Matar Paratha (Stuffed Green Peas Paratha)

Easy matar paratha recipe stuffed with sweet green peas into pillowy whole-wheat dough for the tastiest breakfast. Craving a warm, winter-special flatbread make this Matar ka paratha which is made with whole wheat dough with a stuffing of spiced mashed green peas into pillowy whole-wheat dough for the tastiest breakfast.

Why You'll Love This Matar Paratha

• Winter favourite, year-round flavour - Green peas peak in winter, but I'll show you how to make matar paratha with frozen peas so you can enjoy it any month.
• Peak-season flavor: Sweet winter peas are naturally creamy, so the filling tastes buttery without butter.
• No fancy gear: A blender (or mortar-pestle) and a tawa/griddle done.
• Meal-prep champ: Half-cook, freeze, and reheat in 2 minutes for weekday lunches.
• Vegan + customizable: Skip ghee for oil, add paneer for extra protein, or go Jain with the no-onion-garlic version below.
• 7 g plant protein per paratha (see nutrition panel).

Ingredients for Matar Paratha

• Green peas -Fresh or frozen both work. 1 cup fresh shelled ≈ 140 g ≈ ¾ cup frozen. Thaw frozen peas before blending.
• Whole-wheat flour (atta)- Gives authentic chew. For gluten-free, sub 50 % jowar + 50 % oat flour and add 1 tablespoon psyllium husk.
• Spices- Classic trio: cumin, coriander & chaat masala. No aamchur? Squeeze ½ teaspoon lemon juice into the filling.
• Oil or ghee-I cook mine with avocado oil for a lighter, vegan paratha, but traditionalists can brush with ghee.

Matar Paratha Recipe Step by Step

1. Prep the Filling

• Take fresh peas and grind it to a coarse paste in a mixer grinder. While grinding it does not add water in the paste.
• Now, take a bowl and add the coarse paste in it.
• After that add a teaspoon of ginger and a teaspoon of one chopped green chili.
• After that add freshly chopped coriander leaves and mix them.
• Add the spices, starting with a teaspoon of coriander leaves, half a teaspoon of crushed anardana (pomegranate) and salt.
• Mix the ingredients and keep them aside.

2. Knead the Dough

• Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.
• Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.
• Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
• Keep kneading the dough for 6-7 minutes before rolling it for paratha.
• The dough's texture needs to be really elastic otherwise the parathas won't be soft.

Make Matar Paratha

• Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
• Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.
• When you have made the circle add the matar stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again.
• Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
• Heat up a griddle or tava and smear it with the small quantity of ghee.
• Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.
• Serve the paratha hot alongside homemade butter and some tangy mint chutney.

Expert Tips & Variations

• Frozen-peas hack: Microwave 1 cup frozen peas for 60 sec, pat dry, then blend.
• Leak-proof trick: Add 1 teaspoon chickpea flour (besan) to the filling to mop up moisture.
• Protein boost: Mix 2 tablespoon grated paneer or tofu into the filling - bumps protein to 10 g per paratha.
• Crispier crust: Brush with ghee instead of oil during the final flip.

Serving Suggestions & Meal-Prep Notes

• Weekday breakfast- Hot off the tawa with garlic-mint raita and a mug of masala chai.
• Lunchbox- Half-cook parathas, cool, stack with parchment, freeze. Morning of, thaw 15 min, finish on tawa - they taste freshly made.
• Winter brunch-Pair with aloo matar curry, mango pickle and jaggery-sweetened lassi.

Storage:

• Fridge: Cooked parathas keep 3 days in an airtight box. Reheat on a hot tawa 30 sec/side.
• Freezer: Half-cooked parathas last 2 months. Microwave 20 sec, then crisp on tawa.

Watch Video

More Stuffed Parathas You'll Love

• Aloo Paratha: classic potato-stuffed flatbread.
• Paneer Paratha: 10 g protein, kid-approved.
• Methi Paratha: Gujarati flatbread loaded with greens.
• Peas Pulao 

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha's Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

Matar Paratha - How to Make Stuffed Paratha

Rekha Kakkar

Matar ka Paratha is stuffed paratha of the season! Matar paratha or green-peas paratha is a popular whole wheat flatbread. Made with whole wheat dough with a stuffing of spiced mashed green peas. Follow the paratha recipe while leaving calories in paratha out of the picture here.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course breads, Breakfast

Cuisine Indian, indian cuisine

Servings 4

Calories 230 kcal

Ingredients

  

1x2x3x

• 2 Cups Fresh Green Peas
• 1 teaspoon Ginger chopped
• 1 Green chili chopped
• 1 tablespoon Coriander chopped
• 1 teaspoon Garam Masala
• 1 teaspoon Coriander Powder
• ½ teaspoon Anardana Crushed
• Salt to taste

Instructions

 

(How To Make A Soft Dough)

• Take 2 cups of whole wheat flour in a mixing bowl, add half a cup of maida and add salt to taste in it.
• Pour a tablespoon of oil and mix the oil until it achieves breadcrumbs like consistency.
• Add water to make a soft and pliable dough. Knead the dough with the palm of your hand for 2-3 minutes as that not only helps to release the glutton but makes a soft dough.
• Keep kneading the dough for 6-7 minutes before rolling it for paratha.
• The dough's texture needs to be really elastic otherwise the parathas won't be soft.
• Take fresh peas and grind it to a coarse paste in a mixer grinder. While grinding it does not add water in the paste.
• Now, take a bowl and add the coarse paste in it.
• After that add a teaspoon of ginger and a teaspoon of one chopped green chili.
• After that add freshly chopped coriander leaves and mix them.
• Add the spices, starting with a teaspoon of coriander leaves, half a teaspoon of crushed anardana (pomegranate) and salt.
• Mix the ingredients and keep them aside.

(To make Matar Paratha)

• Now, divide the dough into 4-5 parts, roll it in the palm of your hands to make round balls.
• Now dust these balls with dry flour and roll them with a rolling pin to make make a circle of 5-6 inch.
• When you have made the circle add the matar stuffing inside it. Lift the edges one by one and bring back to the center so as to make a roundish ball once again.
• Now dust this stuffed ball again with some flour and with gentle movement roll it out once again to about 6-7 inch diameter circle.
• Heat up a griddle or tava and smear it with the small quantity of ghee.
• Gently place the paratha over the tava and cook from the side. Cook the paratha until its brown in color.
• Serve the paratha hot alongside homemade butter and some tangy mint chutney.

Video

Nutrition

Calories: 230kcal

Tried this recipe?Let us know how it was!