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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