There’s something incredibly comforting about tearing into a warm, flaky paratha, especially when it reveals a vibrant, spiced filling. Today, we’re making one of my all-time favorites: Matar Paratha, a classic North Indian flatbread stuffed with a savory green pea mixture. This recipe is a game-changer! We use vegetable oil in the filling instead of ghee, a little secret that keeps it wonderfully soft and delicious, even hours later. This makes them perfect for packing in a lunchbox! The filling is a beautiful balance of sweet peas, zesty ginger, a kick of green chili, and warm spices. Whether you serve them for a hearty breakfast with yogurt and pickles or as part of a larger meal, these pea-stuffed parathas are guaranteed to become a staple in your kitchen. Let’s get rolling!
Ingredients
• For the Dough
• 4 cups / 520 g sieved chapati flour (or 2.67 cups / 335 g whole wheat flour mixed with 1.33 cups / 155 g unbleached white flour)
• 0.5 tablespoon / 7 ml salt
• 0.33 cup / 80 ml melted unsalted butter or ghee
• 1.33 cups / 320 ml warm water, or as needed
• For the Pea Filling
• 2 tablespoons / 30 ml vegetable oil
• 1 tablespoon / 15 ml finely minced or grated fresh ginger
• 1–3 hot green chilies, seeded and minced
• A generous 0.25 teaspoon / 1 ml yellow asafetida powder (hing)
• 2.5 cups / 600 ml coarsely mashed cooked green peas
• 2 teaspoons / 10 ml garam masala
• 0.25 teaspoon / 1 ml cayenne pepper (or 0.5 tsp paprika)
• 1.25 teaspoons / 6 ml salt
• 2 teaspoons / 10 ml lime or lemon juice
• 2 teaspoons / 10 ml jaggery or maple sugar
• 3 tablespoons / 45 ml minced fresh coriander (cilantro) or parsley
• For Cooking
• 0.67 cup / 160 ml melted ghee or vegetable oil
• Extra chapati or wheat flour for dusting
Instructions
1. Make the Dough: In a large bowl, whisk together the flour and salt. Drizzle in the melted butter or ghee and use your fingertips to rub it into the flour until it resembles coarse oatmeal.
2. Gradually add the warm water, mixing until a rough dough forms. Turn it out onto a clean surface and knead for about 10 minutes, dusting with flour as needed, until silky smooth and pliable.
3. Shape the dough into a ball, rub with a little oil, and place it in a bowl. Cover and let it rest at room temperature for at least 30 minutes, or up to 3 hours.
4. Prepare the Pea Filling: Heat 2 tablespoons of vegetable oil in a large frying pan over moderate heat. Add the ginger and green chilies and fry until the ginger just begins to brown.
5. Add the asafetida powder, fry for a few seconds, then immediately add the mashed peas.
6. Stir in the garam masala, cayenne pepper, salt, lime juice, jaggery, and fresh coriander. Stir-fry for about 2 minutes to combine the flavors.
7. Remove the filling from the heat, divide it into 10 equal portions, and allow it to cool completely.
8. Assemble the Parathas: Briefly knead the rested dough and divide it into 20 equal portions. Roll each portion into a smooth ball and keep them covered with a damp cloth.
9. Take two dough balls. Dip both in flour and roll each one into a thin 6-inch / 15 cm round.
10. Spread one portion of the cooled pea filling evenly over one dough round, leaving a 0.5-inch / 1.5 cm border.
11. Brush the empty border with a little water. Carefully place the second dough round on top. Gently press the surfaces to ease out any air bubbles and press the edges firmly to seal.
12. Repeat with the remaining dough and filling to create 10 stuffed parathas, placing them on waxed paper without touching.
13. Cook the Parathas: Preheat a griddle (tava) or a heavy-bottomed skillet over moderate heat.
14. Brush the hot griddle with 0.5 teaspoon of ghee or oil and carefully lay one paratha on it. Cook for 2–3 minutes, until the bottom has reddish-brown spots.
15. Drizzle 1 teaspoon of ghee or oil on top and around the edges. Flip the paratha.
16. Drizzle another teaspoon of ghee or oil on the newly flipped side. Cook for another 2 minutes, gently pressing the surface with a spatula to encourage it to puff up.
17. The paratha is done when both sides are crisp and flecked with reddish-brown spots. Place it in a container lined with a tea towel to keep warm and repeat with the remaining parathas.
Nutritional Information
• Serving Size: 1 paratha
• Calories: 295 kcal
• Protein: 7 g
• Carbohydrates: 45 g
• Fat: 10 g
• (Note: This is an estimate and can vary based on and cooking methods.)
Pro Tips
• For a filling that stays soft even when cool, use vegetable oil instead of ghee. Ghee can solidify at room temperature, making the filling firm.
• High-quality frozen baby peas are a fantastic substitute for fresh ones. Just blanch and mash them before using.
• When sealing the parathas, press from the center outwards to gently push out any trapped air before sealing the edges. This prevents them from bursting while cooking.
• To get your parathas to puff up beautifully, gently press down on the surface with a flat spatula while cooking the second side.
