aloo matar paratha recipe | aloo matar stuffed paratha | potato green pea paratha | potato peas stuffed flatbread |

by Tarla Dalal

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about aloo matar paratha▼

aloo matar paratha step by step recipe▼

what is aloo matar paratha made of ?▼

dough for aloo matar paratha▼

stuffing for aloo matar paratha▼

making aloo matar paratha▼

pro tips for aloo matar paratha▼

aloo matar paratha recipe | aloo matar stuffed paratha | potato green pea paratha | potato peas stuffed flatbread | with 25 amazing images.

aloo matar paratha is a popular and delicious stuffed Indian flatbread that combines the comforting flavors of potatoes and peas. This flavorful and hearty dish is a favorite in North Indian cuisine and is enjoyed as a breakfast or lunch option by many.

To make aloo matar paratha, a filling is prepared by mashing boiled potatoes and cooking them with mashed peas, green chilies, and a blend of spices such as cumin, coriander, turmeric, and garam masala. This aromatic and flavorful filling is then stuffed into whole wheat dough, rolled out, and cooked on a griddle until golden brown and crispy.

The combination of creamy potatoes, sweet peas, and aromatic spices in the filling gives aloo matar paratha a rich and satisfying flavor profile. The crispy exterior of the paratha contrasts perfectly with the soft and flavorful filling, creating a delightful texture that is sure to please your palate.

aloo matar paratha is often served with a dollop of ghee, curd, low fat curds, raita or achar on the side, elevating the taste and providing a perfect balance of flavors. This stuffed paratha is not only delicious but also nutritious, as it is packed with essential nutrients from the vegetables and whole wheat flour.

Whether enjoyed hot off the griddle for breakfast, lunch, or dinner, aloo matar paratha is a wholesome and satisfying meal option that is loved by many for its comforting and flavorful nature. Try this classic and hearty paratha recipe for a taste of traditional North Indian cuisine that is sure to become a family favorite.

Pro tips for aloo matar paratha. 1. Add 2 cups of boiled and mashed potatoes. Potatoes have a mild, slightly sweet flavor that pairs well with a variety of spices used in Indian cuisine. 2. Green peas offer a subtle sweetness that balances the savory flavors of the potato filling. Green peas pair well with the common spices used in the aloo matar filling, such as cumin, coriander, turmeric, and chili powder.

Enjoy aloo matar paratha recipe | aloo matar stuffed paratha | potato green pea paratha | potato peas stuffed flatbread | with step by step photos.

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Aloo Matar Paratha recipe - How to make Aloo Matar Paratha

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Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 8Makes 8 parathas
Show me for parathas

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
salt to taste

Stuffing Of Aloo Matar Paratha
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
2 cups boiled and mashed potatoes
1/2 cup coarsely crushed green peas
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp garam masala
1 tsp cumin seeds (jeera) powder
1 tsp dried mango powder (amchur)
1 tsp chilli powder
2 tbsp coriander (dhania)

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
4 tsp ghee for cooking

For Serving
curd (dahi)

Method

For the dough

Combine the whole wheat flour, salt and add enough water to make a soft dough. Keep aside.

For the filling

Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for a few seconds.
Add the potatoes, green peas, turmeric powder, salt , garam masala, cumin seeds powder, dried mango powder and chilli powder and coriander.
Mix well and cook on a medium flame for 3 to 4 minutes. Keep aside.

Aloo matar paratha

To make aloo matar paratha, divide the dough into 8 equal portions.
Roll 1 portion of the dough into 50 mm. (2”) diameter circle using a little whole wheat flour for rolling.
Place 1 portion of the stuffing over it, bring together all the sides in the center and seal it tightly.
Roll out again into 225mm (5 inch) diameter circle using wheat flour for rolling.
Heat a non-stick tava (griddle), cook the paratha on a medium flame, using a little ghee, till it turns golden brown in colour from both the sides.
Repeat steps 2 to 5 to make 7 more parathas.
Serve the aloo matar paratha hot with curds.

Aloo Matar Paratha recipe with step by step photos

like aloo matar paratha

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what is aloo matar paratha made of ?

what is aloo matar paratha made of ? See below image of list of ingredients of aloo matar paratha.

dough for aloo matar paratha

In a bowl put 1 1/4 cups whole wheat flour (gehun ka atta). Whole wheat flour has a slightly nutty and earthy flavor compared to refined flour. This complements the savory filling of potatoes and peas in aloo matar paratha, creating a more complex and interesting taste profile.
Add salt to taste. We added 1/4th tsp salt.
Add enough water to make a soft dough. We added 1/2 cup water.

Knead into a soft dough. Keep aside.

stuffing for aloo matar paratha

Heat 1 1/2 tbsp oil in a broad non-stick pan.
Add 1 tsp cumin seeds (jeera).
Let the seeds crackle.
Add 2 cups boiled and mashed potatoes. Potatoes have a mild, slightly sweet flavor that pairs well with a variety of spices used in Indian cuisine. This makes them a versatile base for the savory masala filling in aloo matar paratha.

Add 1/2 cup coarsely crushed green peas. Green peas offer a subtle sweetness that balances the savory flavors of the potato filling. Green peas pair well with the common spices used in the aloo matar filling, such as cumin, coriander, turmeric, and chili powder.
Add 1/4 tsp turmeric powder (haldi).
Add salt to taste. We added 1/2 tsp salt.
Add 1 tsp cumin seeds (jeera) powder. Cumin seed powder has a warm, earthy aroma that complements the potato and peas in the filling.
Add 1 tsp dried mango powder (amchur). Amchur powder adds a touch of tartness and acidity to the filling. This cuts through the richness of the potatoes (aloo) and peas (matar), creating a more balanced and interesting flavor profile.

Add 1 tsp chilli powder. The amount of chili powder used can be adjusted to your preference.
Add 2 tbsp coriander (dhania). Coriander leaves add a bright, fresh, and slightly citrusy aroma to the aloo matar filling.
Mix well.
Cook on a medium flame for 3 to 4 minutes, stirring occasionally. Keep aside.
Divide the stuffing into 8 equal portions and keep aside.

making aloo matar paratha

Divide the dough into 8 equal portions.
Place a portion of the dough on a clean, dry surface.
Roll 1 portion of the dough into 50 mm. (2”) diameter circle using a little whole wheat flour for rolling.
Place 1 portion of the stuffing over it.
Bring together all the sides in the center and seal it tightly.

Roll out again into 225mm (5 inch) diameter circle using wheat flour for rolling.
Heat a non-stick tava (griddle), and place the rolled paratha on hot tava.
Cook the paratha on a medium flame.
Using 1/2 tsp ghee for cooking each paratha, till it turns golden brown in colour from both the sides.
Serve aloo matar paratha recipe | aloo matar stuffed paratha | potato green pea paratha | potato peas stuffed flatbread | hot with curds

pro tips for aloo matar paratha

Incorporate seasonal vegetables like finely chopped spring onions or grated carrots for a textural and taste variation.
Don't use too much flour while rolling out the dough. This can make the parathas dry. Use a light dusting and dust off any excess before stuffing.
While cooking, use ghee instead of oil for an authentic and richer taste.
Serve your hot aloo matar paratha with a dollop of yogurt, pickle, or chutney for a complete and satisfying meal.