Matar Paratha

                       

Matar Paratha is a healthy and delicious stuffed flatbread made with whole wheat flour and spiced green peas. Fresh green peas are used in making this flavorful Winter delicacy that can be served at breakfast, lunch or dinner with plain curd and pickle. It makes for a great lunchbox option as well. The recipe is vegan, Onion-garlic free and easy to follow. Hot matar paratha topped with a dollop of homemade butter tastes heavenly and is difficult to resist. 

What is Paratha? 

Paratha is an unleavened flatbread that is made with whole wheat flour and some vegetable. In North India flat-breads are typically cooked on a daily basis to be enjoyed at breakfast with curd and some pickle. However parathas can also be served at lunch or dinner with dal, stir-fry or curry. Parathas can be plain or stuffed one. Plain parathas can be made by simply adding chopped leafy vegetables and herbs with spices to the whole wheat flour and kneading into a dough that is further rolled out and cooked on a heated tawa (griddle). Stuffed parathas on the other hand have a vegetable filling that is stuffed into a whole wheat outer covering that is rolled and roasted on a griddle. 

                         

What goes in to my version of Matar paratha ? The ingredients:

Matar Paratha is a typical North Indian Winter Delicacy but it can be enjoyed throughout the year using frozen green peas. Today, I am sharing my version of Matar paratha which has obviously a bit of my  Maharashtrian influence and is the way my family enjoys it on weekends. The paratha dough is made with whole wheat flour that is seasoned with salt, a bit of oil and carom seeds (ajwain). The green peas stuffing is similar to the stuffing i make for my Matar Karanji. I add a bit of fresh coconut to the filling which gives a nutty flavor and mild sweetness to the filling which balances the spice levels very well making the paratha all the more flavorful. Let's have a look at the ingredients one by one.

For the outer covering (dough) of the paratha we require,

• Whole Wheat flour: Homemade matar parathas made using whole wheat flour dough are healthy compared to the ones that we get in restaurants that use refined flour instead. 
• Carom seeds: I always add carom seeds (ajwain ) to my paratha dough which not only adds to the flavor of the paratha but also aids in digestion.
• Oil: Adding 1-2 teaspoon of oil to the wheat flour makes the paratha dough soft.
• Salt: Salt is added both to the dough and the stuffing, so use it carefully.

For the stuffing: 

• Fresh Green peas: I would recommend using fresh green peas as they lend a wonderful taste to the paratha. However, if making matar paratha when fresh green peas are not in season or handy, you may use frozen ones.
• Oil: Little oil is used to saute the green peas stuffing.
• Cumin Seeds (jeera) and Fennel Seeds(saunf): The oil for the stuffing is tempered with cumin and fennel seeds.
• Fresh scrapped coconut: I personally love the flavor of fresh coconut in matar paratha and i would recommend trying it once.
• Ginger and Green chilies: Minced ginger and green chilies add a spicy kick to the paratha. 
• Amchur / Raw Mango Powder: For a bit of tang.
• Garam Masala: adds a lovely aroma and flavor to the paratha.
• Asafoetida / Hing : A tiny pinch of asafoetida adds a lovely aroma and flavor to the dish. Aids in digestion as well.
• Turmeric Powder: Gives a beautiful color to the paratha.
• Fresh Coriander Leaves: Add a refreshing flavor to the paratha.

                          

Health Benefits of Green Peas: Before moving ahead with the recipe, let's have a look at the various health benefits of including fresh green peas into our daily diet.

Green Peas are one of the most nutritious leguminous vegetables. Fresh tender peas are low in calories and a good source of protein, vitamins and fiber.Fresh pods are excellent sources of Folic acid, Vitamin A, Vitamin C, Vitamin K and many other essential B complex Vitamins. Furthermore, they arerich source of minerals such as calcium, iron, copper, zinc and manganese.

                         

Related Event: #WinterVeggies@FoodieMondayBlogHop

We are celebrating Winter's bounty in our Facebook gourmet group, Foodie Monday Blog Hop by creating some delicious dishes using fresh Winter vegetables. Sasmita who blogs at @Firsttimercook is our hostess for the 274th week. It is winter time in most part of the world and it is the time to enjoy the winter delicacies that are made using fresh Winter produce. Taking this into account, Sasmita thoughtfully suggested that we share recipes using fresh winter veggies. For me Winter means lush green leafy veggies, sweet red carrots and fresh Green peas. In India Winters are incomplete without relishing the delightful  Gajar ka Halwa or the soulful combo of  Sarson ka Saag with Makki Ki Roti. we Indians take pride in flaunting our various pickle varieties made using different fruits and vegetables. Bhogichi Bhaji and Undhiyu are the mixed vegetable curries typically made using the fresh winter vegetables from the Maharashtrian and Gujarati Cuisine respectively. This healthy and flavorful matar paratha is my humble contribution towards the theme. Meanwhile do check out Sasmita's space for some authentic Odia delicacies. Her Bhendi Besara, Lady Finger in Mustard paste is next on my to do list.

