Parathas, or flat breads stuffed with a variety of savory fillings, is a staple in most North Indian kitchens. Potatoes are the most popular stuffing. However, there are many options ranging from radishes to minced meat.
The first time we had these parathas was at our family friend Prabha’s house – they were delicious and nothing like we’ve ever had. Of course, we have had parathas several times at different restaurants, but Prabha’s recipe is unique because it has no garlic or ginger, one of the most commonly used ingredients in parathas.
The blend of roasted spices dominates the flavor of these parathas. Mashed peas add a creamy texture and a hint of sweetness to balance the spiciness. Parathas topped with a dollop of ghee is the ultimate comfort food for any Indian.
Prabha was kind enough to come to our house and show Sujata how to make these parathas in our kitchen. Since then, the parathas have become a family favorite. These parathas could be served at any mealtime, including snack time. Natasha used to love it as an after school snack when she was in grade school.
If you make this Aloo Matar Paratha, drop a comment and/or give it a rating! We’d love to hear how it turns out. Also, if you make this recipe, make sure to tag us on Instagram!
Aloo Matar Paratha (Stuffed Flatbread with Potatoes and Peas)
Ingredients
Filling
- 4 medium-sized potatoes
- 2 cups green peas fresh or defrosted frozen
- 3 tbsp olive oil
- 1 tsp cumin seeds
- 1 tsp garam masala
- salt to taste
- ½ cup cilantro chopped
Dough
- 2 tsp salt
- 2 tsp olive oil
- 3 ½ cups whole wheat flour plus ½ cup for rolling
- water as needed
- 3 tbsp ghee or clarified butter
Spice Mix
- 1 tsp fenugreek/methi seeds
- 3 tsp cumin seeds
- 2 tsp chili powder
- 2 tsp fennel seeds
Instructions
- In a large pot, place the potatoes and cover them with water. Place on high heat and boil the potatoes for about 25-30 minutes, or until they are cooked through. Drain the potatoes completely. Making sure the potatoes are dry and while they are still hot, remove the skin from the potatoes and mash them with a masher or in a food processor. Add the peas to the potatoes and mash them too. Set aside.
- To make the dough, mix two tsp salt and two tsp oil with the whole wheat flour. Then add water, little by little, and knead the dough until it’s very soft. To prevent the dough from sticking to your fingers, apply some oil to your hands and rub it onto the dough to make a smooth ball. Cover the dough and set it aside for at least 30 minutes. Keep ½ cup of flour aside for rolling the parathas.
- To make the spice mix, dry roast the spices in a frying pan on medium heat for one minute. Let the spices cool and then grind them into a powder. Keep it in a closed container to retain its aroma.
- Heat a medium-sized sauté pan over medium-high heat and add three tablespoons of olive oil to it. Once the oil is hot, add one teaspoon of cumin seeds. Once the cumin seeds start sizzling, add the green peas – fry for 1 minute. Then add the garam masala as well as all of the freshly made spice mix – fry for 2 minutes. Finally, add the mashed potatoes and peas and salt. Stir it until all the ingredients are mixed well. Turn the heat off. Add the chopped cilantro and mix well.
- Now, to make a paratha, take a 1-½ inch diameter ball of dough and roll it into a smooth ball. Using your fingers and thumb, make a tiny bowl out of that ball. Fill it up with about four tablespoons of the potato and peas filling. Please note that the filling to dough ratio is at least 3:1. Close the ball using your fingers. Roll the ball lightly in dry flour and flatten it gently between your palms. Repeat the process with the rest of the ingredients or make as many as you want and keep the rest of the ingredients in the refrigerator.
- With a rolling pin, roll one of the stuffed balls on a flat surface. Use flour as needed to prevent the dough from sticking to your work surface. However, avoid using too much flour. Try to roll the dough out to 6-in in diameter. Heat a flat, preferably non-stick or iron frying pan, on medium-high heat. Fry the paratha on each side for one minute. Remove it from the pan and brush a little oil or ghee on top of each paratha. Serve hot with any vegetables, raita, pickle, or plain yogurt.
