Stuffed Peas Paratha Recipe

peas paratha
    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

    Ingredients

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

    Methods

    Very popular in India especially in Winter season of fresh peas… Hare Matar ka Paratha; enjoy this variation in breakfast, lunch & tiffin.

    #ChefMeghna #MatarParatha #StuffedParatha

    How to Make Matar Paratha:

    • 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 chilies.
    • 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 flavors.
    • 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).

    Tips to make Stuffed Peas Paratha

    • 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.

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