Hare Matar ka Parathe Recipe - Learn How To Make Hare Matar ka Parathe

Stuffed parathas are always preferred over the plain parathas. Winter is the best time for green peas (hari matar), hence these parathas along with gobhi parathas are among the most relished dishes of the north India during winters. The stuffing of these parathas is prepared with minimal spices. Learn to make these delicious parathas with the below recipe:

Preparation Time: 20-25 minutes

Cooking Time: 15-20 minutes

Recipe Yield: 6 parathas

Alternative Names: Peas Paratha, Matar Ke Parathe, Stuffed Peas Paratha, Matar Ke Stuffed Parathe, Matar Ka Stuffed Paratha

Ingredients:

• Whole Wheat Flour (gehun ka ata) - 1 cup
• Refine oil or ghee to cook the parathas and prepare the stuffing
• Green Peas (hare matar ke daane )- 1 cup
• Salt to taste
• Green chilli - 2-3 finely chopped
• Garlic(lehsun) - 4-5 petals
• Spices:
  • Cumin Seeds Powder (jeera powder) - 1/2 tea-spoon
  • Black Pepper Powder (kali mirch powder) - 1/2 tea-spoon
  • Asafoetida (hing powder) - 1 pinch
• Water to prepare the wheat dough

Procedure:

Dough Preparation:

1. In a plate take whole wheat flour (gehun ka ata) and add water to it to form a medium soft dough like that of chapatti. Keep it aside to rest so that it becomes soft.

Stuffing preparation:

1. Peel off the green peas (hari matar) and wash them. You can also use frozen green peas (frozen hari matar). 
2. Heat some oil in a kadhai on medium flame. When the oil is heated add some asafoetida (hing powder) to it. And after 30 seconds add chopped green chilli (hari mirch) and garlic petals(lehsun ki kali).
3. After a few minutes add the green peas (hari matar)  to the kadhai and start stirring.
4. Now add salt to taste, cumin seed powder (jeera powder) and black pepper powder (kali mirch powder) and mix well.
5. Cook for 5 minutes and then remove from the gas stove. Cool it to room temperature.
6. Grind the cooked peas (hare matar ke daane) in a mixer grinder to form a granular mixture of ingredients. (Please note that the peas should not be over grinded, else a paste like mixture will be formed.)

Paratha Preparation:

1. Roll small balls of the dough and form small bowl like depression (like katori) using hands and fingers.
2. Now using a tea-spoon, place enough peas (hare matar ki stuffing) mixture stuffing at the center of each dough bowls, and fold it to form a small ball like dumplings (like ladoos).
3. Roll these dumpling into flat round stuffed chapatis. 
4. Heat a tawa and grease it with ghee or refined oil. Lay the stuffed chapatis onto it and allow it to cook. Flip to other side and let it cook too. Apply ghee or oil on the top side flip and repeat them same step. Flip, press and cook till both sides turn golden brown, on medium flame. 
5. Serve hot with chutney, pickle or any curry.

(Tips: 1. Prepare the dough and keep aside to rest while you prepare the stuffing. This will allow the dough to rest and become soft. 2. Cook on medium flame. High flame will blacken the paratha, while it will remain uncooked and hard if cooked on low flame)