Aloo Matar Paratha / Potato Peas Stuffed Flatbreads
Family Favourite North Indian Breakfast Recipe of Aloo Peas Paratha or Aloo Matar Paratha, an Indian Stuffed flatbread with Potato and fresh green peas. Enjoy it piping hot with some plain curd and pickles on the side.
Servings 5 nos.
Equipment
- Skillet or Non Stick pan
Ingredients
- INGREDIENTS FOR THE DOUGH
- 1 1/2 cups Whole Wheat Flour 1 cup is 250 ml measurement
- 1 tsp Oil
- Water as required to knead the dough
- Salt as per taste
- INGREDIENTS FOR POTATO PEAS STUFFING
- 2 nos. Medium Sized Potatoes (boiled, peeled and mashed)
- 1 cup Steamed Green Peas
- 1 tsp Red Chilli powder
- 1 tsp Garam Masala Powder
- Finely chopped coriander leaves as required
- Salt as per taste
Instructions
- Make a medium soft dough with ingredients mentioned under "Ingredients for Dough". Allow it to rest for 20 minutes before you roll out the parathas.
- For the filling - boil the potatoes, peel the skin and roughly chop them into a bowl. Add steamed peas, salt to taste, red chilli powder and finely chopped coriander leaves
- Mash all the above ingredients for filling and keep aside
- Make equal balls of the wheat flour dough, dust flour and roll out the parathas with the stuffing
- Heat a griddle or non stick tawa / pan and cook them on both sides by pouring ghee and/or oil on the sides
- Serve hot with accompaniments of your choice
Notes
- I made 5 medium parathas with this measurement. 1 cup is 250 ml.
- As you can see from the pictures, I have not completely mashed the green peas as we like to keep it that way. Ensure the dough is medium soft so that it can hold the moisture of the peas and not tear the parathas while rolling them out.
- Steam the peas instead of boiling them especially in winter when they are fresh. It takes about 10 minutes for it to soften up and doesn't lose it's colour too.
- I cook Parathas only with ghee as they are tasty and bring out flavours really well.