मटर के मसालेदार-परतदार खस्ता परांठे-नाश्ता टिफिन लंच के लिए परफेक्ट Crispy Layered Matar Paratha

Ingredients

• 2 cups All-Purpose Flour (250 g, sifted)
• 0.5 tsp Salt (Fine sea salt for dough)
• 1 tsp Vegetable Oil (Neutral oil for dough)
• 1 cup Water (Lukewarm, add gradually)
• 0.5 kg Fresh Green Peas (Shelled, about 1.5 cups; can use frozen peas thawed)
• 1 tbsp Vegetable Oil (For tempering the stuffing)
• 0.5 tsp Cumin Seeds (Whole seeds)
• 1 tsp Ginger-Green Chili Paste (Homemade or store‑bought)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Reduce for kids)
• 1 tsp Coriander Powder
• 0.5 tsp Amchur Powder (Dried mango powder; substitute with chaat masala)
• 0.5 tsp Roasted Cumin Powder
• 0.75 tsp Salt (for stuffing) (Adjust to taste)
• 2 tbsp Fresh Cilantro (Finely chopped, optional for extra aroma)
• 2 tbsp Ghee (For cooking parathas; can use oil instead)

Instructions

1. Make the Dough

   In a mixing bowl combine 2 cups all‑purpose flour, 0.5 tsp salt and 1 tsp oil. Gradually add lukewarm water, kneading until a soft, non‑sticky dough forms. Knead for 5‑7 minutes, then drizzle a little oil on top, cover and let rest for 20 minutes.

   Time: PT15M

2. Prepare the Pea Stuffing

   Heat 1 tbsp oil in a kadhai over medium flame. Add 0.5 tsp cumin seeds and let them sizzle. Stir in 1 tsp ginger‑green chili paste and sauté 30 seconds. Add the shelled peas, stir and cook 2‑3 minutes on low flame. Sprinkle turmeric, red chili powder, coriander powder, amchur (or chaat masala), 0.75 tsp salt and roasted cumin powder. Mix well, cover and cook on low for another 2‑3 minutes. Turn off the heat, keep covered for 2 minutes, then transfer to a bowl, let cool slightly and coarsely mash with a fork or pestle. Stir in chopped cilantro if using.

   Time: PT12M

3. Divide and Roll the Dough

   After resting, divide the dough into 6 equal balls (about the size of a golf ball). Lightly dust each ball with dry flour, flatten into a small disc, then roll out gently into a medium‑size circle (≈8‑9 cm diameter).

   Time: PT8M

4. Stuff and Fold

   Place 2‑3 tbsp of the pea stuffing in the centre of each rolled disc. Leave a thin border around the edges. Fold the disc into quarters by bringing one side over the filling, then the opposite side, creating a layered triangle. Press the edges gently to seal, adding a dab of ghee or oil if needed. Lightly dust with flour and roll the folded parcel gently into a triangular paratha about 0.5 cm thick, being careful not to press out the filling.

   Time: PT15M

5. Cook the Parathas

   Heat the tawa over medium‑high flame. Add a few drops of ghee and spread evenly. Place the paratha on the hot tawa, cook for 1‑2 minutes until the underside shows golden spots, then flip, brush the other side with ghee and cook another 1‑2 minutes. Press gently with a spatula to ensure even browning. Repeat for all parathas, adjusting flame to avoid burning.

   Time: PT30M

   Temperature: Medium‑High

6. Serve

   Serve hot with yogurt, raita, pickle or chutney. These parathas also taste good at room temperature.

   Time: PT5M

Nutrition Facts

Calories

200

Protein

5 g

Carbohydrates

30 g

Fat

6 g

Fiber

4 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole Wheat Flour
• Instead of Salt: Kosher Salt
• Instead of Vegetable Oil: Canola Oil
• Instead of Fresh Green Peas: Frozen Green Peas
• Instead of Vegetable Oil: Canola Oil
• Instead of Ginger-Green Chili Paste: Ginger paste + finely chopped green chili
• Instead of Red Chili Powder: Paprika (milder)
• Instead of Amchur Powder: Chaat Masala (1 tsp)
• Instead of Ghee: Vegetable Oil

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Tawa or Flat Skillet
• Spatula
• Knife or Dough Cutter
• Stove

Critical Steps — Do Not Skip

• Rest the dough for at least 20 minutes to achieve softness.
• Cook peas just enough to stay firm; over‑cooking adds moisture to the stuffing.
• Fold the dough using the quarter‑fold method to create distinct layers and prevent tearing.
• Roll the stuffed parcel gently; excessive pressure releases the filling.
• Cook on medium‑high flame, not full blast, to obtain a crispy yet flaky texture.

Chef Tips from the Video

• Add a pinch of asafoetida (hing) to the stuffing for an extra depth of flavor.
• For extra crunch, sprinkle a few roasted cumin seeds on the outer surface before the final roll.
• Use a mix of fresh and frozen peas for a balance of texture and convenience.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 2 days. Reheat on a skillet or microwave before serving.

Freezer: Freeze individually wrapped parathas for up to 1 month. Reheat directly on a hot tawa or in an oven.

Room temperature: Not recommended beyond 2 hours due to moisture loss.

Make-Ahead Tips

• Prepare the dough a day ahead and keep it covered in the fridge.
• The pea stuffing can be made up to 3 days in advance; store in a sealed container.
• Shape and freeze raw parathas; cook directly from frozen for a quick snack.

Frequently Asked Questions