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Full written recipe for matar ka paratha

Prep time: 10-15 minutes
Cooking time: 15-20 minutes
Serves: 9-10 parathas

For matar filling
• Oil1 tsp + ghee 1 tbsp
• Jeera 1 tsp
• Garlic 1 tbsp (chopped)
• Green chillies 4-5 nos. (chopped)
• Hing (asafoetida) ½ tsp
• Green peas (Matar) 850 gm
• Salt to taste
• Black pepper powder a pinch
• For thecha:
1. Green chillies 7-8 nos.
2. Garlic 8-10 cloves
3. Fresh coriander leaves a handful
4. Salt a pinch
• Amchur powder 1 tsp
• Fresh coriander leaves (chopped) 3 tbsp
• Set a wok on medium low flame, add ghee + oil, further add jeera, green chillies and garlic, stir well and cook for 1-2 minutes.
• Further add hing, green peas, salt to taste and black pepper powder a pinch, stir well and cook on medium high flame for initial 2-3 minutes.
• Low down the heat to medium low, cover and cook for 12-15 minutes or until the green peas are cooked. By the time matar is getting cooked, you can make thecha, add garlic green chillies, fresh coriander leaves and salt in a mortar and pestle, ground them well to make coarse paste, keep aside to be used later in mixture.
• Now, after 12-15 minutes of cooking, open the lid and turn the heat to high flame and cook for 2-3 minutes to dry out the moisture in matar. Further switch off the flame and cool down to room temperature
• Transfer the cooled matar in a grinding jar and coarsely grind them, further, transfer it in a mixing bowl, add half of freshly prepared thecha, freshly chopped coriander leaves and 1 tsp amchur powder, mix and combine well. Keep the remaining thecha aside to serve along with the paratha.

For making paratha
• Wheat flour 2 cups
• Salt ½ tsp
• Water as required
• Oil 1 tbsp
• Dry wheat flour for dusting
• Matar filling
• Ghee/oil/butter for cooking on tawa
• In a bowl, add wheat flour and salt to taste, add water as required to make semi soft dough, make sure the dough is neither too soft nor too loose. Add oil and knead until the dough is smooth. Cover it with a damp cloth and rest it for 30 minutes.
• After resting, knead the dough once again, and divide the dough in equal dough balls.
• Coat the dough balls with dry flour and flatten it with hands, use your thumb and finger to make a cup shape keeping the centre a bit thick, add wholesome of matar filling and press the mixture downwards gently with thumb, bring the ends together and seal them. Remove excess dough if any.
• Now, flatten the matar mixture filled ball gently, sprinkle some dry flour and gently flatten with hands, further roll it with a rolling pin in left upwards and right downwards movement or counter clockwise direction, do not press it hard while rolling, or the filling may come out.
• You can also choose to make paratha by making two roti and applying the matar mixture in between just like sandwich, press the edges to seal and roll it flat without applying too much pressure.
• Set a hot tawa on medium heat, put the uncooked paratha over the hot tawa and cook it briefly from one side until light golden brown, flip and cook again briefly, now apply ghee or oil or butter and cook on both the sides until it starts to fluff and the paratha turns nice golden brown in colour.
• Cook all the parathas in the same way and make as many as you wish to, you’re hot, tasty, matar paratha is ready, serve it with some freshly grounded thecha that saved earlier & some butter or any dip of your choice.

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