Peas Paratha or Matar Paratha

Peas Paratha or Matar Paratha is a very healthy and filling breakfast or a dinner recipe. This is an apt dish that you can make when fresh green peas fills in the market abundantly.

Peas Paratha

I prepare a lot of peas based dishes during the months of December when these green pearly beauties are available in the market in plenty. To name a few, Peas Pulao, Biryani, Kurma, Stir Fry, Peas Gravy and of course, my family’s favorite – Peas Paratha or the Matar Paratha or Green Peas Paratha. These parathas are very tasty and also easy to roll without the fear of the stuffing coming out. I love the stuffing prepared with fresh green peas for two reasons. Obviously, it is very tasty. Yes, I sometimes snack on the stuffing as is too. Secondly, the many dishes that you can prepare once the stuffing is ready. With the same stuffing, you can whip out a variety of dishes – Parathas or Pooris or Kachoris or Matar Karanjis. Yes, one stuffing and multiple dishes to relish.

Peas Parathas or Matar Parathas can be served as is or you can serve it with thick curds and a pickle. These parathas are so delicious, healthy and filling and also stay soft for a longer time. Hence, they make a perfect lunch box menu too.


For the paratha dough
Whole wheat flour – 2 cups (one cup measures 240 ml)
Salt – ¼ tsp
Oil – 1 tsp
Water as needed
For the paratha stuffing
Fresh green peas – 1 cup
Asafoetida – a big pinch
Ginger – ½” piece
Green chilli – 1
Red chilli powder – ½ tsp
Coriander powder – ¾ tsp
Amchur powder – ½ tsp
Garam masala powder – ¼ tsp
Turmeric powder – a pinch
Salt to taste
To temper
Oil – 3 tsps
Jeera or cumin seeds – ½ tsp
For roasting parathas
Oil for cooking parathas


Prep time – 10 mins
Cook time – 30 mins
Total time – 40 mins
Makes 7 parathas

  1. Take all the ingredients for preparing the dough except oil and water in a wide bowl. Combine the dry ingredients using your hands.
  2. Add water little at a time and prepare soft and smooth dough. Lastly smear oil over the prepared dough. Let it rest until you prepare the stuffing.
  3. Take the green peas in a mixer jar and grind to a coarse paste. Do not add water at all.
  4. Finely chop the ginger and green chilli.
  5. Heat oil in a pan; add jeera or cumin seeds and sauté for few seconds. Add the hing or asafoetida along with finely chopped ginger and green chilli.
  6. Add the coarsely ground green peas to the pan. Saute for 5 mins.
  7. Add the spice powders along with salt to taste and cook until the raw smell of the spice powders goes off.
  8. As the color of the peas changes from light green to a darker shade, remove from the flame and let it cool. Now the peas’ stuffing is ready.
  9. Divide the dough and stuffing into equal portions.
  10. Take one ball of dough, roll and flatten it into a disc of 5” diameter. Use dry flour for dusting while rolling.
  11. Place the peas stuffing (about 1 to 1 ½ tbsps) in the center of the dough disc and sprinkle about ¼ tsp of dry flour over the stuffing. Gather the edges of the disc by pleating and join the pleats in the center. The gathered pleats will now cover the stuffing and will look like a money bag.
  12. Flatten the bag, sprinkle some flour and gently roll it to the size of about the regular chapathi you would make. You can roll it as per your preference, thin or thick.
  13. Heat a tava; when hot, gently place the rolled paratha on the tava. Drizzle some oil over and around the paratha edges.
  14. When the base is partially cooked, flip the paratha using a spatula. Again drizzle some oil over the flipped paratha. Once the other side is cooked, flip it. Golden brown spots should appear on the paratha. You can press it with a spatula to ensure the inside is also cooked properly.
  15. Once both sides are cooked well with nice golden brown spots, remove the paratha from the tava.
  16. Repeat the procedure for the rest of the dough and make all the parathas in the same way.

Enjoy these yummy and healthy parathas paried with thick curds or pickle!!

Peas Paratha


  1. I needed about ¾ cup of water to prepare the dough.
  2. If fresh green peas are not available, you can use frozen peas.
  3. Do not add any water while grinding the peas or while cooking it. Moisture in the peas is sufficient for the peas to be cooked soft.
  4. Measures of red chilli powder and green chilli used here results in mildly spiced stuffing. Adjust the levels to suit your taste preference.

2 comments for “Peas Paratha or Matar Paratha

  1. Feb 07, 2017 at 1:10 pm

    This looks delicious…. 🙂 I’ll surely try to make this..

    Thanks for sharing….

    • Deepa
      Feb 07, 2017 at 6:31 pm

      Hi Kajal. Thanks for your comments.

Comments are closed.