Matar ke Paranthe

Matar ke Paranthe or peas parantha is a hot and delicious Indian flatbread served with yogurt and melt in the mouth homemade butter. A stuffing of boiled peas is filled inside the dough and the paranthas are rolled.

Some more Indian flatbreads like naan, pooris, are here.

Peas Parantha

Though today I make reasonably good food, I have maintained that this journey started much later after marriage. Few recipes, cookbooks and people helped me along the way like eggless baking recipes from here were my starting point, for Indian recipes I turned to my mom and one of the first cookbook I explored was my own recipe manual (Basic Food Preparation) from college days by talented stalwarts like Usha Raina, Vinita Narula etc. These teachers taught magic of cooking within the sphere of science and nutrition. Honestly speaking I never appreciated the tips and recipes then but now I seriously do.

Peas Parantha

The recipes I made from this like peas parantha, peas soup and jalebis were my best efforts and given a big thumbs up by V. Over years I have made them several times.

Today sharing the peas parantha recipe from the book and I hope you enjoy it as much as my family does.

Peas Parantha

Peas Parantha


150 grams of pea pods
80 grams of whole wheat flour
2 tablespoons of oil
¼ teaspoon of red chilli powder
¼ teaspoon of roasted cumin seeds
¼ teaspoon of garam masala
½ teaspoon of dry mango powder (amchoor)
teaspoon of grated ginger
1 small green chilli chopped
a sprig of chopped coriander leaves
salt to taste
water for kneading the dough


1.In a large bowl add whole wheat flour, 1 tablespoon oil and little salt. Add little water to knead a slightly firm dough for paranthas. Roughly 3 tablespoons of water should be enough for this quantity of flour. But adjust as per your preference or change in quantity. Keep aside for half an hour.
2.Meanwhile, boil peas in a wok in their pods for 10 minutes or till done. Shell the peas and dry them for few minutes. Mash them well. Add all the seasoning, coriander, ginger, green chilli along with remaining 1 tablespoon of oil.
3.Knead the dough firmly for 1-2 minutes again. Divide it into small portions, roughly 3-4. Make into small round balls, flatten. Put a portion of prepared peas mixture in the centre, fold the dough over to cover and re-shape into a ball. Now roll the ball gently and thinly. You may use flour to help roll it out. Alternatively, you can divide the dough into 6 portions and roll each ball into thin circles. Place filling on one circle and spread it out evenly to cover the circle completely. Cover this circle with another circle and press the edges of the two circles firmly to seal them off. Repeat for other 4 circles, giving you 2 more paranthas.
4.Heat a griddle, and when the tawa is hot, place one of the prepared parantha and allow it to cook from one side, when slightly puffed and done, turn it over and allow it to cook from the other side. Use some oil to nicely fry the paranthas. Serve hot with curd, chutney or pickle.


Minimally adapted from Basic Food Preparation Manual of Lady Irwin College, Delhi

You can use ghee (Clarified Butter) in place of oil to fry as well as knead dough for better taste and more calories.

Peas Parantha