Hare Matar Ka Paratha recipe, How to make Hare Matar Ka Paratha

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Hare Matar Ka Paratha recipe, How to make Hare Matar Ka Paratha

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Tarla Dalal

06 December, 2024

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Table of Content

About Hare Mutter Ke Parathe

Ingredients

Methods

Nutrient values

Hare Mutter ke Parathe have a simple yet lingering flavour and texture that appeal to all. Mouth-watering whole wheat parathe made with a delicious stuffing of boiled and crushed green peas, this main course is not only sumptuous but also excitingly crisp and flavourful. It is amazing how a few green chillies and a dash of jeera are able to provide such an attractive aroma and taste to this dish.

Ingredients

For The Dough

1 cup whole wheat flour (gehun ka atta)

1 tbsp melted ghee

salt to taste

For The Stuffing

1 1/2 cups boiled and crushed green peas

2 tsp finely chopped green chillies

1 tbsp ghee

1 tsp cumin seeds (jeera)

salt to taste

Other Ingredients

whole wheat flour (gehun ka atta) for rolling

ghee for cooking

For Serving

fresh curd (dahi)

Method

For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing

Heat the ghee in a broad non-stick pan and add the cumin seeds.
When the seeds crackle ,add the green chilles, green peas and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Divide the stuffing into 6 equal portions. Keep aside.

How to proceed

Divide the dough into 6 equal portions and roll a portion of the dough into a circle of 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place a portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of 125 mm. (5") diameter circle with a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
Repeat with the remaining dough and stuffing to make 5 more parathas.
Serve immediately with fresh curds.