Recipe for Matar Ka Parantha

Today, the recipe I am sharing is Matar Ka Parantha. Matar means peas, and parantha refers to shallow fried bread commonly made in North India.

Paranthas are shallow fried flatbreads from India. They are usually made with whole 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).

I have already shared my parantha recipes. You can find them in my article: 16 Mouth-Watering Parantha recipes that are easy to make and are absolutely delicious.

So, let us start with the recipe for Matar Ka Parantha:

Kitchen Equipment needed:

• Mixing bowl: https://amzn.to/3K14XFH
• Pan: https://amzn.to/3Qicd44
• Tawa: https://amzn.to/438KCG6
• Masher: https://amzn.to/3DDRmk4

Ingredients needed for making Matar Ka Parantha:

Ingredients for the peas and spices stuffing:

• 2 cups Frozen Peas
• 2 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)
• Salt, to taste
• 1 tsp Kashmiri Red Chili Powder
• 1 tsp Chat Masala
• 1 tsp Carom Seeds
• ½  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 1 tbsp oil in a pan. Add 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.

Meanwhile, in another pan, heat 1 tbsp of oil. Add cumin seeds. Once they crackle, add peas. Cover and cook them.

Once the peas are cooked, coarsely mash them.

To this, add the roasted gram flour mix.

Add carom seeds, red chilli powder, chaat masala, cumin powder, salt and some fresh coriander leaves.

Mix well. Turn off the heat and let this stuffing cool.

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:

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 with oil/ghee.

Serve hot with butter, yoghurt and pickle.

Here is the recipe in printable format:

Check out other recipes from my kitchen here.

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