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- Duration: 20 minutes
- Serves: 2 to 4 people
Spice Level: Medium
Remember to not use dry flour more than 2 or 3 times while rolling the dough, or else the parathas will become too dry. Use only fresh peas to ensure good taste.
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Matar Paratha is a delicious, healthy and filling winter breakfast dish. It can be eaten with pickles, raita or plain yogurt. It is quite popular in Punjab, especially at roadside dhabas across the state.
- Whole wheat flour (atta) (1 cup)
- Ghee (1 tsp)
- Salt (to taste)
- Green peas (muttar), boiled and ground (2 cups)
- Oil (for frying)
- Asafoetida (hing) (a pinch)
- Onion, finely chopped (2)
- Ginger (adrak) paste (2 tsp)
- Garlic (lahsun) paste (2 tsp)
- Green chillies (hari mirch), finely chopped (2)
- Cumin (jeera) powder (2 tsp)
- MTR Lal Mirch Red Chilli Powder (1 tsp)
- First, prepare the matar filling.
- In a bowl, add in the peas along with some water and a pinch of salt. Boil for about 2 minutes.
- Heat oil in a pan on medium heat. Once hot, add in the hing, onions, green chillies and ginger-garlic paste. Stir-fry till the onions have turned light brown in colour.
- Next, add in the boiled green peas, salt, cumin powder and the MTR Lal Mirch Red Chilli Powder.
- Mix well and keep cooking till the mix has dried up. Transfer to a bowl to cool.
- Grind this mixture in a blender. Then, divide it into equal portions and make small balls out of them.
- In a paraat (big, flat plate with shallow edges), knead the atta and namak into a chappati-like dough. Drizzle some oil onto the surface of the dough and cover it.
- Divide the dough into 8 equal portions and make lemon-sized balls out of them. Roll each portion between your palms and lightly press them into small circles.
- Place a ball of green peas at the centre of each circle and gather up the edges of the dough to seal it properly and make a pocket.
- With the help of a rolling pin, gently flatten the pockets into parathas.
- Heat a tawa on medium heat. Once it has heated up, place a paratha on it. When you begin to notice brownish spots on its surface, flip it. A few seconds later, apply some oil onto its surface and flip it again.
- Gently press down on the paratha with a spatula and keep cooking till you notice some brown spots appear on the lower side as well.
- Serve with pickle and dahi.
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