How to make Matar Ka Parantha Recipe - Paratha stuffed with matar (green peas)

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Salt (नमक)

Cuisine : Punjabi

Course : Breads

Matar Ka Parantha

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Matar Ka Parantha checkout Palak Aur Paneer Parantha , Baguette , Sweet Roti , Thepla . You can also find more Breads recipes like Luchi, Bhakri, Aam Papad Parantha, Stuffed Luchi. Or try out these recipes from Punjabi Cuisine like Vegetable Samosa, Mixed Vegetable Palak Tahiri, Badam Pista Kulfi, Bharwan Arbi.

Matar Ka Parantha Recipe Card

Matar Ka Parantha
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Matar Ka Parantha

  • Whole wheat flour (atta) 2 cups

  • Salt to taste

  • Ghee to shallow tablespoons

  • Green peas blanched shelled 1 cup

  • Oil 1 tablespoon

  • Onion chopped finely 1 small

  • Ginger chopped finely 1/2 inch pieces

  • Garlic chopped finely 5-6 cloves

  • Asafoetida a pinch

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon

Method

Step 1

Place atta, salt and two tablespoons of ghee in a bowl and knead into a soft dough using water as required. Cover with a damp cloth and keep aside till needed. Heat oil in a pan.

Step 2

Add onion, ginger and garlic and sauté till light brown. Add asafoetida, cumin powder and red chilli powder. Add peas and salt to taste and cook till dry.

Step 3

Remove into a plate to cool. When cool, grind coarsely and divide into eight portions. Shape into small balls.

Step 4

Divide dough into eight portions and make pedas. Roll out each portion into a three-inch disc, place a ball of stuffing in the center.

Step 5

Gather edges and roll out into a thick parantha of five-inch diameter. Heat a tawa and cook parantha using ghee till light golden on both sides. Serve hot with pickle of your choice.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.

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