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Is matar paratha healthy
Green Pea or matar ka Paratha a healthier alternative to the regular Indian parathas. They’re full of nutrients and a great substitute to regular parathas. The best part of the green pea paratha is that they don’t have any preservatives, and are therefore a guilt-free snack.
These parathas are filled with veggies and they are high in fiber. So, it will help you in reducing your belly fats. They also help you to reduce the hunger pangs.
How many times a day should one eat matar ka paratha?
One paratha can be eaten twice a day. But if you have a low metabolism, then you should eat only once.
How much calories in 1 matar paratha
One Green Peas Paratha is a great source of protein. It has more than 3 times the amount of protein as an oatmeal cookie. And out of those 164 calories, carbs have only 99 calories, proteins have 28 calories and fat has 41 calories.
Ingredients for Matar ka paratha :
- Wheat Flour (Atta) – 1/2 Kg
- Water – As Required
- Salt To Taste
- Ajwain (carom seeds) – 1/2 teaspoon
- Oil / butter – For Greasing
Ingredients For the stuffing:
- Green Peas – 2 cups (boiled and Crushed)
- Grated ginger – 1/2 teaspoon
- Chilli powder – 1/2 teaspoon
- Dhania (coriander) powder – 1/2 teaspoon
- Jeera (cumin) powder – 1/2 teaspoon
- Garam masala powder – 1/2 teaspoon
- Amchur powder (dry mango powder) – 1/4 teaspoon
- Coriander leaves – 2-3 tablespoons chopped
- Oil to Saute
- salt to taste
This matar paratha without onion
- Mix flour, carom seeds and salt in a bowl, add water slowly and knead the soft dough.
- Add a teaspoon of oil and knead till it is incorporated with the entire dough and keep it aside for 10 minutes .
- Heat oil in a pan and add the ginger , stir then add the peas and all the dry spices, salt and chopped coriander and mix well .
- Turn of the gas and spread the mixture on a plate to cool.
- Now press the dough between the palm of your hands to form lemon size balls.
- Roll them out into a flat disc using a rolling pin.
- Place a tablespoon of stuffing in the centre of the disc.
- Lift the edges over the dough to cover the stuffing and seal it firmly by pinching it with your fingers.
- Dust this dough with flour, flatten it into a patty and start rolling it out again as flat and as thin as possible.
- Grease a heavy bottom pan or griddle with oil. Fry the paratha slowly turning it over till both sides are golden brown with dark brown spots.
- Repeat the procedure for the remaining parathas.
- Enjoy Stuffed Matar Paratha with mint chutney or pickle or ketchup or plain yoghurt.