Matar Stuffed Paratha Recipe
Paratha PeasCooked peas have more minerals than raw peas. A cup of cooked peas has 2.5 milligrams of iron, 62 milligrams of magnesium and 187 milligrams of phosphorus, compared to raw peas' 2 milligrams of iron, 48 milligrams of magnesium and 157 milligrams of phosphorus.
These minerals support your blood, muscle and bone health, as well as your nervous system.
Recipe Category:
Paratha
Recipe Cuisine:
Indian
Total Time (Minutes):
30
Servings:
2
Ingredients:
- 1 Cup whole wheat flour
- 1.5 Cup boiled Peas
- Salt
- 1 tsp oil
- Water
- Grated ginger
- Chopped green chillies
- 1/2 tsp garam masala
- You can add chopped onion too in filling
- Coriander powder - 1/4 tea spoon
Instructions:
- Mix boiled peas, coriander powder, garam masala, green chilli, grated ginger, salt, chopped onion. Filling is ready. Keep it aside
- Now mix wheat flour, salt, and oil, add water as needed to make a soft & smooth dough.
- Cover the dough and let the dough rest for at least ten minutes.
- Pinch a ball sized dough, roll and flatten it little.
- Place a filling ball in the center. Pull the edges of the dough to wrap it around the peas filling. Let the filled balls settle three to four minutes.
- Dust with some wheat flour. Further roll a paratha.
- Ready to serve.
- When the paratha starts to change color, apply ghee all over. When it begins to puff up from one side, flip it over and cook from other side.