live cooking matar paratha
live cooking matar paratha 😋👌 is a easy Indian recipe that serves 4. 180 calories per serving. Recipe by NehaSharma 77 on YouTube.
Prep: 45 min | Cook: 22 min | Total: 1 hr 22 min
Cost: $2.42 total, $0.60 per serving
Ingredients
- 2 cups Whole Wheat Flour (sifted)
- 3/4 cup Water (lukewarm)
- 1 tsp Salt (for dough)
- 1 tbsp Oil (vegetable or canola oil, for dough)
- 1 cup Green Peas (fresh or frozen, boiled and mashed)
- 2 pieces Green Chilies (finely chopped, adjust to heat preference)
- 2 tbsp Fresh Coriander (chopped)
- 1/2 tsp Red Chili Powder (adjust for spice level)
- 1/4 tsp Turmeric Powder
- 1/2 tsp Garam Masala
- 1 tsp Salt (for filling)
- 2 tbsp Ghee or Oil (for cooking the parathas)
Instructions
Make the Dough
In a mixing bowl combine whole wheat flour, 1 tsp salt, and 1 tbsp oil. Gradually add lukewarm water while mixing until a soft, non‑sticky dough forms.
Time: PT5M
Rest the Dough
Cover the dough with a damp cloth and let it rest for 15 minutes. This relaxes the gluten and makes rolling easier.
Time: PT15M
Prepare the Pea Filling
Boil the peas until tender (about 5 minutes if frozen). Drain and mash them in a bowl. Add chopped green chilies, coriander, red chili powder, turmeric, garam masala, and 1 tsp salt. Mix well.
Time: PT10M
Divide and Shape Dough Balls
Pinch off the rested dough into 8 equal portions. Roll each portion into a smooth ball.
Time: PT5M
Stuff the Parathas
Flatten a dough ball on a lightly floured surface into a small disc (about 4 inches). Place 2‑3 tbsp of the pea filling in the center, bring the edges together, and seal tightly. Gently flatten again and roll out to a 7‑8 inch circle, being careful not to tear.
Time: PT15M
Cook the Parathas
Heat a tawa or skillet over medium heat (about 180°C). Place the rolled paratha on the hot surface, cook 2‑3 minutes until light brown spots appear, flip, brush lightly with ghee or oil, and cook the other side another 2‑3 minutes. Repeat for all parathas.
Time: PT20M
Temperature: 180°C
Serve
Serve hot with plain yogurt, pickle, or a side of cumin rice as shown in the video.
Time: PT2M
Nutrition Facts
- Calories
- 180
- Protein
- 5 g
- Carbohydrates
- 30 g
- Fat
- 5 g
- Fiber
- 4 g
Dietary info: Vegetarian, Can be made vegan by using oil instead of ghee
Allergens: Wheat (gluten), Dairy (if ghee is used)
Ingredient Substitutions
- Instead of Whole Wheat Flour: All-Purpose Flour
- Instead of Oil: Ghee
- Instead of Green Peas: Boiled potatoes, Mixed vegetables
- Instead of Green Chilies: Jalapeño, Serrano pepper
- Instead of Fresh Coriander: Cilantro, Parsley
- Instead of Red Chili Powder: Paprika, Cayenne pepper
- Instead of Ghee or Oil: Vegetable oil
Equipment Needed
- Mixing Bowl
- Rolling Pin
- Tawa or Skillet
- Spatula
- Knife
- Measuring Cups
- Plate
- Grater or Food Processor (optional)
Critical Steps — Do Not Skip
- Resting the dough for at least 15 minutes
- Sealing the filling properly to avoid leaks while rolling
- Cooking on medium heat to ensure the interior cooks through without burning the surface
Chef Tips from the Video
- Use a little ghee on the rolling surface for a softer paratha.
- For a decorative “flower” design, roll the paratha slightly larger and fold the edges inward before cooking.
Troubleshooting
Dough is too stiff and cracks while rolling.
Add a tablespoon of water at a time and knead until the dough becomes pliable.
Filling leaks out during rolling.
Seal the edges tightly and let the stuffed ball rest for 2‑3 minutes before rolling.
Paratha burns on the outside before the inside cooks.
Reduce the heat to medium‑low and cook a little longer, covering the pan with a lid for the first minute.
Storage
Refrigerator: Store cooked parathas in an airtight container for up to 2 days. Reheat on a skillet.
Freezer: Freeze uncooked rolled parathas (separated by parchment) for up to 1 month. Cook from frozen, adding a minute extra per side.
Room temperature: Not recommended beyond 2 hours due to gluten staling.
Make-Ahead Tips
- Prepare the pea filling a day ahead and store in the refrigerator.
- The dough can be kneaded and rested up to 4 hours before rolling.
Frequently Asked Questions
What is the cultural significance and history of Matar Masala Paratha in Indian cuisine?
Matar Masala Paratha is a regional variation of the classic stuffed paratha, popular in North Indian households. It showcases the Indian tradition of incorporating seasonal vegetables like peas into flatbreads, making a nutritious, handheld meal that is often served for breakfast or lunch.
What are the traditional regional variations of pea‑filled paratha across India?
In Punjab, peas are often mixed with spices and paneer; in Gujarat, a sweet version with jaggery is common; in Rajasthan, the filling may include dried peas and extra ghee. Each region adjusts the spice blend to local tastes while keeping the core concept of a stuffed flatbread.
How is Matar Masala Paratha traditionally served in North Indian households?
It is typically served hot with plain yogurt (dahi), a dollop of butter or ghee, and a side of pickles or cumin‑flavored rice. Some families also pair it with a simple salad of sliced onions and lemon.
During which festivals or celebrations is Matar Masala Paratha commonly prepared in Indian culture?
Stuffed parathas, including Matar Masala Paratha, are popular during harvest festivals like Navratri and during family gatherings such as weekend brunches. They are also a go‑to comfort food for children’s birthdays and school‑day lunches.
What makes Matar Masala Paratha special or unique in Indian flatbread cuisine?
The bright green pea filling adds a sweet‑earthy flavor and a pop of color, distinguishing it from plain aloo or gobi parathas. The combination of green chilies and fresh coriander gives a fresh, mildly spicy kick that appeals to both kids and adults.
What are the authentic traditional ingredients for Matar Masala Paratha versus acceptable substitutes?
Authentic ingredients include whole‑wheat flour, fresh or frozen green peas, green chilies, coriander, red chili powder, turmeric, garam masala, and ghee. Substitutes can be all‑purpose flour for the dough, potatoes or mixed vegetables for the filling, and vegetable oil instead of ghee for a vegan version.
What other Indian dishes pair well with Matar Masala Paratha?
Matar Masala Paratha pairs beautifully with plain yogurt, raita, mango pickle, cumin rice (jeera rice), or a simple dal tadka. A glass of buttermilk (chaas) also complements the spices.
What are the most common mistakes to avoid when making Matar Masala Paratha?
Common errors include over‑kneading the dough, which makes it tough; not sealing the filling properly, causing leaks; and cooking on too high heat, which burns the exterior before the interior cooks. Follow the critical steps for dough rest and medium heat cooking.
Why does this Matar Masala Paratha recipe use medium heat instead of high heat for cooking?
Medium heat (around 180°C) ensures the paratha cooks evenly through the layers, allowing the pea filling to stay moist while the outer crust turns golden. High heat would char the surface quickly and leave the interior undercooked.
Can I make Matar Masala Paratha ahead of time and how should I store it?
Yes. Prepare the dough and filling a day ahead, refrigerate each separately. Shape and cook the parathas when needed, or freeze uncooked rolled parathas and cook directly from frozen, adding a minute extra per side.
What does the YouTube channel NehaSharma 77 specialize in?
The YouTube channel NehaSharma 77 specializes in Indian home‑cooking tutorials, focusing on easy, family‑friendly recipes, live interaction with viewers, and tips for making traditional dishes appealing to children.
How does the YouTube channel NehaSharma 77's approach to Indian cooking differ from other Indian cooking channels?
NehaSharma 77 emphasizes live, interactive sessions with a strong community feel, often incorporating viewer suggestions in real time. The channel also highlights simple, quick variations of classic dishes, making them accessible for busy home cooks.
Last updated: August 13, 2026
