Matar Paratha is a green peas mixture filled in a wheat flour dough and shallow fried using ghee. Now that’s one way of making it. Another method is to incorporate the green peas mix with the wheat flour dough itself.

After that, we are rolling it in a flat chapati shape & further shallow frying it in cooking oil or ghee. That’s the second method. We will be making this paratha using the first method. Let’s get started then.

Paratha is a thick chapatti made using wheat flour. On the other hand, matar means green peas. All in all, matar paratha is a combination of vegetables, spices, herbs, masala powder & a lot of other items. That’s the basic definition of our green peas paratha.

Plain Paratha v/s Matar Paratha

A plain paratha is nothing but a thick wheat flour chapati. It can be round or triangle in shape, depending on how you want it on your plate.

On the contrary, Matar paratha is a stuffed green peas mixture in wheat flour chapatti. Both of them are shallow fried in oil, butter or ghee. Again how you want to fry depends on your taste.

Since we know the essential difference, let’s start making it.

What You’ll Need To Make This Matar Paratha?

To make the green peas paratha, we need to follow two processes. First, making the green peas mixture and second, stuffing the mix in the dough to make a paratha out of it. To do this, we need the following items.

Green Peas Mixture (11 items)

  • Cooking Oil – To saute our spice, masala powder & green peas, we will use cooking oil.
  • Cumin Seeds – They integrate a robust nutty flavour in the green peas mixture.
  • Onion – To add a mildly sweet taste to our mixture, onions are best.
  • Green Chili – Fresh green chilli will add mild teekhapan because we aren’t using red chilli powder.
  • Ginger – It will add a slightly peppery & sweet flavour, with an intense and spicy aroma.
  • Green Peas – Fresh green peas are the base of our mixture. Moreover, it’s a star ingredient too.
  • Salt – As per taste & requirement. Add gradually.
  • Green Garlic – It’s mild compared to regular garlic. On the other hand, it tastes more like an onion.
  • Coriander – It has a fresh citrus taste with a strong aroma. Additionally, it’s a natural flavouring agent.
  • Turmeric Powder – Haldi powder acts as a natural dye & elevates the overall taste of our paratha mixture.
  • Garam Masala – This powder is a secret ingredient. It includes all kinds of spices & vivid flavours.

Matar Paratha Dough

  • Wheat Flour – We will make our paratha in wheat flour. Yup, not in the all-purpose flour.
  • Salt – As per taste & requirement. Add gradually.
  • Cooking Oil – Add a little oil or ghee to soften the dough & make it digestible.
  • Water – As needed to knead the dough. Add gradually.

Shallow Frying Matar Paratha

  • Ghee – Instead of cooking oil, we will be frying our paratha in ghee. It is typical north Indian style.
  • Butter – To garnish the paratha. Not mandatory. You can skip.

The item list is a bit lengthy. In short, you can grab each item from your nearest grocery store. Some of them might be already available in your kitchen. Gather them and start making it right away.

Making Matar Paratha

There are few procedures involved. For instance, making the green peas mixture, kneading the dough, making chappati, filling the green peas mixture, rolling it & after that, shallow frying the same.

Green Peas Mixture

To make the green peas mixture, you need to saute spice, masala & herbs. Make sure they don’t burn out. Also, take care you don’t overcook or else it will smell smokey.

When done, grind the green peas masala mix to a thick paste. Not to mention, avoid pouring oil or water to make the mixture liquid. We need it dry.

Paratha Dough

Further, knead the dough to make chapattis. Fill the green peas mix and roll it using a rolling pin. Now you have a thick green peas paratha ready to shallow fry. To do this, we need a flat pan or a tawa. There’s a little twist here. Instead of cooking oil, we will use desi ghee or cow ghee.

Traditionally parathas are fried in ghee and not oil. Henceforth, fry both sides of paratha in ghee. Avoid burning them by keeping the flames low. Instead, use extra ghee to lubricate the hot & dry pan.

Your matar paratha is ready. Serve with mango murabba, pickles or curd. Sprinkle chaat masala on curd and fry some green chillies. Enjoy this paratha for breakfast, lunch or dinner.

Hence, that was it with the paratha recipe today.