Stuffed Matar Paratha is a flatbread filled with peas, potatoes etc. which is spicy, delicious and full of flavour, served with pickles, curd and green chutney. It is well known that North India is crazy about parathas. Rich in butter and nothing short of spectacular. Many types of parathas are made, Aloo Paratha, Gobi Paratha, Paneer Paratha, Mooli ka paratha – radish stuffed paratha, Onion stuffed paratha, Mughlai paratha – egg stuffed paratha, Cheese paratha, Carrot paratha. Try paratha with Chutney recipe | Guava chutney
Table of Contents
About Stuffed Peas Paratha
Matar Paratha is a tasty recipe made with pea filling. You can make it with mixed veggies, this not only increases the nutritional values but also tastes good. Green peas are a rich source of many minerals such as calcium, iron, zinc, copper, and manganese. It is very beneficial for a human body.
About Nutrition Facts In Peas
Peas are a good source of vitamins and minerals
Vitamins and minerals are essential nutrients that our bodies need to function properly. They play important roles in everything from bone health to brain function. Peas are a good source of several vitamins and minerals, including vitamin A, vitamin C, potassium, and iron.
Peas are a good source of fiber
Dietary fiber is an important nutrient that helps keep our digestive system healthy. It can also help regulate blood sugar levels and promote feelings of fullness after eating. Peas are a good source of dietary fiber, with about 2 grams per cup.
Peas contain antioxidants
Antioxidants are substances that can protect our cells from damage caused by harmful molecules called free radicals. Free radicals are produced when our bodies break down food or when we’re exposed to certain environmental pollutants. Peas contain several antioxidants, including quercetin and kaempferol.
Stuffed matar paratha
Ingredients
- 2 cup flour
- ½ tsp peas
- ½ tsp cumin rosted
- 1 tsp green coriander
- ½ tsp Gram flour
- ¼ tsp Garam masala
- a pinch of asafetida
- 1 green chilli
- oil
Instructions
- Add salt and oil to the flour and knead it well.
- Steam the peas (can be cooked in a cooker)
- When it cools down, mash it well, add roasted cumin and gram flour and mix.
- Add green chillies, green coriander, asafetida .salt and garam masala in the mixture and mix.
- Make a ball of dough and fill it with pea stuffing. Now roll the paratha with light hands.
- Roast the paratha on medium flame by applying ghee or oil.
- Serve with curd, chutney, pickle.
FAQ
The Parantha can be made in many ways. If a Parantha is made using refined flour and hydrogenated vegetable oils/fats like margarine or Vanaspati, it’s definitely not healthy. Whereas if a Parantha is made using whole wheat or whole grain flour with healthy fats like butter or ghee, its definitely healthy. The key is moderation. Eat once in a while as a part of well balanced nutritious diet plan. Also, the fillings matter! Go easy of the filling if the filling in it is potato. Healthier filling options would be mix vegetable or a mix of paneer and veggies rather than going heavy on one kind of filling.
Besan is made from Bengal Gram (Kala Chana, dark brown skin), not from Chickpeas (garbanzo ‘beans’ or Chana, cream color skin). The whole seeds are roasted lightly and milled to a flour. The whole seed is used rather than the de skinned kernel (dal) as the skinning process would be an additional process adding to cost. Larger pieces of skin left after milling are sieved out.
‘Chickpea flour’, though a misnomer, is the accepted English name for Besan.
A coarse form of black gram flour is known as Sattu.
