Matar/Peas Paratha

INGREDIENTS

For The Paratha Dough

• ▢2 cups whole wheat flour (atta) or 240 grams whole wheat flour
• ▢½ teaspoon salt
• ▢2 teaspoon oil
• ▢½ to ⅔ cup water for kneading, add as required

For Green Peas Paratha Stuffing

• ▢1.25 cups fresh peas (Matar) or 125 grams Matar
• ▢½ teaspoon cumin seeds (jeera) - roasted
• ▢1 tablespoon besan (gram flour) - roasted
• ▢1 to 1.5 tablespoon finely chopped coriander leaves (dhania Patta)
• ▢1 green chili (Hari Mirch) - finely chopped
• ▢1 pinch asafoetida (Hing)
• ▢¼ teaspoon garam masala (optional)
• ▢salt as required
• ▢oil or ghee as required while roasting parathas

Instructions

Making Dough For Matar Paratha

• First take 2 cups whole wheat flour, ½ tsp salt, and 2 tsp oil in a mixing bowl or pan.
• Mix very well. then add ½ cup water and begin to knead.
• Add more water if required while kneading.
• Knead to a soft and smooth dough. 
• Cover and keep aside for 30 minutes.

Making Green Peas Paratha Stuffing

• Steam fresh green peas in a pressure cooker or electric rice cooker. Steam the green peas and do not boil them in water. 
• For steaming, take the green peas in a pan. Add 1 cup water in the cooker. 
• Place the pan with the green peas in the cooker. Now pressure cook for 3 to 4 whistles. I used an electric rice cooker to steam the green peas.
• Drain the green peas very well. there should not be any water in them. Allow them to become warm or cool at room temperature.
• Mash the green peas coarsely with a potato masher. Keep aside.
• Heat a pan. Lower the flame and add ½ tsp cumin seeds to it.
• Roast the cumin seeds till they become fragrant.
• Remove and add the roasted cumin seeds to the mashed peas.
• In the same pan, on a low flame, add 1 tbsp besan. Stirring often, roast the besan.
• The besan should become aromatic. its rawness should go away. The color of besan will also change. Do not brown too much or burn the besan.
• Add the roasted besan to the mashed peas.
• Add 1 green chili, finely chopped, a pinch of asafoetida (Hing), 1 to 1.5 tbsp finely chopped coriander leaves, salt as per taste. 
• You can also add 1/4 tsp garam masala powder. mix very well.

Rolling Stuffed Peas Paratha

• Pinch small balls from the dough. Roll them and keep them covered.
• Take 2 small balls and dust them with whole wheat flour.
• Roll each of them to a round of 4 to 5 inches in diameter.
• Place the green peas stuffing on one of the rolled round.
• Cover with the second one and seal the edges firmly. Sprinkle some wheat flour on both sides.
• Roll gently to a paratha of about 6 to 7 inches. Sprinkle flour as required while rolling.

Making Matar Paratha

• Heat a Tawa and let it become hot. Place the peas paratha on the hot Tawa. On a medium to high flame, begin to roast the paratha.
• When one side is partially cooked (about 1/4th) then flip the paratha.
• Spread some oil or ghee on top. Flip the Matar paratha again.
• Now spread some oil or ghee on this side too.
• If the Matar paratha has been stuffed and rolled well, it will start puffing up while cooking.
• Flip again. Press the paratha edges with a spatula too, so that they are cooked.
• Flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.
• Serve peas paratha hot. you can also stack them in a roti basket and later serve warm. Serve peas paratha for breakfast with a side accompaniment of lemon or mango pickle. You can also serve with some butter or curd.