Matar stuffed naan is a popular North Indian street‑food snack that blends the soft texture of naan with a spiced pea filling. Historically, stuffed breads were a way to make a simple flatbread more filling and nutritious, especially in winter when fresh peas are abundant.

In Punjab, the naan is often larger and uses a richer ghee‑based dough, while in Gujarat a thinner version called "Muthia" may be made with chickpea flour. Some regions add potatoes or paneer to the pea filling for extra richness.

It is typically served hot off the tawa, brushed with melted ghee, and accompanied by tangy chutneys such as onion‑tamarind, mint‑coriander, or plain yogurt. It is enjoyed as a snack, a side with dal, or as part of a festive spread.

Matar stuffed naan is especially popular during winter festivals like Lohri and Makar Sankranti when fresh green peas are in season. It also appears at family gatherings and street‑food fairs across North India.

The combination of a fluffy, slightly fermented‑free dough with a flavorful, spiced pea mash creates a contrast of textures and tastes that is rare among Indian breads, which are usually plain or only lightly seasoned.

Common errors include over‑kneading the dough, which makes it tough; not sealing the filling properly, causing leaks; and cooking on too high heat initially, which prevents the naan from puffing. Follow the step‑by‑step timing and keep the dough soft.

Baking powder provides a gentle lift while the small amount of baking soda reacts with the acidic yogurt to create extra softness. Together they give the naan its characteristic airy texture without a long fermentation period.

Yes. The dough can be refrigerated for up to 24 hours, the pea filling for two weeks, and the cooked naan can be wrapped in foil and stored in the refrigerator for two days. Reheat on a hot tawa or in a skillet before serving.

The naan should be golden‑brown with a few dark specks, puffed like a balloon, and the interior should be soft and slightly chewy. The edges should be sealed and the filling should be hot but not leaking.

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