Matar Paratha, or Peas Paratha, is an Indian flatbread filled with green peas. It’s particularly popular during the winter in India when fresh peas are abundant, and the markets overflow with sweet, delicious varieties.
In my childhood, winter was a time when seasonal vegetables were plentiful and featured in a variety of dishes. Carrots, peas, cauliflower, and tomatoes were all fresh and abundant. My mother would prepare ‘pav bhaji’ with all the seasonal produce, ‘gajar ka halwa’, ‘Matar ki Kachori’, ‘Matar ki Poori’, ‘Matar ka Paratha’, and many other dishes like these on weekends.
Paratha is an Indian flatbread made from whole wheat flour and can be stuffed with a variety of fillings such as aloo (potato), paneer (cheese), gobhi (cauliflower), lentils, and many other combinations. They are particularly popular in the northern states of India as a breakfast or brunch item.
There are numerous ways to prepare peas paratha. I’m sharing a cherished family recipe handed down from my mother, which is a favourite in my household. It’s simple, straightforward, and each bite is filled with the delicious taste of peas. I strongly recommend using fresh peas for this recipe because they lend a natural earthiness to the paratha, whereas frozen peas can sometimes be overly sweet. When peas are in season, I like to prepare a large batch of the filling and freeze it.
Other recipes you might like to try are
Mint and Sesame Lachha Paratha,
Methi Thepla and
