Mamta's Kitchen

Peas Paratha

Matar Ka Paratha

Vinodini Rastogi

This tasty paratha recipe comes from my sister in-law Sunita's late mother, Mrs. Vinodini Rastogi. Each pratha should be absolutely filled with cooked peas. If you are stingy with the filling, it won’t work. In north India, stuffed parathas are often served at breakfast, especially on Sundays and holidays. They are usually eaten with natural yoghurt, a pickle of choice and a hot, steaming cup of tea or coffee. Makes 8-10


  • Dough

  • 500 gm chapatti flour

  • Enough water to make a pliable dough

  • 2-3 tbsp. flour for dusting, place it on a plate

  • Filling

  • 500 gm. shelled or frozen peas

  • 1/2 cup potato, peeled and chopped small (potato is required to bind the peas together)

  • 5-6 garlic cloves, grated or finely chopped

  • 1 1/2 tsp. grated ginger

  • 1-2 green chillies, chopped finely

  • 1 tbsp. oil

  • 1 tsp. garam masala

  • 1-2 tsp. lemon juice or dry mango powder (amchoor)

  • Salt to taste

  • Oil for pan frying


  1. Knead the flour with enough water to make a soft and pliable dough. If your dough is too firm, it will be difficult to roll out parathas. Soft peas will burst out of the dough when you roll it.

  2. Heat oil in a wok or karahi. Add ginger garlic, green chillies and stir for a minute.

  3. Now add peas, potatoes, garam masala and lemon juice.

  4. Stir and cook covered, until potatoes and peas are cooked soft. It should be same sort of consistency as your dough.

  5. Mash with a masher or back of a spatula. Let it cool.

  6. Rolling out the Parathas

  7. Break dough into approximately 10 portions. You can do this one at a time, as you go along.

  8. Roll out the balls to 10 cm. or 4 inch circle, dusting it in flour from time to time.

  9. Place 1/10th of the filling in the centre. Pull edges towards the centre and make a ball again.

  10. Seal edges by pressing gently.

  11. Heat the griddle or tava.

  12. Dust the stuffed ball with flour and roll out gently, to approximately 20 cm. in size. You may need to dust it with dry flour a couple of times during the rolling out process. If a little filling escapes, don't worry, just remove it.

  13. Cooking the parathas:

  14. Place the paratha on the heated tava or griddle (medium hot, not smoking hot).

  15. Turn it over when it changes colour slightly, you can see a few blisters on the under surface.

  16. Cook the other side the same way. Turn it over again.

  17. Brush oil on both surfaces, using a long handled spoon or ladle.

  18. Press gently all over, using a flat spatula. This helps to make it crisp. Cook until nicely browned and crisp on both sides. It is important that you crisp the paratha on medium heat and not cook it too fast.

  19. Serve hot with a knob of butter, pickles of choice, natural yoghurt and Lassi or Indian Tea.

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