How to prepare Soft Matar Paratha at home | Winter Special Green Peas Paratha

whole wheat flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and more nutritious.

green peas

🥗Healthier: edamame

💰Cheaper: frozen peas

Frozen peas are often more affordable and convenient.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil is a healthier fat alternative.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

Heat oil in a kadhai.

Add 8-10 chopped garlic cloves and chopped green chili; sauté until fragrant.

Add 1 bowl of green peas and sauté until the moisture evaporates.

Season with salt and continue to cook for a few minutes.

After 5-10 minutes, add cumin seeds and black pepper powder; mix well.

Create a gap in the mixture and add mustard flour; mix with the peas.

Sauté the mixture until well combined and aromatic, then let it cool.

In a bowl, add 2 cups of whole wheat flour, salt, and a little oil; mix well.

Knead the dough until soft and let it rest for 5-10 minutes.

Grind the cooled pea mixture into a coarse paste.

Take a portion of the dough, dust with dry flour, and roll it out into a circle.

Spread the pea filling in the center of the rolled dough.

Fold the edges over the filling and seal it well.

Gently roll out the stuffed dough ball into a flat paratha.

Heat a tava and place the paratha on it.

Cook until golden brown, flipping occasionally and adding oil as needed.

Ensure both sides are cooked well and golden brown.

Remove from heat and repeat with remaining dough and filling.

Serve with green chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary