peas paratha recipe, how to make matar paratha recipe

peas paratha recipe, how to make matar paratha recipe

sharing a family recipe which is again a favorite with my folks. the recipe is the most simplest version of matar paratha with minimal spices. so what you get is the taste and flavor of peas without being dominated by too many of spices.

best are to use fresh green peas. in india, winters is the time for fresh green peas and i am kind of late in posting the recipe. but still fresh peas are available in the market. so you can give a try making these parathas. if you really do not have any option, then make with frozen peas. this stuffed paratha recipe is also a no onion no garlic recipe.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the dough:

• 2 cups whole wheat flour/atta, 240 grams
• ½ tsp salt
• 2 tsp oil
• ½ to ⅔ cup water for kneading, add as required

for the green peas stuffing:

• 1.25 cups fresh peas/matar, 125 grams
• ½ tsp cumin seeds/jeera, roasted
• 1 tbsp besan/gram flour, roasted
• 1 to 1.5 tbsp finely chopped coriander leaves
• 1 green chili, finely chopped
• a pinch of asafoetida/hing
• ¼ tsp garam masala, optional
• salt as required
• oil or ghee as required while roasting parathas

INSTRUCTIONS

preparing paratha dough:

1. first take 2 cups whole wheat flour, ½ tsp salt and 2 tsp oil in a mixing bowl or pan.
2. mix very well.
3. then add ½ cup water and begin to knead. add more water if required while kneading.
4. knead to a soft and smooth dough. cover and keep aside for 30 minutes.

preparing green peas stuffing:

1. steam fresh green peas in a pressure cooker or electric rice cooker. steam the green peas and do not boil them in water. for steaming, take the green peas in a pan. add 1 cup water in the cooker. place the pan with the green peas in the cooker. now pressure cook for 3 to 4 whistles. i used electric rice cooker to steam the green peas.
2. drain the green peas very well. there should not be any water in them. allow them to become warm or cool at room temperature.
3. mash the green peas coarsely with a potato masher. keep aside.
4. heat a pan. lower the flame and add ½ tsp cumin seeds in it.
5. roast the cumin seeds till they become fragrant.
6. remove and add the roasted cumin seeds to the mashed peas.
7. in the same pan, on a low flame, add 1 tbsp besan. stirring often, roast the besan.
8. the besan should become aromatic. its rawness should go away. the color of besan will also change. do not brown too much or burn the besan.
9. add the roasted besan to the mashed peas.
10. add 1 green chili, finely chopped, a pinch of asafoetida, 1 to 1.5 tbsp finely chopped coriander leaves, salt as per taste. you can also add ¼ tsp garam masala powder.
11. mix very well.

assembling and preparing stuffed parathas:

1. pinch small balls from the dough. roll them and keep covered.
2. take 2 small balls and dust them with whole wheat flour.
3. roll each of them to a round of 4 to 5 inches in diameter.
4. place the green peas stuffing on one of the rolled round.
5. cover with the second one and seal the edges firmly. sprinkle some wheat flour on both sides.
6. roll gently to a paratha of about 6 to 7 inches. sprinkle flour as required while rolling.
7. heat a tawa and let it become hot. place the paratha on the hot tawa. on a medium to high flame, begin to roast the paratha.
8. when one side is partially cooked (about ¼th) then flip.
9. spread some oil or ghee on top. flip again.
10. now spread some oil or ghee on this side too.
11. if the paratha has been stuffed and rolled well, it will start puffing up while cooking.
12. flip again. press the paratha edges with a spatula too, so that they are cooked.
13. flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.
14. serve peas paratha hot. you can also stack them in roti basket and later serve warm. serve peas parathas for breakfast with a side accompaniment of lemon or mango pickle. you can also serve with some butter or curd.