Matar Paratha, or green peas stuffed flatbread, is a delicious and wholesome North Indian dish that brings comfort and flavor to your plate. Made with a spicy mashed green pea filling wrapped inside soft whole wheat dough, this recipe is a favorite during winter and spring when fresh peas are in season. But thanks to frozen peas, you can enjoy it year-round!
Whether you’re craving a warm breakfast, a healthy lunchbox treat, or a quick dinner option, this Matar Paratha recipe checks all the boxes. It’s nutritious, easy to prepare, and pairs perfectly with yogurt, pickle, or chutney.
⭐ Why You’ll Love This Recipe
- ✅ Vegan-friendly & customizable
- ✅ Great for meal prep or lunchboxes
- ✅ Perfectly spiced and flavorful
- ✅ Made with pantry staples
- ✅ Can be made with fresh or frozen peas
📋 Ingredients for Matar Paratha
Here’s a breakdown of everything you need to make this wholesome dish:
Dough:
- 3 cups whole wheat flour (atta)
- 1 teaspoon salt
- 1 teaspoon carom seeds (ajwain)
- Water (for kneading)
Stuffing:
- 2 cups boiled fresh green peas (matar)
- 1 tablespoon oil
- 1 teaspoon cumin seeds (jeera)
- 1 teaspoon fennel seeds (saunf)
- 1 green chili, finely chopped
- 1/2 teaspoon red chili powder
- 1/4 teaspoon black salt (kala namak)
- Salt to taste
- 1 tablespoon fresh coriander leaves, chopped
Cooking:
- Ghee or oil (as required for roasting)
🕒 Preparation Time
| Task | Time |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
Servings: 4–5 parathas
Calories: ~180–200 per paratha (depending on oil/ghee used)
🥣 Step-by-Step Instructions
👩🍳 Step 1: Prepare the Dough
- In a large mixing bowl, combine 3 cups whole wheat flour, 1 tsp salt, and 1 tsp ajwain (carom seeds).
- Gradually add water and knead into a soft, smooth dough.
- Cover the dough with a damp cloth and let it rest for 15-20 minutes.
🟢 Step 2: Boil the Green Peas
- Boil water in a saucepan and add 2 cups of fresh or frozen green peas.
- Cook for 5–7 minutes or until soft.
- Drain the water and let the peas cool slightly.
🧅 Step 3: Make the Matar Stuffing
- Heat 1 tablespoon oil in a pan.
- Add 1 tsp cumin seeds and 1 tsp fennel seeds, letting them crackle.
- Add 1 chopped green chili and sauté for a few seconds.
- Add the boiled peas and mash them thoroughly using a masher or spoon.
- Stir in ½ tsp red chili powder, ¼ tsp black salt, regular salt to taste, and 1 tbsp chopped coriander.
- Mix everything well and allow the stuffing to cool.
🍽️ Step 4: Roll and Fill Parathas
- Divide the dough into equal-sized balls.
- Roll each ball into a small disc using a rolling pin.
- Place 2–3 tablespoons of stuffing in the center.
- Bring the edges together to seal the filling and shape it into a ball.
- Gently roll into a round paratha using light pressure. Dust with flour to avoid sticking.
🔥 Step 5: Cook the Parathas
- Heat a tawa or skillet over medium heat.
- Place the rolled paratha on the hot tawa.
- Cook one side until you see bubbles or golden spots, flip and apply a little ghee or oil.
- Flip again and press gently with a spatula for even cooking.
- Cook until both sides are golden and slightly crispy.
🍴 Step 6: Serve Hot
Serve your Matar Parathas hot with:
- A dollop of butter
- Curd (dahi)
- Mango pickle or any achaar
- Green chutney or mint-coriander chutney
🧂 Variations and Substitutions
- Frozen peas: Easily used in place of fresh peas—just thaw and boil.
- Spicier version: Add crushed garlic or garam masala for extra punch.
- No green chili? Use red chili flakes or black pepper.
- Ajwain substitute: You can use cumin seeds if ajwain is unavailable.
👩🍳 Expert Tips for Perfect Matar Paratha
- Stuffing consistency matters – Make sure the pea filling is mashed well but not watery.
