Matar ka Parantha

“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:

1. In a mixing bowl, add whole wheat flour and a pinch of salt. Mix well.
2. Gradually add water and knead the flour to make a smooth and soft dough. Add a teaspoon of oil while kneading if desired.
3. Cover the dough and let it rest for about 20-30 minutes.

Preparing the Filling:

1. If using fresh peas, blanch them in hot water for a few minutes. If using frozen peas, thaw them.
2. Coarsely crush or grind the peas in a food processor or blender, without turning it into a paste.
3. Heat a pan with a little oil or ghee. Add cumin seeds and let them splutter.
4. Add grated ginger, chopped green chilies, and sauté for a minute.
5. Add the crushed peas, garam masala, coriander powder, red chili powder, turmeric powder, and salt. Mix well.
6. Cook the mixture on medium heat for 5-7 minutes, stirring occasionally until the peas are cooked and the spices are well incorporated.
7. Add chopped fresh coriander leaves if using. Remove from heat and let the filling cool down.

Making the Paranthas:

1. Divide the dough into equal-sized balls.
2. Take a dough ball, dust it with flour, and roll it out into a small circle (about 4-5 inches in diameter).
3. Place a spoonful of the prepared pea filling in the center of the rolled dough circle.
4. Gather the edges of the dough towards the center to cover the filling and pinch the dough together to seal it.
5. Flatten the stuffed ball gently and dust it with flour.
6. Roll it out carefully into a larger circle, ensuring the filling doesn’t spill out. Aim for about 6-7 inches in diameter.
7. Heat a griddle or a tawa over medium heat.
8. Place the rolled parantha on the heated griddle. Cook it for a minute or until you see bubbles forming on the surface.
9. Flip it over and apply a little oil or ghee on the cooked side.
10. 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.
11. 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!