Mom’s Matar Paratha.
I have eaten this paratha during winters all my years of growing up. It was such a staple in our home and obviously mommies make the best food ever 🙂
A recipe that is close to my heart and happy to share here in a way how my mum makes it. I have used khapli atta here but feel free to use the regular whole wheat flour. I usually make it with ghee but cooking oil is great too for vegan option.
How to make this –
Make a dough of 1.5 cups flour with required water and a pinch of salt. Rest the dough for at least 15 mins.
Peel 1 cup green peas (measurement is after peeling the peas) and crush the pearls in a chopper. Don’t add any water.
Heat 3 tbsps oil in an iron kadhai (or any cooking pan). Add in 1 bay leaf, 1/4 tsp hing, 1 tsp grated ginger, 2-3 minced green chillies, 1 tsp cumin seeds, 1 tbsp white sesame seeds. Let it all sizzle for a minute. Mix in the crushed peas and let it cook for 12-15 mins or until the peas are fragrant and looked cooked. Cook it on medium flame only and stir frequently.
Add in 1/2 tsp grated fresh turmeric or turmeric powder, salt to taste, 1/4 tsp black rock salt, 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp roasted cumin powder and 1/2 tsp garam masala. Finish it off with 1/4 chopped coriander leaves and 1 tsp amchur powder. Switch off the flame and let it cool down to room temperature. Remove the bay leaf.
Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little ghee or oil and place the cooked peas mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.
Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
Serve hot with accompaniments. Enjoy!!!
If you like this recipe of mom’s matar paratha, I would love to hear from you in the comments below or connect with me on my Instagram or Facebook handle.
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Mom’s Matar Paratha
Ingredients
- 1 Cup Green peas
- 3 Tbsps Oil
- 1 Pc Bay leaf
- 1 Tsp Ginger - grated
- 1 Tsp Cumin seeds
- 1/4 Tsp Hing
- 1 Tbsp White sesame seeds
- 2-3 Pcs Green chillies - minced remove seeds for less heat
- 1/2 Tsp Fresh turmeric or powder
- Salt to taste
- 1/4 Tsp Black rock salt
- 1 Tsp Red chilli powder
- 1 Tsp Roasted cumin powder
- 1 Tsp Coriander powder
- 1/2 Tsp Garam masala
- 1/4 Cup Coriander leaves - chopped
- 1 Tsp Amchur powder
- 1.5 Cups Khapli flour or any whole wheat flour
- Oil or ghee for cooking the parathas
Instructions
- Make a soft dough of 1.5 cups flour with required water and a pinch of salt. Rest the dough for at least 15 mins.
- Peel 1 cup green peas (measurement is after peeling the peas) and crush the pearls in a chopper. Don’t add any water.
- Heat 3 tbsps oil in an iron kadhai (or any cooking pan). Add in 1 bay leaf, 1/4 tsp hing, 1 tsp grated ginger, 2-3 minced green chillies, 1 tsp cumin seeds, 1 tbsp white sesame seeds. Let it all sizzle for a minute. Mix in the crushed peas and let it cook for 12-15 mins or until the peas are fragrant and looked cooked. Cook it on medium flame only and stir frequently.
- Add in 1/2 tsp grated fresh turmeric or turmeric powder, salt to taste, 1/4 tsp black rock salt , 1 tsp red chilli powder, 1 tsp coriander powder, 1 tsp roasted cumin powder and 1/2 tsp garam masala. Finish it off with 1/4 chopped coriander leaves and 1 tsp amchur powder. Switch off the flame and let it cool down to room temperature. Remove the bay leaf.
- Divide the dough into 8 equal parts (reduce the number to 6 if you like thicker parathas). Roll one part into a small circle. Brush a little ghee or oil and place the cooked peas mixture in between and fold the edges bringing it together into a ball shape. Flatten it by hand and roll it in a circle of 7” diameter using hands or rolling pin.
- Heat griddle and roast it from both sides using oil or ghee (I used ghee). Repeat with all.
- Serve hot with accompaniments. Enjoy!!!
