“Matar ka Paratha” or “Matar Parantha” is a delicious Indian dish made with a stuffing of spiced green peas (matar) wrapped in a wheat flour dough and then pan-fried or cooked on a griddle. Here’s a detailed recipe for making Matar ka Parantha:
Ingredients:
For the Dough:
- 2 cups whole wheat flour (atta)
- Water, as needed
- Salt, to taste
- 1-2 teaspoons oil (optional)
For the Filling:
- 2 cups fresh or frozen green peas (matar)
- 1-2 green chilies, finely chopped (adjust to taste)
- 1-inch piece of ginger, grated
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- 1/2 teaspoon turmeric powder
- Salt, to taste
- Fresh coriander leaves, chopped (optional)
- Oil or ghee, for cooking
Instructions:
Making the Dough:
- In a mixing bowl, add whole wheat flour and a pinch of salt. Mix well.
- Gradually add water and knead the flour to make a smooth and soft dough. Add a teaspoon of oil while kneading if desired.
- Cover the dough and let it rest for about 20-30 minutes.
Preparing the Filling:
- If using fresh peas, blanch them in hot water for a few minutes. If using frozen peas, thaw them.
- Coarsely crush or grind the peas in a food processor or blender, without turning it into a paste.
- Heat a pan with a little oil or ghee. Add cumin seeds and let them splutter.
- Add grated ginger, chopped green chilies, and sauté for a minute.
- Add the crushed peas, garam masala, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
- Cook the mixture on medium heat for 5-7 minutes, stirring occasionally until the peas are cooked and the spices are well incorporated.
- Add chopped fresh coriander leaves if using. Remove from heat and let the filling cool down.
Making the Paranthas:
- Divide the dough into equal-sized balls.
- Take a dough ball, dust it with flour, and roll it out into a small circle (about 4-5 inches in diameter).
- Place a spoonful of the prepared pea filling in the center of the rolled dough circle.
- Gather the edges of the dough towards the center to cover the filling and pinch the dough together to seal it.
- Flatten the stuffed ball gently and dust it with flour.
- Roll it out carefully into a larger circle, ensuring the filling doesn’t spill out. Aim for about 6-7 inches in diameter.
- Heat a griddle or a tawa over medium heat.
- Place the rolled parantha on the heated griddle. Cook it for a minute or until you see bubbles forming on the surface.
- Flip it over and apply a little oil or ghee on the cooked side.
- Flip again and apply oil or ghee on the other side. Press gently with a spatula to cook evenly until golden brown spots appear on both sides.
- Repeat the process with the remaining dough balls and filling.
Serve hot Matar ka Parantha with yogurt, pickles, or any curry of your choice. Enjoy the flavorsome stuffed paranthas!
