Matar Ka Paratha (Stuffed Green Peas Paratha)
Matar Ka Paratha is stuffed paratha with spicy green peas and is a delicacy. Matar Ka Paratha can be part of any main meal making it special treat. This can be one dish meal served with side of yogurt or pickle. Matar Ka Paratha is also a great lunch box option. This recipe will make 8 paratha.
- 1 cup whole wheat flour (chapati flour)
- 1/4 tsp salt
- 1 tsp oil
- 1/2 cup water (approx,)
- 2 cup green peas (I am using frozen peas)
- 2 tsp oil (canola or vegetable oil)
- 1 Tbsp coriander powder (dhania)
- 2 tsp fennel seed powder (saunf)
- 1/4 tsp red chili powder
- 1 Tbsp chopped green chili
- 1/2 tsp mango powder (amchoor)
- 1/2 tsp salt
- 1/4 cup whole wheat flour (approx. for rolling paratha)
- 2 Tbsp oil (approx. for cooking paratha)
To Make Dough
Mix flour, salt, and oil, add water as needed to make a soft dough.
Knead dough for two minutes on a lightly greased surface to make the dough soft, smooth and pliable.
Cover the dough and let the dough rest for at least ten minutes.
To Make Filling
Boil the peas with 1-1/2 cups of water, over medium heat till they are very tender. Drain the water. Mash them using fork or with fingers. Add all the spices to green peas coriander, fennel seed powder, chili powder, mango powder, green chili and salt, mix it well.
Heat the oil in a frying pan, add green peas, stir-fry until peas comes together, keep mashing them with spatula. Peas should be still little moist, the consistency should be the soft dough. This should take about 4-5 minutes.
Let the filling cool to room temperature.
To Make Paratha
Divide the dough and filling into eight equal parts and form into balls.
Roll dough ball into a 3” circle. Place a filling ball in the center. Pull the edges of the dough to wrap it around the peas filling. Repeat to make all six balls. Let the filled balls settle three to four minutes.
Meanwhile heat a heavy skillet on medium high heat until moderately hot. To test, sprinkle water on the skillet. If the water sizzles right away, the skillet is ready.
Press the filled ball lightly on dry whole wheat flour from both sides.
Using a rolling pin, roll the balls lightly to make six-inch circles, keeping the sealed side of the balls on top. If the dough sticks to the rolling pin or rolling surface, lightly dust the parathas with dry flour.
Place the paratha on the skillet. When the paratha starts to change color and begins to puff up, flip it over. You will notice some golden-brown spots.
After a few seconds, drizzle one teaspoon of oil over the paratha. Flip the paratha again and lightly press the puffed areas with a spatula.
Flip again and press with a spatula making sure the paratha is golden-brown from both sides. Repeat for the remaining parathas.
Paratha are best served hot and crispy. They will be soft if not served hot. If you are not going to serve them right away, cool them on a wire rack to keep them from getting soggy.
Parathas can be kept at room temperature for up to two days wrapped in aluminum foil or in a covered container. For later use, parathas can be refrigerated three to four days or frozen for up to a month. Re-heat using a skillet or oven.
Parathas can be served with Tomato Chutney, Plain Yogurt, pickle, or any gravy base dish.
Serve it like a Mexican quesadilla by topping it with cheese and sliced tomatoes, then folding it in half.