How to make Matar Ka Parantha - Whole wheat flour paranthas stuffed with green peas.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole wheat flour (atta) (आटा), Green peas (हरे मटर)

Cuisine : Indian

Course : Breads

Matar Ka Parantha Recipe Card

Matar Ka Parantha

Paranthas are universal favourite food and this one stuffed with a delicious spicy green peas mixture tells you exactly why! The spicy peas mixture enclosed in the crisp whole wheat flour roti is enhanced by the earthy taste of desi ghee! Serve it hot with any pickle or chutney of your choice to experience this delicious North Indian breakfast at its best!

For more recipes related to Matar Ka Parantha checkout Roomali Roti, Sweet Roti, Thepla, Gobhi Parantha . You can also find more Breads recipes like Stromboli, Soya Aur Dhaniya Lachcha Parantha, Japanese Milk Bread, Mixed Vegetable Parantha.

Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Matar Ka Parantha Recipe

  • Whole wheat flour (atta) 2 cups

  • Green peas to taste

  • Ghee 2 tablespoons + to shallow-fry

  • Green peas blanched shelled 1 cup

  • Oil 1 tablespoon

  • Onion chopped finely 1 small

  • Ginger chopped finely 1/2 inch

  • Garlic chopped finely 5-6 cloves

  • Asafoetida a pinch

  • Cumin powder 1 teaspoon

  • Red chilli powder 1 teaspoon


Step 1

Place atta, salt and two tablespoons of ghee in a bowl and knead into a soft dough using water as required. Cover with a damp cloth and keep aside till needed. Heat oil in a pan.

Step 2

Add onion, ginger and garlic and sauté till light brown. Add asafoetida, cumin powder and red chilli powder. Add peas and salt to taste and cook till dry.

Step 3

Remove into a plate to cool. When cool, grind coarsely and divide into eight portions. Shape into small balls.

Step 4

Divide dough into eight portions and make pedas. Roll out each portion into a three-inch disc, place a ball of stuffing in the center.

Step 5

Gather edges and roll out into a thick parantha of five-inch diameter. Heat a tawa and cook parantha using ghee till light golden on both sides. Serve hot with pickle of your choice.