Matar Paratha Recipe | Perfectly Stuffed Peas Paratha with Ghee | Easy & Delicious!

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.

Mix 2 cups of wheat flour with 1/2 cup of water and a little salt to make the dough.

Knead the dough into a soft consistency, cover it, and let it rest for about 15 minutes.

Prepare the stuffing by mixing 1 cup of boiled and ground green peas with 1 finely chopped green chili.

Add 1/2 teaspoon of green chili paste, 1/2 teaspoon of ginger garlic paste, 1/2 teaspoon of amchur, a pinch of ajwain, and a handful of chopped coriander to the pea mixture; mix well.

Take a small ball of dough and roll it into a flat disc about the size of your palm.

Create a cuplike shape with your fingers, place a spoonful of the matar stuffing in the center, seal the edges, and flatten it.

Dip the stuffed dough in wheat flour and roll it out gently into a flat circle.

Heat a tawa or flat griddle and place the rolled paratha on it, cooking on medium heat for about 30 seconds on each side until light brown spots appear.

Brush a little ghee on both sides and cook until golden and crispy.

Serve hot with fresh dahi (yogurt) and a side of spicy achar (pickle).

Cooking Techniques

Equipment Needed

Spice Level: