II Matar Paratha II


For the Dough: 

  • 22/3rd cup whole wheat flour(atta)
  • 11/3rd cup Maida
  • 1/2tbsp salt
  • 1/3rd cup unsalted butter or ghee
  • 11/3rd cup warm water, or as needed
    For the Stuffing:
    • 2tbsp oil
    • 1tbsp fresh Ginger
    • 1-3 Green chilies minced
    • 1/4th tsp. Asafetida powder(hing)
    • 21/2 cup Cooked green peas(coarsely mashed)
    • 2tsp Garam masala
    • 1/4th tsp. Red chili powder
    • Salt to taste
    • 2tsp lemon juice
    • 2tsp jaggery(gur)
    • Finely chopped coriander
    • Butter / Oil for frying


    • Make dough out of flour (atta),maida, salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.
    • For stuffing heat oil in a kadhai over moderate heat. Toss in ginger and green chilies. Fry until ginger starts turning brown, then drop asafetida.
    • A few seconds later add the peas. Add remaining ingredients and stir-fry for about 2 minutes.
    • Remove the pan from the heat and allow to cool.
    • Divide the mixture into 10 equal portions.
    • Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn't come out.
    • Now roll it slightly.
    • Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side. Cook on a low heat till golden brown.
    • Serve hot with yogurt (curd) and your favorite chutney or with pickle.