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Matar paratha (green pea paratha)
Matar ka paratha (मटर पराठा): wholewheat parathas stuffed with a mashed, spiced green pea filling
In Delhi and Punjab, matar paratha is the winter tiffin made when the first sweet peas arrive: the peas are boiled, mashed coarse and spiced with ginger, green chilli, cumin and amchur, then sealed inside wholewheat dough and roasted on the tawa with a little ghee. Rolled up in foil with a spoon of pickle, they are still soft at lunch. The mistake is a wet filling, which bursts through the dough; cook the mashed peas in a pan until dry and cool them before stuffing. Chef's tip: make the filling slightly saltier than tastes right, because the dough around it is unsalted and mutes it.
- Total time
- 45 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the dough
- ¼ tsp salt
- ¾ cup waterroughly
For the filling
- 1 tbsp sunflower oil
- ½ tsp cumin seeds
- 1 tbsp fresh gingergrated
- 2 green chilliesfinely chopped
- 1 tsp ground coriander
- ½ tsp garam masala
- ¾ tsp salt
- 2 tbsp fresh corianderchopped
To cook
- 3 tbsp gheeor oil for a vegan version
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What you'll need
Fresh ingredients (4)
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Method
0/6 doneStep 1: Mix 9 oz wholewheat flour (atta) and ¼ tsp salt, then add ¾ cup water gradually and knead for 5 minutes into a soft, smooth dough. Cover and rest for 20 minutes.
5 minStep 2: Boil 9 oz green peas, fresh or frozen for 3–4 minutes until tender, drain well and mash coarsely.
4 minStep 3: Heat 1 tbsp sunflower oil in a pan over a medium heat, crackle ½ tsp cumin seeds, then add 1 tbsp fresh ginger and 2 green chillies for 30 seconds. Add the mashed peas, 1 tsp ground coriander, ½ tsp amchur (dried mango powder), ½ tsp garam masala and ¾ tsp salt and stir for 4–5 minutes until the mixture is dry and comes together. Stir in 2 tbsp fresh coriander and cool completely.
6 minStep 4: Divide dough and filling into 8 each. Roll a dough ball to a 10 cm circle, put a portion of filling in the centre, pull the edges up to seal and flatten. Dust with flour and roll gently to a 16 cm paratha.
Step 6: Repeat with the rest, stacking them in a clean cloth to keep soft. Cool before wrapping in foil for the tiffin; eat the same day.
15 min
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 10 g
- Carbs
- 45 g
- Fat
- 12 g
- Fibre
- 8 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does matar paratha (green pea paratha) take?
- About 45 minutes in total: 25 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of fresh ginger?
- ¼ tsp ground ginger per tbsp fresh (add it with the spices).
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