Matar Paratha
The paratha adventures continue with this matar paratha, a whole wheat flatbread stuffed with gently spiced green peas. Serve with any raita, chutney, or pickles!
Ingredients
Dough
- 2 cups whole wheat flour
- ½ tsp salt
- drizzle of oil
- ½-⅔ cup water
Matar (peas) filling
- 1 cup frozen green peas, thawed and mashed
- 1 tbsp avocado oil or another neutral oil
- 1 tsp cumin seeds
- pinch of hing (asafetida)
- ½ inch ginger, minced
- 2 green chilis, minced
- salt to taste
- ¼ tsp garam masala
- ½ tsp amchur (dried mango powder) (optional)
Instructions
- Prepare the dough. Add flour and salt to a mixing bowl. Drizzle a little neutral oil to make it easier to knead. Add a little water at a time, kneading until you have a soft, slightly moist ball of dough.
- Prepare the filling. Heat oil in a pan over medium heat. Add cumin seeds and let them sizzle for 1 minute. Add a pinch of hing.
- Add ginger and green chilis. Stir for 2 minutes, or until the raw ginger smell dissipates. Add the mashed peas and salt to taste. Cook the peas for 4-5 minutes before finishing with garam masala and amchur.
- Heat a tawa, cast-iron, or another pan over medium heat. Take enough dough for one paratha. The amount this recipe makes depends on the texture of your dough, but mine made 6 parathas!
- Place the dough for one paratha in your palm and form a bowl shape. In the center of the bowl, place some filling. Close the paratha, sprinkle it with flour, and roll it out so it is 1/4-inch thick.
- Make sure the tawa or pan is hot and add the paratha. Cook for a minute or two until slightly golden and flip. Add a few drops of vegan butter or oil along the edge of the paratha, continue cooking for a minute, and flip again. Continue flipping and cooking until both sides are golden with brown spots. Repeat with the rest of the dough and filling.