as it will get cooked with paratha as well
Turn off the flame and let it come to room temperature
Add some finely chopped mint leaves (Pudina)
#Tip: Never add Pudina (mint leaves)  when stuffing is hot, as the leaves will get black and won't stay green.
Make Roti atta (made from wheat)
Make large balls of roti atta
Roll it in dry atta and with roller pin make a thick round
Make sure borders of Paratha is thin so that you can fold stuffing inside and borders can stick
Fill the matar stuffing in the center
Close the edges and make a bag.
Flatten it a little apply dry atta again on both sides so that when you roll the atta it doesn't get stick to the edges
Meanwhile heat up a flat pan
Roll the atta slightly thick, too thin will cause the stuffing to ooze out.
Don't give too much pressure, roll with light hands
Use hands to flatten a little and place it on the warmed up flat pan
Let it get cooked from both sides a little
Apply some ghee on both sides of paratha while cooking
Once paratha gets golden brown from both sides, it means it's ready for serving
Serve paratha with Raita or Curd of your choice, butter, chutney, pickle or any other condiments of your liking
Enjoy Winter season with this scrumptious hare matar ka paratha.

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