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.
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.
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.
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.
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.
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.
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.