Matar paratha is an incredibly tasty North Indian dish that combines the goodness of green peas with the comforting flavours of flatbread. This is almost the yummiest good stuff you could have for breakfast or a snack, and it's loved by people for its taste as well as the ease with which it is prepared. The fill made out of this matar paratha makes it a treat- a fill comprising fresh green peas and spices along with herbs. To make a tasty matar paratha, first of all, you have to start with the matar paratha recipe. Boil the green peas till soft and mash them in a bowl. Add chopped onions, green chillies, ginger, fresh coriander; give seasoning with some spice powders like cumin powder and, garam masala, and salt. Mix all well and prepare a flavour-filled stuffing for the paratha. Then make dough using whole wheat flour, water, and a pinch of salt. You will have to knead it very soft, rest it for some time, and then divide the dough into small balls. Roll each one of them into a little circle, put a generous amount of the green pea filling in the center, fold up its edges inward by sealing them, and roll it out gently to form a paratha. Add a little ghee or oil to the hot tava or griddle so the matar parathas cook to a golden brown. This way, both the sides will be crispy and golden brown. Serve these hot with yoghurt, pickles, or chutney.

• 250 gms green peas
• 2 cups wheat flour
• Salt
• 1/2 tsp red chilli powder
• 1/2 tsp cumin seeds
• 1-2 green chilli
• Ghee
• 1/2 inch ginger
• 1/2 tsp garam masala
• 2 tbsp cooking oil

• Begin with washing 250 gms of fresh green peas in cold water.
• These are the process requirements to filter out the dirt and impurities.
• Once the peas are cleaned, transfer them into a pot of boiling water, where they will stay until they become soft for 5-7 minutes.
• Peas will be mushy but not mushed up, and they will no longer be their typical lively green colour.
• Now, cook and let it cool. It is a must because if peas are not at room temperature, then they would be quite untidy to handle while filling.
• Now is the time to prep the scrumptious filling.
• In the mixer grinder, put cooked green peas, 1-2 chillies for hotness, half-inch ginger for its warm effect, and fresh coriander leaves for the aromatic effect.
• Grind the mixture to a coarse paste without adding any water; you would like to retain some texture in the filling.
• This meld of ingredients enhances the taste, besides giving a lovely green colour to the filling, thus making it an attractive product.
• Heat 1 tablespoon of oil in a medium-sized pan over medium heat. When hot, add 1/2 teaspoon of cumin seeds and let them splutter.
• The cumin seeds will release their nutty fragrance and set the perfect scene for your filling. Toss in the green peas paste you prepared earlier, along with 1/2 teaspoon red chilli powder, 1/2 teaspoon garam masala, and salt to taste.
• Let this mixture cook for approximately 5-7 minutes, constantly stirring, so it thickens up, and the raw flavours dissipate.
• Let this mixture cool.
• While the filling is cooling, you can prepare the dough in the background. For that, take a large mixing bowl and put into it 2 cups of whole wheat flour, 1/2 teaspoon of salt, and one tablespoon of oil.
• The oil has to be mixed for parathas to be softy. Gradually add water to the mixture and knead it into a soft, pliable dough.
• The process should not take more than a few minutes. Let the dough rest for 15-20 minutes, covered by a damp cloth. The resting period relaxes the gluten, enabling easy rolling of the dough later.
• After resting, divide the dough and fill the green peas equally. This will ensure that each paratha is stuffed evenly and uniformly.
• Take one portion of the dough, roll it into a small circle, 3 inches in diameter, place a portion of the filling in the centre, then squeeze the edges tightly to seal it into a ball.
• Gently flatten the ball out, rolling it into a circle about 6 to 7 inches in diameter.
• Don't press too hard so you don't extrude the filling.
• Heat a tawa or griddle on middle flame.
• Once it is hot, place the rolled paratha on the tawa. Cook for 2-3 minutes on both sides till it gets golden brown spots.
• A little ghee or oil is applied while cooking to give extra flavour and crunchiness to the paratha.
• The same is repeated with the remaining dough and filling.
• And the cooked parathas are stacked on a plate.
• Best relished when just prepared and served hot with yoghurt, pickle, or chutney, Matar Parathas delight the tastebuds with every mouthful of soft, flaky bread spread with the filling of spiced green peas.
• Ideal for any meal of the day, recipes of Matar Parathas like these are not just a dish; they make a warm hug for various flavours, thus bringing comfort to the table.
• Enjoy this wholesome, delicious treat and experience the heart of Indian cuisine!