About Matar Paratha
There’s one thing which is kind of an inarguable fact about Punjabi culture; that we live for good food. We start to feel incomplete if a week goes by where we haven’t had a meal of hot fresh paratha with dollops of homemade white butter! In the huge extended family of paratha, matar paratha is surely one of our family’s favorite, especially during the winter season. It is an excellent wholesome Indian breakfast. If you are looking for a no onion or garlic recipe, then the green peas paratha recipe is worth bookmarking. More Reasons To LOVE Green Peas Paratha vegan nut-free easy & tasty wholesome & fulfilling meal-prep and lunchbox friendly
The Fresh Green Peas
Green Peas are starchy yet high in fiber, vitamins, minerals, and proteins. It’s a green vegetable after all. Peas don’t really have a strong flavor base. Mix in some spices, follow my green pea stuffing recipe and you’ll be surprised by the deliciousness of the buttery, soft, melt-in-the-mouth matar paratha. TIP: If you are using frozen green peas, thaw them at room temperature, and then cook. In the case of canned green peas, rinse them with water to remove starch and preservatives, drain nicely and then use them for making paratha stuffing.
Green Peas Stuffing – 3 Ways
Method 1) Steam or pressure cook the green peas, combine them with the spices, salt, and blend to make the paratha stuffing. Method 2) Blend the green peas to a smooth paste. Heat oil, add cumin seeds followed by the green peas mixture, spices, and salt. Fry the green peas mixture till it starts leaving the surface of the pan and comes together. Add gram flour and mix nicely. The stuffing will be totally dry and nicely roasted. Method 3) Prepare the stuffing as suggested in method 2 and combine it while binding the dough for paratha. This way you won’t have to stuff the paratha. The dough itself will have the flavor of green peas.
My Tried & True Tips
Use fresh green peas to make the matar paratha. The flavor of fresh green peas is way tastier than the frozen ones.
A teaspoon of gram flour (besan) or sattu flour (chana dal flour) is added to the peas mixture to make it non-sticky and tastier. But it is totally optional.
You can combine fresh herbs like coriander, spring onion, or dill leaves in the green peas stuffing to make it more healthy and tasty.
Do not overstuff the paratha with the peas mixture else it will tear from the sides.
While rolling the paratha be gentle. If you will put too much pressure the pea stuffing will ooze out from the sides of the paratha.
Watch Matar Paratha Video
Leftover Green Peas Stuffing
Allow the prepared green peas stuffing to cool down completely. Transfer it to an airtight container with a lid. Keep it in the refrigerator for the next 4 – 5 days or a week. It remains fresh and good to use. You can use this green pea filling to stuff inside the naan, kulcha, poori, or kachori.
Serving Suggestion
The best way to enjoy a matar paratha is with loads of butter, flavorsome raita, seasonal homemade pickle, and a piping hot masala tea (chai). This combination is totally a winter bliss and always a classic Indian breakfast that never goes out of fashion.
More Green Pea Recipes
Matar Ghugni Matar Kachori Matar Poha (Chura Matar) Dhaba Style Matar Paneer For more such fun recipes in your life subscribe to our weekly newsletter or follow us on Instagram
