Recipe for Matar Ka Parantha

Paranthas are shallow fried flatbreads from India. They are usually made with wheat flour. The flour is kneaded and then stuffed with different fillings made with potato, cauliflower, or other vegetables; then rolled, flattened and shallow fried on a pan. However, the vegetables are sometimes kneaded along with the flour too.

Although Paranthas are most commonly pan/tawa-fried, Tandoori Paranthas are also common, in which the flattened dough is baked in a Tandoor. They are usually available in restaurants and Dhabas (street-side restaurants).

Recently, I shared the recipe for Gobi Ka Parantha, Dal Ka Parantha, Multigrain Methi Parantha, Soya Keema parantha and Kuttu Ka Aalu Parantha. Today, the recipe I am sharing is Matar Ka Parantha. Matar means peas. Therefore, in this recipe, peas and spices are stuffed inside a wheat flour dough, rolled and pan-fried.

So, let us start with the recipe.

Ingredients needed for making Matar Ka Parantha:

Ingredients for the peas and spices stuffing:

• 2 cups Frozen Peas
• 1 tbsp Oil
• 1 tsp Cumin Seeds
• 1 tbsp Chopped Green Chillies
• 3 tbsp Chopped Coriander Leaves
• 1 tbsp Chopped Ginger
• 2 tbsp Besan ( chickpea lentil flour)
• 1½ tsp Salt
• 1 tsp Kashmiri Red Chili Powder
• ½ tsp Turmeric Powder
• 1 tsp Amchur (Dry Mango Powder)
• 1 tsp Coriander Powder
• 1 tsp Cumin Powder

Ingredients for the wheat flour dough:

• 3 cups Whole Wheat Flour
• Water to knead a smooth dough
• 1 tsp Oil

In addition:

• Oil/Ghee for frying

Recipe for making Matar ka Parantha:

Method to make the stuffing:

• Heat oil in a pan. Add cumin seeds, ginger, green chillies and fresh coriander leaves. Fry for 2 minutes on medium heat.
  
  
  
• Add besan (chickpea flour). On low heat, roast the flour by constantly mixing it with a spatula. The flour should get well roasted but not burn.
  
  
  
• Roughly grind the peas in a mixer.
  
  
  
• Add the ground peas to the pan.
  
  
  
• Add turmeric powder, red chilli powder, dry mango powder, coriander powder, cumin powder and salt.
  
  
  
• Mix well. Cook for 2-3 minutes. Turn off the heat and let this stuffing cool. Once it cools, make equal portions.
  
  

Method to make the dough:

• Take flour in a mixing bowl. Add a little water at a time and knead it into a smooth dough.
• Add oil. Knead again and rest the dough for 15 minutes.

Method to make the paranthas:

• Make equal-sized portions of the stuffing.
  
  
  
• Now take a small portion of the dough. Roll it between your hands and flatten it using the rolling pin. Place the stuffing in the middle.
  
  
  
• Close it from all ends.
  
  
  
• Use dry flour if the dough is sticky. Flatten using a rolling pin.
  
  
  
• Fry on a tawa/pan.
  
  
• Serve hot with butter, yoghurt and pickle.
  
  

Check out other recipes from my kitchen here.

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