Dietary Notes: 

• Vegetarian breakfast
• Healthy and nutritious
• Vegan 
• Jain recipe (onion-garlic free)
• Kid friendly

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 6

Ingredients: Measurements used 1 cup = 240 ml

For the dough: 

• 1 1/4 cup whole wheat flour / aata
• 1/4 teaspoon carom seeds / ajwain
• 1-2 teaspoon oil
• 1/4 teaspoon salt

For the green peas stuffing:

• 1/2 cup fresh green peas / matar
• 1 tablespoon fresh scrapped coconut / nariyal
• 1/2 inch ginger / adrak
• 2-3 green chilies / hari mirch
• 2 tablespoon finely chopped fresh coriander / hara dhaniya
• Pinch of Asafoetida / Hing
• 1/4 teaspoon cumin seeds/ jeera
• 1/4 teaspoon fennel seeds/ saunf
• 1/4 teaspoon turmeric / haldi
• 1/4 teaspoon raw mango powder / Amchur
• 1/2 teaspoon garam masala
• Salt to taste
• Pinch of Sugar ( optional)
• 2 teaspoon oil

Other Ingredients:

• Whole wheat flour for dusting
• Oil or ghee for roasting the paratha.

1.  First we will prepare the dough for the paratha. For that take whole wheat flour in a bowl. Add oil, salt and carom seeds to it. Give a good mix and knead the flour to a soft dough using water as required. Cover the dough with a muslin cloth and keep aside for 15 minutes.

                               

                               

2. While our dough is resting, we will prepare the stuffing. Heat 1-2 teaspoon oil in a pan. Add cumin seeds and fennel seeds to it. Once the seeds sizzle, add the minced ginger and green chili. Saute for a minute or so.

                                

3. Next, lower the flame and add spice powders - Asafoetida, turmeric powder, raw mango powder and garam masala followed by the fresh scrapped coconut. Stir fry all the spices and coconut. Next, add shelled fresh green peas and stir-fry for a minute.

                                 

                                 

4. Season the green peas with salt and a pinch of sugar. Cover cook for 4-5 minutes or until the peas are soft. You may add around 1-2 teaspoon water if you feel the stuffing is dry or is catching the bottom of the pan.

                                 

                                 

5. Garnish the green peas stir-fry with finely chopped coriander leaves and mash it using a potato masher. Allow it to cool down in a plate.

                                 

6. Now we will proceed with making the paratha. Divide the dough into equal portions. take a dough ball and roll it into a small disc (4 inch). Place around 2 tablespoon of the green peas mixture in the centre and gather the edges of the disc and seal it to secure the stuffing within. Dust the stuffed ball with flour and carefully roll it out into an even round shaped paratha. 

                                   

                                    

                                    

     

                                             

8. Place the rolled out paratha on the hot griddle or tawa and cook from both sides until light brown spots appear on the paratha. Apply little ghee or oil and fry the paratha until golden brown. Make all the parathas similarly. 

                               

9. Healthy and delicious matar paratha are ready to serve ! Top the paratha with butter and serve with plain curd and pickle of your choice. I have served it with Amla Pickle.

   

                         

Recipe Notes:

• I would recommend use of fresh green peas for best taste, however the paratha can be made using frozen peas if fresh peas is not handy or in season.
• Fresh coconut adds a lovely nutty flavor and mild sweet taste to the paratha which balances the spicy flavors.
• The paratha tastes best when served hot. Leftovers can be reheated in a microwave oven or roasted on a heated griddle.
• Adjust the green chilies as per your spice tolerance.
• Boiled potatoes may be added along with green peas for variation. In that case the paratha will be aloo matar paratha, yet another delicious and filling breakfast option.
• The leftover green peas mixture can be used as a stuffing for matar kachori or samosa or stuffed in a sandwich. I sometimes pair it with simple chapati as well.

Would Love To Hear From You !

I hope you would love to try out this healthy and delicious matar paratha this winter season. If you do so, feel free to share your feedback with us in the form of likes and comments in the section below this post. 

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See you soon with yet another healthy and delicious creation from my Kitchen. Until then take care and eat right !

Happy Cooking !

Happy Eating !

Regards

Poonam Bachhav 

Related Posts: 

• Matar Karanji

• Matar Dalia Kheer

• Matar Usal

• Matar Paneer

• Methi Matar Malai

• Aloo Matar Curry

• Khoya Matar Makhana

• Matar Mushroom