Aloo Matar Paratha | Green Peas Potato Paratha

One of the classic Indian whole wheat bread that everyone loves to eat are parathas. How about I show you how to make Aloo Matter Paratha which is nothing but green peas and potatoes stuffed with little masala. 

You can also make just the aloo paratha or just the green peas paratha. But in this video, I'll mix them together along with some spices to give an unique twist while enhancing the taste of your parathas.

Ingredients

1. Potato (Boiled) - 1/2 Cup 
2. Green Peas (Boiled) - 1/2 Cup 
3. Cooking Oil - 2 - 3 Tablespoons 
4. Butter or Ghee - 2 Tablespoons 
5. Ginger Garlic Paste - 1 Teaspoon 
6. Green Chili Paste - 1/2 Teaspoon 
7. Onion (Chopped) - 1 Medium 
8. Turmeric Powder - 1/4 Teaspoon 
9. Red Chili Powder - 1 Teaspoon 
10. Coriander Powder - 1/2 Tesapoon 
11. Garam Masala Powder - 1/2 Teaspoon 
12. Coriander Leaves (Finely Chopped) - 2 Springs 
13. Wheat Flour - 2 Cups + 2 Teaspoon 
14. Salt as per taste 

Directions

1. First step, prepare the dough for paratha. 
2. To do that, add 2 cups of wheat flour and some salt in a bowl. 
3. Mix the flour and salt together. 
4. By the way salt is used to tighten the dough and obviously for taste. 
5. Create a small well in the flour and add water little by little to make a soft chappathi dough. 
6. You don't want to add too much of water, all at once. 
7. Keep kneading the dough until it becomes very soft. 
8. Add little more water if required. 
9. To ensure that the dough doesn't sticky, I’m going to add 1 tablespoon of cooking oil and knead the dough again for a minute. 
10. Ok, the paratha dough is ready, cover the bowl and rest it until we prepare the masala filling for the parathas. 
11. Now we will make the filling for the parathas. 
12. For which I've two main ingredients of this recipe - 1/2 cup of boiled potatoes and 1/2 cup of boiled green peas. 
13. I'll add them into a bowl. 
14. It is very important that you mash them well to remove any lumps. 
15. After that’s done. 
16. Take a pan and put it on a medium flame. 
17. In goes a tablespoon of cooking oil and a tablespoon of butter. 
18. Allow the butter to melt. 
19. We will then add 1 teaspoon of ginger garlic paste and 1/2 teaspoon of green chili paste. 
20. Saute them for few seconds until the raw smell comes out. 
21. Into this, add a finely chopped onion, sauté it for a minute until they have becomes little translucent. 
22. Throw in your spices, 1/4 teaspoon of turmeric powder, a teaspoon of red chili powder, 1/2 teaspoon of coriander powder, and 1/2 teaspoon of garam masala. 
23. Give that a real good mix. 
24. Add mashed potatoes & green peas. Mix them well. 
25. Add salt as per taste and mix them well 
26. Lastly add finely chopped coriander leaves, and mix well. 
27. The paratha filling is ready. 
28. Back to the dough, grease your hand with a little cooking oil and knead the dough again for a minute. 
29. Divide the dough into lemon sized balls. 
30. Take the chapati roller. 
31. Sprinkle little bit of flour on top. 
32. Take a dough ball, and roll it to a small circle. 
33. Place a tablespoon of filling on top of it. Don't add too much of filling. Otherwise, the dough will tear and the filling will come out while rolling. 
34. Close the edges like this, and flatten them slightly with your palm to make them look like a bun. 
35. Sprinkle again a little bit of flour, and carefully roll the dough ball to a big circle. 
36. Take your time to roll them gently. Or else the dough will tear. 
37. If you see the filling coming out, just sprinkle the flour generously on it and keep rolling gently. 
38. Final step is to heat the stuffed paratha. 
39. Heat a tawa on a medium flame. 
40. Pour a tablespoon of cooking oil. 
41. When the oil is well heated, place the stuffed paratha in the center. 
42. When you see these small bubbles popping up, flip it other side. 
43. Place a butter cube on top, although it is optional. But these parathas tastes better with Butter. 
44. Pan fry them evenly on both sides. 
45. The delicious aloo matar paratha is ready. Serve these parathas for breakfast and sometimes for brunch and dinner with any pickles, chutney, sauce, raita, or just with curd. 

With practice, you too can make perfect parathas. Give it a try and let me know how it works out for you. 

Youtube Video

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