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
- Cumin Seeds (Jeera).
- Ginger – Garlic Paste.
- 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.
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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