How to Make Matar Paratha: The Ultimate Winter Comfort Food Recipe

Matar paratha is a beloved winter specialty in India, offering the perfect blend of the natural sweetness of fresh peas with warming spices, all wrapped in a crispy, flaky flatbread. This versatile dish can be enjoyed any time of the day—be it breakfast, lunch, or a cozy snack—and fills your kitchen with a comforting aroma that epitomizes the season. With a few simple tips and seasonal ingredients, this homemade recipe brings warmth and freshness to your table.

Step-by-Step Recipe to Make Matar Paratha

Ingredients:

• 1 cup fresh green peas (lightly steamed or sautéed)

• 2 cups whole wheat flour

• 1 teaspoon cumin powder (roasted)

• 1 teaspoon coriander powder

• ½ teaspoon red chili powder

• ¼ teaspoon black pepper

• ¼ teaspoon garam masala

• 1 tablespoon gram flour (besan)

• 1 teaspoon grated ginger

• 1-2 finely chopped green chilies

• Fresh coriander, mint, and fenugreek leaves, finely chopped

• Salt to taste

• 2 tablespoons oil or ghee (for dough and cooking)

• Water (for kneading dough)

Preparation:

1. Prepare the Dough: In a large mixing bowl, combine whole wheat flour, salt, and a teaspoon of oil. Gradually add water and knead to form a soft, pliable dough. Cover and rest for 15–20 minutes.

2. Make the Filling: Lightly steam or sauté fresh peas until soft. Grind the peas coarsely along with ginger and green chilies. Heat a little oil in a pan and add roasted cumin powder, coriander powder, red chili, black pepper, garam masala, and gram flour. Mix in the ground peas and chopped fresh herbs. Cook briefly then set aside to cool.

3. Stuff and Roll: Divide dough into small balls. Roll each ball into a small disc, place a spoonful of pea filling in the center, then fold the dough over the stuffing and seal the edges. Roll gently into a round paratha, taking care not to let the filling spill out.

4. Cook the Paratha: Heat a tawa or skillet on medium heat. Place the paratha and cook until golden brown on one side. Flip, apply ghee or oil, then cook the other side, pressing gently with a spatula, till crisp with crunchy edges. Repeat for all parathas.

5. Serve: Serve hot with fresh curd, green chutney, tangy pickle, or a dollop of homemade butter. Pair with masala tea or ginger chai for an authentic winter breakfast experience.

Pro Tips:

• Using fresh, shelled peas allows natural sweetness and bright green color. Avoid frozen peas if aiming for peak seasonal flavor.

• Balance spices to support sweetness without overpowering; fresh herbs add aroma and a vibrant touch.

• Resting the dough helps keep parathas soft and prevents tearing during rolling.

• Cooking on medium heat ensures even cooking and a crispy exterior without burning or undercooking the filling.

With its layered flavors and comforting textures, matar paratha beautifully celebrates the native winter produce, making it a treasured dish for cold mornings and cozy family meals.

Also Read: Rajma Chawal vs Kadhi Chawal: Which Comfort Dish Truly Deserves Your Plate Today?

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