Matar Paranthas Recipe

Matar Paranthas

  • Prep Time
    5 - 10 minutes
  • Cook Time
    10 - 15 minutes
  • Difficulty Level
    Intermediate

Punjabi traditional paranthas are loved by all so sharing healthy paranthas which are quick to make and yummy, tasty , and delicious too

(This recipe is a part of Zayka ka Tadka contest sponsored by Ciba Tazaa Spices)

Current Recipe Rating

(4.9 / 5)

10 ratings

  • Recipe
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Ingredients

  • 1 cup peas or matar (peeled, washed, boiled, mashed)
  • 1 onion finely chopped
  • 4 green chilies finely chopped
  • 1 tablespoon cumin seeds
  • 1 cup wheat flour
  • water to kneed dough
  • 2 tablespoon red chilli powder
  • 1 tablespoon garam masala
  • salt as per taste
  • 2 tablespoons ajwain
  • ghee/oil for shallow frying

Instructions

  1. Peel matars and then wash them and then boil them and mash them and keep it aside.
  2. Take a bowl and add wheat flour and water.
  3. Add 1 tablespoon of ghee/oil and add red chili powder, garam masala, ajwain, and salt and kneed dough.
  4. Keep the kneaded dough aside for some time.
  5. In Kadai, add oil.
  6. Add zeera, when zeera splutters up then add onions and stir fry for about 5-6 minutes.
  7. When onions are lightly pinkish brown then add green chilies and again stir fry for about 5 minutes.
  8. Now, add mashed matar and mix it well and let it cook for other 3-4 minutes. Keep them off the flame.
  9. Let it cool for about 10 minutes.
  10. Now, take make a ball of dough and roll it over the chakla like a small roti.
  11. Take 1 spoon of matar mixture and place it in the center and then again fold the roti and make roti as usual.
  12. Repeat this procedure and you can make as many paranthas by filling in the matar mixture in the roti.
  13. Once all the rotis are made, shallow fry it with ghee/oil and with dahi (in dahi add salt, bhuna hua zeera powder and black pepper powder).
  14. Serve hot Matar Paranthas with dahi.

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About Chef

Meenakshi Kapur

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