Green Peas Paratha, How To Make Matar Paratha

          We love parathas at home, especially my daughter, so I make them at least once in 10 days. After making the Bengali Green Peas Kachoris ( Peas Stuffed Puris ), the next thing that I wanted to make was these Peas Parathas. When I started making the parathas, I was not really very sure about the taste, I thought it would taste somewhat similar to dal parathas ( lentil stuffed flat breads ). The stuffing that I have used here is very simple, just pounded the peas coarsely, that I way I felt that it would have some texture, and mixed it with some basic Indian spices. But these parathas turned out to be a surprise, they tasted so, so good, you don't need any side dish, can eat them as such, but if you must have something, serve some pickle and curd/yogurt on the side..

Need To Have

• Whole Wheat Flour/Atta - 2 cups
• Turmeric Powder - a pinch
• Salt to taste

For The filling

• Fresh Green Peas - 2 cups
• Ajwain Seeds - 1 teaspoon
• Red Chilly Powder - 1 teaspoon
• Coriander Powder - 1 teaspoon
• Salt to taste

Method

          Cook the peas with some water, till cooked, drain and keep it.

          Make a soft and smooth dough with the whole wheat flour, turmeric powder, salt and water, apply some oil and leave it for about 30 minutes.

          Now let's do the filling, pound the cooked peas into a coarse mixture and keep.

          Heat some oil, add the ajwain seeds, when it starts sizzling, reduce the heat completely or even switch off the stove, then add the red chilly and coriander powders and mix.

          Immediately add the pounded peas and salt and mix everything together, if the mixture has some moisture, then put back on the stove and mix till dry. Remove and let it cool.

          Divide the dough and the filling into 12 equal portions, roll it out into balls and keep.

          Take a ball of dough, roll it out a little, place the filling inside and close it as shown in the picture.

          Then dusting some flour, roll it out slowly into a disc ( about 1/6" to 1/4" thick), taking care to keep the filling from coming out.

          Heat a pan, using some oil, cook the parthas on both sides, till you see light brown spots. Remove and serve it warm with some pickle and curd.

Check out here for more paratha recipes.

Note
Since we have pounded the peas into a coarse mixture, you might have to roll out the parathas very carefully, but they taste better than when they are made into a smooth mixture.