- Seal properly – Press and seal the edges tightly to avoid leakage while rolling.
- Don’t overfill – Too much stuffing can tear the dough.
- Cook evenly – Flip the paratha multiple times to get a perfect golden crust.
- Use ghee for richness – Cooking with ghee enhances the flavor.
🧊 How to Store and Reheat
Storing:
- Store leftover parathas in an airtight container in the fridge for up to 2 days.
- Keep the stuffing and dough separately if prepping ahead.
Reheating:
- Reheat on a hot tawa or pan with a touch of ghee or oil.
- Alternatively, use a microwave, though tawa reheating yields better texture.
🥗 What to Serve with Matar Paratha?
Matar Parathas are delicious on their own, but they pair beautifully with:
- Plain yogurt or raita
- Mixed vegetable pickle
- Green chutney
- Chili garlic chutney
- Masala chai – a classic breakfast pairing!
🌱 Is Matar Paratha Healthy?
Yes! Matar Paratha is packed with protein and fiber thanks to green peas and whole wheat flour. It provides complex carbs and essential nutrients. Use minimal oil or ghee and pair it with yogurt or salad for a well-balanced meal.
🧾 Nutritional Information (Approx. per Paratha)
| Nutrient | Amount |
|---|---|
| Calories | 180–200 kcal |
| Carbohydrates | 30g |
| Protein | 5g |
| Fat | 6–8g |
| Fiber | 4g |
(Values vary based on exact ingredients and oil used)
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🧑🍳 Make-Ahead Tips
- Dough: Can be made and refrigerated for 1-2 days.
- Stuffing: Can be made ahead and stored in the fridge for up to 2 days.
- Parathas: Cooked parathas can be frozen with parchment paper between each piece. Reheat directly on a pan when needed.
🌍 Regional Popularity & Tradition
Matar Paratha hails from North India, especially popular in Punjabi households. It’s a winter favorite due to the seasonal abundance of green peas. You’ll find it served with a generous dollop of white butter, a side of curd, and a hot cup of chai.
It’s not just a breakfast dish—many people enjoy it for lunch or dinner too. In fact, it’s often packed into tiffins for kids and working professionals alike.
🛒 FAQs About Matar Paratha
❓Can I use frozen peas instead of fresh peas?
Yes, frozen peas work perfectly. Just thaw, boil, and use as directed.
❓Why does my paratha break while rolling?
This happens if there’s too much stuffing or if the dough isn’t kneaded well. Use a little flour while rolling and don’t overstuff.
❓Can I make this gluten-free?
You can try using gluten-free flour like jowar or bajra, but rolling may be more difficult.
❓What’s the best way to mash the peas?
Use a potato masher or simply pulse them in a mixer for a coarse texture.
❓Can I bake matar paratha instead of pan-frying?
It’s best pan-fried for flavor and texture. However, you can try baking at 180°C (356°F) until golden, flipping once.
💡 Bonus: How to Make Matar Paratha Without Stuffing
You can also try a blended version of this paratha:
- Instead of stuffing, mix mashed peas and spices directly into the flour while kneading.
- Add a little water and form a dough.
- Roll and cook just like regular paratha.
This version is easier for beginners and still very tasty!
🔄 Related Recipes You’ll Love
- Aloo Paratha (Potato Stuffed Paratha)
- Paneer Paratha (Cottage Cheese Flatbread)
- Gobi Paratha (Cauliflower Paratha)
- Methi Paratha (Fenugreek Flatbread)
- Masala Chai (Spiced Indian Tea)
📌 Final Thoughts
Matar Paratha is more than just a stuffed flatbread—it’s a celebration of seasonal vegetables, homestyle cooking, and comforting Indian flavors. Whether you’re preparing it for a weekend brunch, packing it for a tiffin, or serving it as part of a festive meal, this recipe never fails to impress.
Make it your own by adjusting the spices or adding cheese or paneer for a unique twist. Once you try homemade matar paratha, you’ll never go back to store-bought!
📢 Don’t Forget!
If you loved this recipe, please share it with friends and family!
Tag @BakeWithNeetu on social media and let us know how your Matar Parathas turned out!
