Peas Paratha recipe| Matar Paratha

Peas Paratha | Peas stuffed paratha,with green peas and fresh masala powder. Peas paratha i have tried many years back but some how didn't like the way i made,and after that i have never attempted to make Green peas paratha. Few months back, when we organised a meet up,we ordered Peas Kachori from a friend here. It was so awesome and when i asked for the recipe, she passed on a box of peas filling which she made,to me. I tried Paratha with that filling and it tasted so yum. Later i got the recipe from her and finally today i tried Peas paratha following her recipe. She told that this is basically a Bengali peas kachori filling recipe, which she learnt from her friend's mother in law. I loved the aroma of the freshly spice mix used in this paratha. Check out my
Peas- Paratha



Peas Paratha recipe

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 5 parathas

     Green peas  1/2 cup
     Turmeric powder  1/4 tsp
     Salt as needed
     Sugar  1/2 tsp
     Oil  2 tsp
     Green chili  1
     Ginger  a small piece
     Atta | Whole wheat flour  1 cup 
    Ghee or oil  to smear on the paratha
     Asafoetida  1/4 tsp
For the spice mix
    Red chili  2-3
    Cloves   2
    Elachi | cardamom  1
    Coriander seeds  2 tsp
    Cumin seeds  1 tsp 
    Fennel seeds | sombu  1 tsp
    Cinnamon  a small stick
Method:
  • Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.
  • I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely.
  • Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame.
  • Switch off the flame and add the fennel seeds.
  • Allow this to cool.
  • Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.
  • Grind the peas, green chili and ginger into a coarse paste.
  • In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture.
  • Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt.
  • Mix well and cook till the mixture becomes dry.
  • Switch off the flame and let this completely dry.
  • Take one dough ball and dust this with dry flour.
  • Roll this into a thick disc.
  • Place 1 tblsp of Peas mixture on this.
  • Cover this as how we do for modakam,by bringing the edges together.
  • Dust this in the dry flour and roll this gently into parathas.
  • I always love my parathas bit thinner, if you want this thick roll accordingly.
  • Heat a tawa and cook the paratha on both sides. 
  • Smear oil or ghee on both sides.
  • Serve hot with plain yogurt.      
   The filling was perfect for 5 parathas. I was left with one dough ball. So you can add 2 tblsp extra peas to make the filling more for that extra dough.  
     


Peas- paratha recipe

Method with step wise pictures:
  • Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.
peas paratha 5
  • I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely.
  • Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame.
  • Switch off the flame and add the fennel seeds.
peas paratha 1
  • Allow this to cool.
  • Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.
peas paratha 2
  • Grind the peas, green chili and ginger into a coarse paste.
peas paratha 3
  • In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture.
  • Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt.
  • I added 3 tsp but felt it was bit more. So reduce to 1.5-2 tsp.
  • Mix well and cook till the mixture becomes dry.
  • Switch off the flame and let this completely dry.
peas paratha 4
  • Take one dough ball and dust this with dry flour.
  • Roll this into a thick disc.
peas paratha 6
  • Place 1 tblsp of Peas mixture on this.
  • Cover this as how we do for modakam,by bringing the edges together.
  • Dust this in the dry flour and roll this gently into parathas.
peas paratha 7
  • I always love my parathas bit thinner, if you want this thick roll accordingly.
  • Heat a tawa and cook the paratha on both sides. 
peas paratha 8
  • Smear oil or ghee on both sides.
  • Serve hot with plain yogurt. 
Peas-paratha recipe
Notes:
  • The same can be made as kachori. For making kachori, check out my Dal kachori recipe for the outer cover.
  • I made this peas paratha slightly spicy, if you want this mild spice, add 1-2 red chili or skip the green chili.


       

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