- 2 cups Green peas
- 1 tablespoon Oil
- ½ cup Red onion chopped finely
- 1 Green chili chopped finely
- 1 teaspoon Ginger paste or freshly grated or crushed
- 1 teaspoon Garlic paste or freshly grated
- Salt to taste
- 1 ½ teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Garam masala
For matar(peas) paratha dough:
- 2 cups Whole wheat flour (Chapati atta) + more for dusting
- Salt to taste
- 2 tablespoon Oil + more for making paratha
- ¾ cup + 2 tablespoons Water
- First boil the green peas. Here I have used frozen peas and cooked in microwave for 4-5 minutes. If using fresh peas, it will take little longer in microwave. Instead you can boil in pressure cooker or steam them.
- Drain the peas very well. We do not need any water left in matar.
- Take drained green peas in a food processor. Roughly crush them. Do not make smooth paste.
- Heat the oil in a pan on medium heat. Once hot add chopped onion and salt.
- Cook till onions get soft and turns translucent or light brown in color.
- Now add green chili, ginger paste and garlic paste. Saute for a minute.
- Now add crushed peas. Mix well.
- Add red chili powder, coriander powder and garam masala. Mix well and cook it with stirring occasionally.
- Cook till almost all the moisture evaporates. It took me about 6-7 minutes.
- Remove it to a plate and let it cool to room temperature. While it is cooling make the dough.
Making the dough:
- Take atta and salt in a bowl. Mix.
- Add 2 tablespoons of oil. Mix it by rubbing between your fingers.
- Now add little water at a time and knead into a dough.
- Dough should be smooth and soft just like plain paratha dough.
- Cover it and let it rest for 15-20 minutes.
Making peas paratha recipe:
- After the resting time, knead the dough once again to make it smooth.
- Divide it into 10 equal portions. make smooth balls and flatten them between your palm one by one.
- Now work with once flattened disc at a time. Dip both sides into dry flour.
- Roll into 4 inch diameter circle using rolling pin and rolling board.
- Put stuffing in the center. Gather the edges in the center. Pinch it to seal it tightly.
- Now gently press it using your fingers and make around 3 inch diameter disc.
- now again dip both sides into dry flour and gently roll into about 6 inch diameter circle.
- Heat the tawa on medium heat. Once hot, place rolled paratha on it.
- Fry both sides using little oil till both sides have golden brown spots.
- Remove it from the tawa and place in insulated container
- Repeat the same with rest of the dough balls.
Serving: 2paratha | Calories: 281kcal | Carbohydrates: 27.2g | Protein: 6.6g | Fat: 17.5g | Saturated Fat: 2.2g | Cholesterol: 0mg | Sodium: 481mg | Potassium: 181mg | Fiber: 6.7g | Sugar: 4.7g