Matar (Peas) Paratha
Nobody makes these like my Mom does :-) I always freaked out on the matar pooris that she made and the yum alu sabji to go with it, good old days when one did not have to count calories! I think I and bro actually competed as to who would eat more! Poor Mom! without any help she would put these treats together and add that special zing to our weekends. You are awesome Mom! And I can’t wait for you to visit us again and make yummilicious stuff ; Now I can compete with Arnav when it comes to the number of pooris ;-)
Here is how the recipe goes..
To prepare dough
- Wheat flour – 400 grams (2 cup)
Oil and salt to taste- optional, I did not use it. You can also add kalonji (Nigella) or ajwain (carom) to the dough to add to the flavor. I love to keep it simple and let the flavor of peas rule, so I did not add anything to the dough.
For pea stuffing :
- Green peas – 500 grams/1 cup(peeled)- You can use frozen peas but fresh peas are preferrable
- Salt – add to taste(1/2 tsp)
- Green chilies – 2 chopped fine
- Ginger – 1 inch long piece- chopped
- Fennel seeds (Saunf) – 2 tsp (I love the flavour of saunf with peas)
- Cumin seeds (Zeera) – 2 tsp
- Asafetida- Hing
- Oil- I Tbsp
- How to make Matar Paratha
Knead soft dough using warm water. Cover the dough and keep aside for 15-20 minutes.
Prepare Pea Stuffing :
Grind peas, green chilies, ginger and fennel seeds into a coarse paste (don’t add any water). Place pan on heat. Add slight oil and cumin seeds and a pinch of asafetida. Once the cumin seeds crackle add the green peas paste prepared above. Keep on medium heat and stir. Add salt as per taste. Usually when it is fresh peas the paste would be completely dry, however the frozen peas tend to have moisture and it takes a little more time on heat for the paste to dry.
It shouldn’t take more than 7-10 minutes in either case. Once the paste is ready keep aside to cool.
Take some dough and roll out into a medium sized chapatti, spread some oil on this and place ball of the peas paste stuffing in the center of this chapatti. Draw the edges of the chapatti towards the center to cover the filling. Slightly press this and dust it with flour. Roll this with a rolling pin and dust liberally with more flour as you are rolling. When done, pat out the excess flour.
Heat a tava and fry the paratha both sides to crispy and brown. Put some oil over the paratha as you do this. Stuffed Peas(Matar) Paratha is ready
You can serve the stuffed paratha hot with dhania chutney/curd/pickle or like we had it with some alu sabzi.
Perfect Sunday Brunch….and I can’t wait for the next weekend, we’d already be in February! Am hoping the week is a quick one (read less work ;-) )and I already have an idea of what I am going to prepare and post next week!