Indian Green Pea Paratha (Matar Paratha) Recipe

Whole wheat flour: The base for the dough, providing a hearty and nutritious foundation.

Salt: Enhances the flavor of both the dough and the filling.

Oil: Used in the dough to make it soft and pliable, and for cooking the parathas.

Water: Needed to knead the dough to the right consistency.

Green peas: The main ingredient for the filling, providing a sweet and earthy flavor.

Cumin seeds: Adds a warm, nutty flavor to the filling.

Ginger: Provides a zesty and slightly spicy kick to the filling.

Green chili: Adds heat and a fresh, sharp flavor to the filling.

Garam masala: A blend of spices that adds depth and complexity to the filling.

Coriander leaves: Adds a fresh, citrusy note to the filling.

When preparing the dough for parathas, ensure it is soft and pliable by adding water gradually. This will make it easier to roll out and prevent tearing. For the filling, make sure the green peas mixture is completely cooled before stuffing to avoid the dough becoming soggy. When rolling out the stuffed dough, apply gentle and even pressure to maintain the paratha's shape and prevent the filling from spilling out.

• whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used for a softer texture, though it may lack the nutritional benefits of whole wheat flour.

• salt - Substitute with sea salt: Sea salt can provide a slightly different flavor profile and is often considered a healthier option.

• oil - Substitute with ghee: Ghee adds a richer flavor and is traditionally used in Indian cooking.

• water - Substitute with milk: Milk can make the dough softer and add a slight richness.

• boiled and mashed green peas - Substitute with boiled and mashed edamame: Edamame has a similar texture and can provide a slightly different but pleasant flavor.

• cumin seeds - Substitute with caraway seeds: Caraway seeds offer a similar earthy flavor and can be used in the same quantity.

• grated ginger - Substitute with ground ginger: Ground ginger can be used in a pinch, though it may not provide the same fresh zing.

• finely chopped green chili - Substitute with red chili flakes: Red chili flakes can add a similar heat, though the flavor will be slightly different.

• garam masala - Substitute with curry powder: Curry powder can provide a similar complexity of flavors, though it may not be as aromatic.

• salt - Substitute with black salt: Black salt can add a unique flavor and is often used in Indian cuisine.

• finely chopped coriander leaves - Substitute with finely chopped parsley: Parsley can provide a fresh, herbaceous note, though it will lack the distinct flavor of coriander.

• Allow the parathas to cool completely before storing. This prevents condensation, which can make them soggy.
• Place a sheet of parchment paper or wax paper between each paratha to prevent them from sticking together.
• Store the parathas in an airtight container or a resealable plastic bag. Ensure all the air is squeezed out to maintain freshness.
• For freezing, wrap each paratha individually in plastic wrap or aluminum foil. This extra layer helps protect them from freezer burn.
• Once wrapped, place the parathas in a freezer-safe bag or container. Label with the date to keep track of their storage time.
• When ready to use, thaw the parathas at room temperature for about 30 minutes or overnight in the refrigerator.
• Reheat the parathas on a hot tawa or skillet, applying a little oil or ghee to refresh their texture and flavor.

• Stovetop Method:

  • Heat a tawa or skillet over medium heat.
  • Place the paratha on the hot surface.
  • Cook for 1-2 minutes on each side, pressing gently with a spatula, until it is heated through and slightly crispy.
  • Optionally, brush with a little ghee or oil for added flavor.

• Microwave Method:

  • Place the paratha on a microwave-safe plate.
  • Cover with a damp paper towel to prevent it from drying out.
  • Microwave on high for 30-45 seconds, or until heated through.
  • For a softer texture, you can wrap the paratha in a damp cloth before microwaving.

• Oven Method:

  • Preheat the oven to 350°F (175°C).
  • Place the paratha on a baking sheet.
  • Cover with aluminum foil to retain moisture.
  • Bake for about 10 minutes, or until heated through.
  • For a crispier texture, remove the foil for the last 2-3 minutes of baking.

• Toaster Oven Method:

  • Preheat the toaster oven to 350°F (175°C).
  • Place the paratha directly on the rack or on a baking tray.
  • Heat for 5-7 minutes, or until warmed through and slightly crispy.

• Air Fryer Method:

  • Preheat the air fryer to 350°F (175°C).
  • Place the paratha in the air fryer basket.
  • Heat for 3-5 minutes, checking halfway through to ensure it doesn't overcook.
  • This method will give you a crispy exterior while keeping the inside soft.

• Steaming Method:

  • Place the paratha in a steamer basket.
  • Steam for 2-3 minutes, or until heated through.
  • This method is great for retaining moisture and keeping the paratha soft.

• Mixing bowl: Use this to combine the whole wheat flour, salt, and oil, and to knead the dough.

• Measuring cups: Essential for accurately measuring the whole wheat flour and boiled green peas.

• Measuring spoons: Necessary for measuring salt, oil, cumin seeds, grated ginger, chopped green chili, and garam masala.

• Pan: Use this to sauté the cumin seeds, ginger, and green chili, and to cook the green pea filling.

• Spatula: Handy for stirring and mixing the ingredients in the pan.

• Rolling pin: Essential for rolling out the dough into small circles and then into parathas after stuffing.

• Tawa: A flat skillet used to cook the parathas until they are golden brown.

• Knife: Useful for finely chopping the green chili and coriander leaves.

• Grater: Needed for grating the ginger.

• Lid or cover: To cover the dough and let it rest for 15 minutes.

• Spoon: For placing the filling in the center of the dough circles.

• Plate: To place the rolled-out parathas before cooking and to serve the cooked parathas.

Prepare the filling in advance: Make the green pea mixture a day ahead and store it in the fridge.

Use a food processor: Quickly mash the boiled peas and mix the spices using a food processor.

Pre-divide the dough: Portion out the dough before starting to fill, so you can work assembly-line style.

Cook multiple parathas: Use a large skillet or tawa to cook several parathas at once.

Freeze extras: Make a double batch and freeze the parathas for a quick meal later.