Matar Paratha
Matar Paratha
Matar Paratha Recipe, also known as Peas Paratha, is a delicious North Indian flatbread stuffed with a flavourful filling of green peas and spices. Soft, wholesome and packed with flavour, this traditional paratha makes a perfect breakfast, brunch or light meal.
Fresh green peas are one of the highlights of the winter season in India. As a result, dishes such as Matar Paratha become especially popular when markets are filled with sweet and tender seasonal peas. Moreover, the natural sweetness of fresh peas creates a filling that is both simple and incredibly satisfying.
This recipe brings back fond childhood memories of winter weekends when seasonal vegetables featured in almost every meal. My mother would prepare favourites such as Gajar Ka Halwa, Matar Kachori, Matar Poori and Matar Paratha using the freshest produce available. Consequently, Matar Paratha remains one of my favourite comfort foods to this day.
Paratha is a traditional Indian flatbread prepared with whole wheat flour and a variety of fillings. While potato, paneer and cauliflower are among the most popular options, green peas create a uniquely flavourful and seasonal variation. Furthermore, the combination of soft dough and spiced pea filling makes every bite deliciously comforting.
This Matar Paratha Recipe is a treasured family recipe passed down by my mother. It is simple to prepare and highlights the natural flavour of fresh peas. Although frozen peas can be used when necessary, I strongly recommend using fresh peas whenever they are available. In fact, during pea season, I often prepare a large batch of the filling and freeze it for later use.
Whether served for breakfast, lunch or dinner, this Matar Paratha Recipe is guaranteed to become a family favourite.
What is Matar Paratha?
Matar Paratha is a stuffed Indian flatbread made with whole wheat flour and a spiced green pea filling. It is particularly popular during winter when fresh peas are readily available.
Unlike plain parathas, this version combines a soft, flaky exterior with a flavourful filling. As a result, it offers a satisfying and wholesome meal that can be enjoyed at any time of the day.
Why You’ll Love This Matar Paratha Recipe
Perfect winter breakfast or brunch
Packed with fresh green peas
Simple pantry ingredients
Family-friendly and satisfying
Excellent make-ahead option
Rich in flavour and texture
Traditional North Indian recipe
Moreover, the recipe uses everyday ingredients that are easy to find. In addition, the filling can be prepared in advance for quicker meal preparation. Finally, the sweet and savoury flavours of the peas make these parathas especially delicious.
Ingredients You’ll Need
Green Peas
Green peas form the heart of this recipe. Most importantly, they provide sweetness, flavour and texture to the filling.
Whole Wheat Flour
Whole wheat flour creates a soft and wholesome paratha dough.
Green Chillies
Green chillies add gentle heat and balance the sweetness of the peas.
Ginger
Ginger contributes warmth and enhances the overall flavour of the filling.
Fresh Coriander
Fresh coriander adds freshness and a vibrant finish.
Spices
A blend of Indian spices brings depth and authentic flavour to the parathas.
Serving Suggestions
Serve Matar Paratha with:
Plain Yoghurt
Raita
Pickle
Butter
Mint Chutney
Masala Chai
Alternatively, serve it as part of a hearty North Indian breakfast. Likewise, it makes a satisfying lunchbox meal or light dinner.
What Makes This Recipe Special?
This Matar Paratha Recipe stands out because it celebrates the natural flavour of fresh seasonal peas. Unlike heavily spiced fillings, this recipe allows the sweetness of the peas to shine while complementing them with simple spices.
Moreover, it is a cherished family recipe that has been enjoyed for generations. As a result, it delivers both comfort and authenticity in every bite.
Storage and Reheating
Store cooked Matar Parathas in an airtight container in the refrigerator for up to 2 days.
When reheating, warm them on a tawa or skillet until heated through. However, avoid overheating as this may cause them to dry out.
Matar Paratha Recipe FAQs
Can I use frozen peas?
Yes. Frozen peas work well when fresh peas are unavailable. However, fresh peas provide the best flavour and texture.
Can I prepare the filling in advance?
Absolutely. In fact, the filling can be prepared and refrigerated or frozen ahead of time.
Is Matar Paratha healthy?
Yes. Green peas provide fibre, vitamins and plant-based protein, making this a wholesome meal option.
What should I serve with Matar Paratha?
Yoghurt, pickle, butter and chutneys all pair beautifully with Matar Paratha.
Can I freeze Matar Paratha?
Yes. The prepared filling freezes particularly well and can be stored for future use.
Other recipes you might like to try are
Mint and Sesame Lachha Paratha,
Methi Thepla and
Ingredients
For The Dough
2 cups wheat flour
½ cup water
1 tablespoon ghee
For The Filling
1 cup peeled peas
4-5 green chillies
2-inch ginger piece
2 teaspoons oil
1 teaspoon cumin seeds
½ teaspoon asafoetida
Salt to Taste
2 teaspoons red chilli powder
1 teaspoon cumin powder
1 teaspoon chaat masala
1 teaspoon mango powder (amchur)
1 teaspoon garam masala
2 tablespoons gram flour
To Fry Paratha
½ cup ghee/oil for making parathas
Other Ingredients
½ wheat flour for rolling
Directions
In a bowl mix wheat flour and water to form a soft smooth dough. Add ghee and knead it for a couple of minutes. Cover and let the dough rest for 30 minutes
In a grinder, grind the peas, green chillies, ginger and two teaspoons of water to a roughly coarse paste.
Heat oil in a pan and add the cumin seeds and asafoetida. Once the cumin seeds begin to splutter, add the peas, salt, red chili powder, cumin powder, chaat masala, garam masala, mango powder and gram flour. Mix until everything is well combined. Taste to adjust the seasoning according to your taste.
Turn off the heat to let it cool.
Once the dough has rested make 6-7 balls out of the dough. Roll the dough ball in some dried flour and roll it into a circle of 3-4 inches in diameter. Apply around 1/8 teaspoon oil on the rolled dough (optional). Place around 2 tablespoons of filling in the center (you can add more filling, but I would suggest not overfilling).
Bring all the edges together to the center and then pinch to seal the edges.
Gently flatten the filled dough ball using your hands. Dust some dry flour on the dough ball and roll the paratha to around 5-6 inches. Sprinkle flour as required while rolling.
Heat a flat pan or tawa on medium heat. Transfer the rolled paratha onto the hot pan. Cook the side for 1-2 minutes on medium to hot heat until it is partially cooked and then flip over. Apply ½ teaspoon ghee/oil on the half-cooked side and flip again. Apply ghee/oil on the other side as well and press with a spatula/roti presser and cook the paratha until both sides have golden brown spots on them. Make sure to press the edges so that they get cooked as well.
Serve Matar Paratha hot dolloped with butter, with a side of pickle and yogurt.
