Winter special Matar Paratha
Let’s see how to make winter special matar paratha today. Matar or fresh peas are available in plenty and at a cheaper rate in winter. So, this is winter special recipe. Of course, you can make it in any other season too!! I will share lot many tips and tricks on the go to make perfect parathas.
- Dough2 cups / 300 gm Wheat flour
- 1/2 cup / 75 gm fine Rava
- 1/4 cup / 40 gm Besan
- 1/2 tsp Ajwain / Carom seeds
- Salt to taste
- 2~3 tbsp Ghee
- Water as needed
- Stuffing1 cup / 125 gm fresh Peas
- Coriander leaves
- 1/2 tsp Coriander powder
- 1 tbsp Garam masala
- 4 Green chilies
- 1/4 tsp Turmeric powder
- 4~5 Garlic cloves
- 1/2 tsp Cumin seeds
- Salt to taste
- 1 tbsp Oil
- 1/2 Lemon juice
- Coriander leaves
- ParathaOil as needed
- DoughStep 1: Mix wheat flour, rava, besan ajwain, salt and ghee well together and add a little water at a time to knead semi stiff dough.
- Step 2: Coat the dough with a little oil. Cover and rest it for about 5-10 minutes.
- StuffingStep 3: Heat up oil in a pan and add cumin seeds.
- Step 4: When cumin seeds splutter, add green chilies, garlic, matar and salt fry it well for about 4-5 minutes.
- Step 5: Turn the gas off and add turmeric powder, garam masala, coriander powder and lemon juice.
- Step 6: When mixture cools down, transfer it into a blender jar and add coriander leaves.
- Step 7: Blend it into coarse mixture and stuffing is ready.
- ParathaStep 8: Knead the dough well once and take out a small portion from it.
- Step 9: Make it smooth and even and dip in dry flour.
- Step 10: Make a pari from the dough and fill in the stuffing.
- Step 11: Bring the edges together and seal it well. Remove excess dough if any.
- Step 12: Dip it into dry flour and roll paratha from it.
- Step 13: Heat up skillet on medium heat and transfer the paratha on it.
- Step 14: Roast the paratha well from both sides.
- Step 15: When lower side is roasted a little, flip the paratha over and roast well from other side too.
- Step16: Spread oil on upper side and flip the paratha over.
- Step 17: Spread oil on ither side too and roast well.
- Step 18: When the paratha is roasted well from both sides, take it off on a wire rack. Matar paratha is ready.
Whether you serve it with a dollop of butter, chilled curd, or a spicy pickle, this Ola Vatana Paratha is a comforting winter masterpiece that promises to be the highlight of your breakfast or tiffin. We already have seen lot many paratha recipes. This is yet another delicious addition to the list.
Some Interesting facts about Winter special Matar Paratha:-
There is something undeniably magical about fresh green peas during the winter season, and nothing celebrates this harvest better than a steaming, golden-brown Matar Paratha. We have all faced the struggle of a soggy, limp paratha that loses its charm within an hour, but this recipe changes the game entirely. Imagine a paratha that stays incredibly crispy and fresh from morning until evening, packed to the brim with a flavorful, spiced green pea filling that doesn’t leak or make the dough sticky. The journey to the perfect paratha begins with a unique dough enhanced by a touch of semolina and gram flour, providing a structural crunch that lasts all day.
The real secret lies in the stuffing; instead of using raw peas, we lightly sauté the fresh Matar with cumin, green chilies, and garlic to cook off excess moisture. This ensures the filling is savory, dry, and perfectly spreadable. Infused with aromatic garam masala, coriander powder, and a dash of lemon for tang, the mixture is coarsely crushed to keep that delightful texture in every bite. When it comes to rolling, the dough is slightly firm, allowing you to stuff it generously without any fear of tearing. As the paratha hits the hot griddle, the aroma of ghee and roasted peas fills the kitchen. By focusing on roasting the edges to a perfect char, you achieve a uniform crunch that makes every mouthful satisfying.
