Hari Matar ka Paratha
Hari Matar ka Paratha
Ingredients
For the Pea Stuffing
- 2 cups green peas, boiled
- 1 inch ginger, roughly chopped
- 3 garlic cloves, peeled
- 2 green chilies, stem removed, roughly chopped (adjust to taste)
- 1 tablespoon vegetable oil
- 1/4 teaspoon asafoetida
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon chaat masala
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh coriander leaves, chopped
For the Paratha Dough
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup water, warm, as needed to knead dough
- 1 teaspoon vegetable oil, for kneading
For Cooking and Serving
- 1/4 cup ghee, or vegetable oil, for cooking
- 4 tablespoons butter, for serving
- 1 cup yogurt, for serving
- 1/2 cup chutney, for serving
Instructions
- 1
Prepare the paratha dough: In a large bowl, combine the whole wheat flour and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Add 1 teaspoon of oil and knead for 2-3 minutes until smooth. Cover the dough with a damp cloth and let it rest for at least 15 minutes.
⏱️ 20 min
- 2
Prepare the pea stuffing: In a blender jar, combine the boiled green peas, ginger, garlic cloves, and green chilies. Grind coarsely, ensuring some texture remains. Do not make a fine paste.
⏱️ 5 min
- 3
Cook the stuffing: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add asafoetida and cumin seeds. Sauté until the cumin seeds splutter and become fragrant, about 30 seconds. Add the coarsely ground pea mixture to the pan. Sauté for 3-5 minutes, stirring occasionally, until the moisture reduces slightly.
⏱️ 5 min
- 4
Season the stuffing: Add coriander powder, chaat masala, and salt to the pea mixture. Mix well and cook for another 1-2 minutes. Stir in the chopped fresh coriander leaves. Remove the stuffing from heat and transfer it to a plate to cool completely. This will take about 10-15 minutes.
⏱️ 15 min
- 5
Assemble the parathas: Divide the rested dough into 8 equal portions and roll them into smooth balls. Divide the cooled pea stuffing into 8 equal portions. Take one dough ball and flatten it slightly. Using your fingers or a rolling pin, create a small disc, leaving the edges slightly thicker than the center. Place one portion of the pea stuffing in the center of the dough disc.
⏱️ 10 min
- 6
Seal and roll the parathas: Bring the edges of the dough together over the stuffing, pinching them to seal completely. Gently flatten the stuffed dough ball. Dust lightly with flour and carefully roll out the stuffed dough ball into a round paratha, about 6-7 inches in diameter and 1/8 inch thick. Be gentle to prevent the stuffing from tearing through the dough.
⏱️ 10 min
- 7
Cook the parathas: Heat a tawa or flat griddle over medium-high heat. Once hot, place a rolled paratha onto it. Cook for about 1 minute, or until small bubbles appear on the surface. Apply 1/2 teaspoon of ghee or oil to the top surface of the paratha.
⏱️ 5 min - 8
Flip and finish cooking: Flip the paratha over. Apply another 1/2 teaspoon of ghee or oil to the other side. Continue cooking, flipping occasionally, and gently pressing with a spatula until both sides are golden brown and cooked through, about 2-3 minutes per paratha. Repeat with the remaining dough and stuffing.
⏱️ 15 min
- 9
Serve hot: Serve the hot Hari Matar ka Paratha immediately with a dollop of butter, a side of yogurt, and your favorite chutney.
Kitchen Tools
Nutrition Facts (per serving)
Hari Matar ka Paratha
For the Pea Stuffing
- 2 cups green peas, boiled
- 1 inch ginger, roughly chopped
- 3 garlic cloves, peeled
- 2 green chilies, stem removed, roughly chopped (adjust to taste)
- 1 tablespoon vegetable oil
- 1/4 teaspoon asafoetida
- 1/2 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon chaat masala
- 1/2 teaspoon salt, or to taste
- 1/4 cup fresh coriander leaves, chopped
For the Paratha Dough
- 2 cups whole wheat flour
- 1/2 teaspoon salt
- 3/4 cup water, warm, as needed to knead dough
- 1 teaspoon vegetable oil, for kneading
For Cooking and Serving
- 1/4 cup ghee, or vegetable oil, for cooking
- 4 tablespoons butter, for serving
- 1 cup yogurt, for serving
- 1/2 cup chutney, for serving
Instructions
- 1
Prepare the paratha dough: In a large bowl, combine the whole wheat flour and salt. Gradually add warm water, mixing until a soft, pliable dough forms. Add 1 teaspoon of oil and knead for 2-3 minutes until smooth. Cover the dough with a damp cloth and let it rest for at least 15 minutes.
⏱️ 20 min - 2
Prepare the pea stuffing: In a blender jar, combine the boiled green peas, ginger, garlic cloves, and green chilies. Grind coarsely, ensuring some texture remains. Do not make a fine paste.
⏱️ 5 min - 3
Cook the stuffing: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add asafoetida and cumin seeds. Sauté until the cumin seeds splutter and become fragrant, about 30 seconds. Add the coarsely ground pea mixture to the pan. Sauté for 3-5 minutes, stirring occasionally, until the moisture reduces slightly.
⏱️ 5 min - 4
Season the stuffing: Add coriander powder, chaat masala, and salt to the pea mixture. Mix well and cook for another 1-2 minutes. Stir in the chopped fresh coriander leaves. Remove the stuffing from heat and transfer it to a plate to cool completely. This will take about 10-15 minutes.
⏱️ 15 min - 5
Assemble the parathas: Divide the rested dough into 8 equal portions and roll them into smooth balls. Divide the cooled pea stuffing into 8 equal portions. Take one dough ball and flatten it slightly. Using your fingers or a rolling pin, create a small disc, leaving the edges slightly thicker than the center. Place one portion of the pea stuffing in the center of the dough disc.
⏱️ 10 min - 6
Seal and roll the parathas: Bring the edges of the dough together over the stuffing, pinching them to seal completely. Gently flatten the stuffed dough ball. Dust lightly with flour and carefully roll out the stuffed dough ball into a round paratha, about 6-7 inches in diameter and 1/8 inch thick. Be gentle to prevent the stuffing from tearing through the dough.
⏱️ 10 min - 7
Cook the parathas: Heat a tawa or flat griddle over medium-high heat. Once hot, place a rolled paratha onto it. Cook for about 1 minute, or until small bubbles appear on the surface. Apply 1/2 teaspoon of ghee or oil to the top surface of the paratha.
⏱️ 5 min - 8
Flip and finish cooking: Flip the paratha over. Apply another 1/2 teaspoon of ghee or oil to the other side. Continue cooking, flipping occasionally, and gently pressing with a spatula until both sides are golden brown and cooked through, about 2-3 minutes per paratha. Repeat with the remaining dough and stuffing.
⏱️ 15 min - 9
Serve hot: Serve the hot Hari Matar ka Paratha immediately with a dollop of butter, a side of yogurt, and your favorite chutney.