Paratha Peas (मटर)
Matar Stuffed Paratha Recipe
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Cooked 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 Cuisine: Indian
Total Time (Minutes): 30
  • 1 Cup whole wheat flour
  • 1.5 Cup boiled Peas
  • Salt
  • 1 tsp oil
  • Water
  • Grated ginger
  • Chopped green chillies
  • ½ tsp garam masala
  • You can add chopped onion too in filling
  • Coriander powder - 1/4 tea spoon

  1. Mix boiled peas, coriander powder, garam masala, green chilli, grated ginger, salt, chopped onion. Filling is ready. Keep it aside
  2. Now mix wheat flour, salt, and oil, add water as needed to make a soft & smooth dough.
  3. Cover the dough and let the dough rest for at least ten minutes.
  4. Pinch a ball sized dough, roll and flatten it little.
  5. 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.
  6. Dust with some wheat flour. Further roll a paratha.
  7. Ready to serve.
  8. When the paratha starts to change color,apply ghee all over. When it begins to puff up from one side, flip it over & cook from other side.