Matar Paratha is Paratha filled with a Green peas-based spicy stuffing (Matar = green peas). Parathas are unleavened Indian flatbreads made from whole-wheat flour. They have a circular disc shape similar to a tortilla, but have more thickness than a tortilla. Plain Parathas (Parathas without any stuffing) are consumed as accompaniments to Indian veggie dishes and curries. But the real flavor of this golden-brown flatbread is unleashed when the Paratha is stuffed with any kind of veggies, lentils or even with groud meat (keema). The stuffed Paratha accompanied with any combination of Pickles, Raita, plain Yogurt, or Chutneys is a complete meal in itself - and great to put in kids' lunchboxes because it is great to taste and easy to pack. While Parathas are popular in all of North India, Punjabi Parathas are universally, and justifiably, regarded as being in a class of their own. We Punjabis swear by our Parathas :)
MATAR PARATHA RECIPE
Makes : 8 Parathas
1/2 cup Whole wheat flour for dusting
1/2 tsp melted Clarified butter (ghee) or oil
Melted Clarified butter (Ghee) or Oil for shallow frying as required
1 tbsp Oil
1/2 cup finely chopped Onion
2 tsp minced Ginger
1/8 tsp Asafoetida; available in Indian Grocery Stores
1 1/2 tsp Roasted Cumin powder
1/2 tsp Cayenne pepper (Red chilli powder) or to taste
Salt to taste
3-4 Green Chillies (such as Serrano) or to taste; destemmed and finely chopped
3 tbsp finely chopped fresh Cilantro (Coriander) leaves
How to make Matar Paratha / Mutter Paratha
For the dough:
- Mix 1 1/2 cup flour and 1/4 tsp of salt into a deep bowl.
- Add water gradually as required into the bowl and knead to make a medium stiff dough. Drizzle 1/2 tsp of clarified butter/oil in the bowl and knead the dough again till it is fully mixed into the dough. Cover with a damp cloth and keep aside.
For the Stuffing:
- Mash the blanched green peas coarsely.
- Heat 1 tbsp of oil in a pan on medium heat. Add onion & ginger. Sauté for 3-4 minutes.
- Add asafoetida, cumin powder & cayenne pepper. Mix..
- Add peas & salt to taste. Sauté for 10-12 minutes or till the mixture seems dry.
- Add green chillies. Mix & sauté for a minute.
- Add cilantro leaves. Mix. Switch off the heat & remove the mixture from the heat. Let the pea-onion mixture cool down.
- Once cool, divide the mixture into eight equal portions. Shape each portion into small balls. Keep aside.
For rolling the Paratha:
- Divide the dough into 8 equal portions & shape into a ball. Cover with a wet cloth.
- Take a dough ball. Roll it into a three-inch disc. Place a ball of stuffing in the center of the rolled dough. Bring together all the edges in the centre & seal tightly such that the stuffing does not come out.
- Flatten the stuffed dough with your fingers gently. Dust with flour. Roll it gently and slowly with a rolling pin to approximately 6 inch diameter.
- Place a non stick griddle (Tawa) on medium heat. Let it heat for two minutes.
- Place the rolled dough on it & cook for a minute. Turn it & drizzle clarified butter/oil on it & spread it to cover the entire surface. Flip over & spread oil/Clarified butter on the other side as well.
- Cook till both sides of the rolled dough are golden brown. Remove it from the griddle and place it on an absorbent paper. Prepare the remaining parathas in the similar way.
- Serve hot with fresh yogurt, Green chutney or pickle of your choice.
If you are calorie-conscious or health-conscious, use minimal oil instead of Clarified butter (This is what I do for all my paranthas)