Jump to Recipe
Peas paratha is one of the easy and quick to make Indian flatbread. Turns out quite tasty though only few simple ingredients in this no onion no garlic matar ka paratha.
Stuffed parathas are easy to make, versatile with the various types we can make with available ingredients.
From the famous aloo paratha to unique parathas like my bhel puri paratha, you can make Indian flatbreads with your favorite ingredient.
Jump to:
- Ingredients
- Rolling
- Top tips
- Recipe card
- Stepwise photos
I make Aloo paratha weekly for Aj’s(my kiddo) lunch box. The other parathas except cabbage paratha make rare appearance in my kitchen.
I am trying peas paratha also known as matar ka paratha for first time and found it damn easy and tasty too.
Aj loved it and I have packed it for his lunch box today. He likes all the edible stuffs that’s green in color. He thinks green means healthy and never says no.
Ingredients
Wheat flour - The dough is made out of wheat flour, which is usually Indian atta commercially available. Depending on the flour's quality, the texture of paratha also varies.
I buy Ashirwaad atta or Pillsburry Gold (Not sponsored). Some people also buy whole wheat berries and make their own. My parents does that.
So see what might work for you and choose it.
Peas - Green peas is available in winter freshly in abundant. We also get it here in Singapore. I buy, clean and freeze it and use when needed.
These days we get it off season as well. You can use fresh or store bought frozen peas as well.
Other ingredients
- Oil/ ghee
- Ajwain (carom seeds)
- Green chilli
- Ginger
- Garam masala
See recipe card for full list, measurements.
Rolling
Paratha can be an easy but only if you know the knack of rolling. If you learn that, then you can make it easy for lunch box for kids and even easy for dinner meals.
To roll paratha easily, make sure the prepare dough that is not tight. It should be soft and pliable.
Both the stuffing and the dough should be of more or less same consistency.
Especially the stuffing should be not too moist. If it is sticky then rolling will definitely a problem.
If it is sticky and oozes out while rolling then your dough is denser and stuffing is too soft to blend with it.
Add some bread crumbs in the stuffing to make it non sticky. You can also roll in flour to reduce stickiness.
Top tips
Micorwaving gives moisture free cooked peas and really easy to handle while rolling.
You can also steam, pressure cook or boil. Make sure to spread over a kitchen towel to get rid of excess moisture.
They are healthy, not to mention. Just keep a watch on the oil or ghee that goes in while making.
Related posts
- Mooli paratha recipe
- Peas masala recipe
- How to make Peas pulao
Recipe card
Print Pin
5 from 1 vote
Peas paratha recipe
Peas paratha is one of the easy and quick to make Indian flatbread. Turns out quite tasty though only few simple ingredients in this no onion no garlic version.
Course Main Course
Cuisine Indian
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Author Raks Anand
Servings 5 Parathas
Cup measurements
Ingredients
- 1.5 cup Green peas frozen
- 3 Green chilli
- 2 Inch Ginger
- ¾ teaspoon Garam masala powder - ¾ tsp
- ⅛ teaspoon Turmeric powder - ⅛ tsp
- teaspoon Ajwain or cumin
- 2 tablespoon Coriander leaves chopped
- 1 teaspoon Lemon juice optional
- Salt
For dough
- 1.25 cup Wheat flour 1 & ¼ cup
- 1 tablespoon Oil
- Salt & water - as needed
Instructions
Make dough
Take flour, salt and oil in a mixing bowl firstly.
Add luke warm water and mix little by little to get a soft non sticky dough.
Keep aside for 10 minutes minimum. Knead again to smooth.
Divide in to equal sized balls.
Stuffing
Pressure cook peas with a pinch of sugar mixed, don’t add water. Cool down.
You can also microwave for 2 to cook peas, without adding water.
Grind green chilli and ginger first roughly and then add the green peas and grind coarsely.
Mix salt, garam masala, turmeric, ajwain, coriander leaves and lemon (if desired) with the peas and make equal sized balls same as dough.
Roll thick disc first and keep the stuffing inside.
Cover the stuffing and make a ball. Roll it out with generous dusting with flour and make thick parathas.
Cooking
Heat a tawa and place rolled paratha immediately over it.
Cook on both sides until golden spots appear. Drizzle oil or ghee after it gets half cooked.
This gives soft results. Do not cook in low flame for long time, which will make chewy/ harder paratha.
Notes
- Pressure cooking without water means, place the peas in a container and keep it inside the cooker and give two whistles. You can take it as 'Steaming'. The idea is to keep the peas dry.
- Always make sure the stuffing and dough to be of same consistency. Otherwise there will be difficulty in rolling out.
- Making dough with oil and warm water will ensure soft paratha.
- The dough and stuffing both in equal size balls gives good balance of them and tastes great.
YoutubeDo you like short videos? Subscribe now!
InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.
Stepwise photos
- First make the dough and let it rest for 10 mins minimum, mix flour with salt and oil and add warm water to make a soft and smooth dough.
2. Pressure cook peas with a pinch of sugar mixed,don’t add water. Cool down.
- Grind green chilli and ginger first roughly and then add the green peas and grind coarsely.
3. Mix salt ,garam masala, turmeric, ajwain, coriander leaves and lemon (if desired) with the peas and make equal sized balls out of both dough and peas stuffing.
4. Roll thick circle and keep the stuffing inside and cover the stuffing and make a ball. Roll it out with generous dusting with flour and make out thick parathas.
5. Cook on both sides until golden spots appear, with oil/ghee drizzled over.
Serve with the comforting curd and pickle or any vegetable or boondi raita as side dish .
