Home / Breakfast recipes / Matar Paratha / Green Peas Paratha
10 January, 2017

Matar Paratha / Green Peas Paratha

Posted in : Breakfast recipes on by : nrdubey Tags: , ,

                             

Preparation time – 20 mins

Cooking time – 30 mins

Cuisine – north Indian

Type – breakfast/tiffin

serve – 10 -11 parathas

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INGREDIENT

  FOR MAKING DOUGH

  Wheat flour – 2 cups

  Water – ¾ cup or as needed

  Salt – ½ tsp

  Ghee – 1 tsp +for roasting paratha

 

  FOR MAKING STUFFING

 Matar / green peas – 1 1/2 cups

  Jeera / cumin seeds – 1 tsp

  Fennel seeds/ snuff  – 1 tsp

Dry coriander seeds or coriander powder – 1 tsp

Dry ginger powder – 1/2 tsp (optional)

Chaat masala – 1/4 tsp

Dry mango powder / amchor powder – 1/2 tsp

Green chili – 1-2

  Garlic clove  – 7-8  Or  Hing / asafotita – 1/4 tsp

  Ginger – ½ inch 

  red chilly pwdr – 1/2  tsp

  coriander – 1 tsp

  salt – as per taste

  ghee/oil – 1 tbsp

img_9737

METHOD

 

 For making dough

 Take  wheat flour in a big bowl then add ghee and  salt , mix them well. Add water slowly and make dough. Dough should be little tight then normal chapati dough. I took ¾ cup of water to make this dough.

 Cover it with any plate or wet cloth then keep the dough aside for 15 to 20 mins.

 For making stuffing

In a blander take all the ingredients under ‘for making stuffing’ except oil.

If needed add 1-2 tsp of water.

And blend them coarsely or semi coarsely.

Heat oil in a kadai add coarsely paste that we made and fry it for 2 mins on medium flame, keep stirring.

Allow it cool for some time. 

For making paratha

 After 20 mins wet your hands with water and knead the dough till it become soft. Devoid it into 12- 13 portions or balls.

For rolling paratha take a medium ball of dough, roll & flatten it.

Dust it with some floor and make a circle of about 5 inch with fingers.

Place 2 tsp of matar stuffing in the center and cover the stuffing with remaining dough of the circle.

Flatten it again and sprinkle some dusting floor and roll this paratha with rolling pin as you do for normal chapati or paratha.

  

Rosting Paratha

 On a hot tawa, placed the paratha (tawa should be hot).

When the base is partially cooked, flip the paratha.

Spread some ghee on the partially cooked paratha and on the sides as well.

Flip it again and spread some ghee on the other side as well.

If you have paratha presser, press the paratha to make it crispy or you can use flat spatula

Cook both the sides nicely.

    Now your paratha is ready to eat. Serve it with curd or instant tomato and coriander chutney ,which goes very well with paratha.

 

Step by step pics method

 

img_9718

Take  wheat flour in a big bowl then add ghee and  salt , mix them well.

img_9719

Add water slowly and make dough. Dough should be little tight then normal chapati dough. I took ¾ cup of water to make this dough.

img_9720

 Cover it with any plate or wet cloth then keep the dough aside for 15 to 20 mins.

img_9721

In a blander take all the ingredients under ‘for making stuffing’ except oil.

img_9723

If needed add 1-2 tsp of water. And blend them coarsely or semi coarsely.

img_9724

Heat oil in a kadai add coarsely paste that we made and fry it for 2 mins on medium flame, keep stirring.

img_9725

Allow it to cool for some time.

img_9726

Allow it cool for some time. devoid it into 12- 13 portions or balls.

img_9727

For rolling paratha take a medium ball of dough, roll & flatten it. 

img_9728

Place 2 tsp of matar stuffing in the center and cover the stuffing with remaining dough of the circle.

img_9729

Flatten it again and sprinkle some dusting floor and roll this paratha with rolling pin as you do for normal chapati or paratha.

img_9730

On a hot tawa, placed the paratha (tawa should be hot).

img_9731

Spread some ghee on the partially cooked paratha and on the sides as well.

Flip it again and spread some ghee on the other side as well.

If you have paratha presser, press the paratha to make it crispy or you can use flat spatula

Cook both the sides nicely.

img_9732

Now your paratha is ready to eat. Serve it with curd or instant tomato and coriander chutney ,which goes very well with paratha.

 

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