Peas chapati recipe | Matar chapati recipe – Protein-rich peas chapati recipe with full video and step-by-step pictures.
We usually make peas paratha by stuffing the peas masala inside the dough. I wanted to try this like chapati. As matar is in the season I wanted to make this post, but I used frozen peas in this recipe. You can use fresh peas also. Matar or peas is very rich in protein. But I have seen many people doesn’t like peas. This is one of the best ways of adding peas to their food.
I have posted a South Indian Peas Idli recipe by grinding peas. Jeyashri’s kitchen has a wide range of peas recipes. I love green peas very much and love the addition of them in pulaos and sabzis.
Also, check out our collection of green peas recipes.
Peas chapathi recipe
Protein rich matar chapati recipe
Servings 7 chapatis
Ingredients
- 1 cup atta | whole wheat flour
- ½ tsp salt
- 1 tsp ajwain | omam
- 1 tsp oil
- Oil |ghee to cook the chapatis
To grind
- ½ cup frozen peas you can use fresh peas also
- 1 small portion coriander leaves
- 2 green chili
- ½ tsp turmeric powder
- ¼ tsp chaat masala
- 2 tbsp water
Instructions
- In a mixie jar add ½ cup of peas, coriander leaves, green chili, turmeric powder and chaat masala.
- Grind this into a fine paste by adding 2-3 tbsp of water.
- You can add a small piece of ginger also while grinding.
- Adding turmeric powder brings out a vibrant green color in the peas chapathi.
- I used frozen peas, just thawed it for 15 minutes and used it. If using fresh peas, pressure cook for 2 whistles, drain the water and use it.
- In a wide bowl add atta, salt and ajwain.
- Now add the ground peas puree.
- Mix well and knead this into a pliable soft dough.
- Add 1 tsp of oil and gently spread this on the dough.
- Keep this covered for 10 minutes.
- Make equal lemon sized balls.
- Take one portion of the dough and dust this with dry flour. I usually use fine rice flour. You can use atta.
- Gently roll this into thin chapathis.
- Transfer this gently to a hot pan.
- Cook on both sides and brush with little ghee or oil.
- Once it is cooked on both sides, take this out and repeat the same for the rest of the dough.
- Delicious peas chapathi is ready.
- I served this with spicy pomegranate raita.
- You can serve with any side dish of your choice.
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Notes
Notes:
1. I used frozen peas, if you want you can use fresh peas. In that case, cook it for 2 whistles and drain the water. 2. You can use blanched spinach along with the peas while grinding. 3. Peas chapathi stays good for lunch box too.
1. I used frozen peas, if you want you can use fresh peas. In that case, cook it for 2 whistles and drain the water. 2. You can use blanched spinach along with the peas while grinding. 3. Peas chapathi stays good for lunch box too.
- In a mixie jar add ½ cup of peas, coriander leaves, green chili, turmeric powder, and chaat masala.
- Grind this into a fine paste by adding 2-3 tbsp of water.
- You can add a small piece of ginger also while grinding.
- Adding turmeric powder brings out a vibrant green color in the peas chapathi.
- I used frozen peas, just thawed them for 15 minutes, and used them. If using fresh peas, pressure cook for 2 whistles, drain the water and use it.
- In a wide bowl add atta, salt, and ajwain.
- Now add the ground peas puree.
- Mix well and knead this into a pliable soft dough.
- Add 1 tsp of oil and gently spread this on the dough.
- Keep this covered for 10 minutes.
- Make equal lemon-sized balls.
- Take one portion of the dough and dust this with dry flour. I usually use fine rice flour. You can use atta.
- Gently roll this into thin chapatis.
- Transfer this gently to a hot pan.
- Cook on both sides and brush with little ghee or oil.
- Once it is cooked on both sides, take this out and repeat the same for the rest of the dough.
- Delicious peas chapati is ready.
- I served this with spicy pomegranate raita.
- You can serve it with any side dish of your choice.
