Recipe- Mouthwatering Matar Paratha
Matar ka Paratha is stuffed paratha of the season! Matar paratha or green-peas paratha is a popular whole wheat flatbread. Made with whole wheat dough with a stuffing of spiced mashed green peas. In a Punjabi house like mine, stuffed paratha topped with homemade butter is a regular Indian breakfast recipe during winters. Paneer paratha, Gobi paratha or Matar paratha is among my top choices for menus on weekends.
Ingredients
2 Cups Fresh Green Peas
1 teaspoon Ginger chopped
1 Green chili chopped
1 tablespoon Coriander chopped
1 teaspoon Garam Masala
1 teaspoon Coriander Powder
½ teaspoon Anardana Crushed
Salt to taste
Method
- Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.
- Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.
- Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
- Keep kneading the dough for 6-7 minutes before rolling it for paratha.
- The dough’s texture needs to be really elastic otherwise the parathas won’t be soft.
- Take fresh peas and grind it to a coarse paste in a mixer grinder. While grinding it does not add water in the paste.
- Now, take a bowl and add the coarse paste in it.
- After that add a teaspoon of ginger and a teaspoon of one chopped green chili.
- After that add freshly chopped coriander leaves and mix them.
- Add the spices, starting with a teaspoon of coriander leaves, half a teaspoon of crushed anardana (pomegranate) and salt.
- Mix the ingredients and keep them aside.
To make Matar Paratha
- Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
- Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.
- When you have made the circle add the matar stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again.
- Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
- Heat up a griddle or tava and smear it with the small quantity of ghee.
- Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.
- Serve the paratha hot alongside homemade butter and some tangy mint chutney.