Step 1

First take whole wheat flour, salt and oil in a mixing bowl or pan.

Step 2

Mix very well. Then add ½ cup water and begin to knead.

Step 3

Add more water if required while kneading.

Step 4

Knead to a soft and smooth dough.

Step 5

Cover and keep aside for 30 minutes.

Step 6

Steam fresh green peas in a pressure cooker or electric rice cooker. Steam the green peas and do not boil them in water.

Step 7

For steaming, take the green peas in a pan. Add 1 cup water in the cooker.

Step 8

Place the pan with the green peas in the cooker. Now pressure cook for 3 to 4 whistles. I used electric rice cooker to steam the green peas.

Step 9

Drain the green peas very well. there should not be any water in them. Allow them to become warm or cool at room temperature.

Step 10

Mash the green peas coarsely with a potato masher. Keep aside.

Step 11

Heat a pan. Lower the heat and add cumin seeds in it.

Step 12

Roast the cumin seeds till they become fragrant.

Step 13

Remove and add the roasted cumin seeds to the mashed peas.

Step 14

In the same pan, on a low flame, add besan. Stirring often, roast the besan.

Step 15

The besan should become aromatic. its rawness should go away. The color of besan will also change. Do not brown too much or burn the besan.

Step 16

Add the roasted besan to the mashed peas.

Step 17

Add finely chopped green chili, asafoetida (hing), finely chopped coriander leaves and salt as per taste.

Step 18

You can also add garam masala powder. Stir and mix very well.

Step 19

Pinch small balls from the dough. Roll them and keep covered.

Step 20

Take 2 small balls and dust them with whole wheat flour.

Step 21

Roll each of them to a round of 4 to 5 inches in diameter.

Step 22

Place the green peas stuffing on one of the rolled round.

Step 23

Cover with the second one and seal the edges firmly. Sprinkle some wheat flour on both sides.

Step 24

Roll gently to a paratha of about 6 to 7 inches. Sprinkle flour as required while rolling.

Step 25

Heat a tawa or skillet and let it become hot. Place the peas paratha on the hot tawa. On a medium to high flame, begin to roast the paratha.

Step 26

When one side is partially cooked (about 1/4th) then flip the paratha.

Step 27

Spread some oil or ghee on top. Flip the matar paratha again.

Step 28

Now spread some oil or ghee on this side too.

Step 29

If the matar paratha has been stuffed and rolled well, it will start puffing up while cooking.

Step 30

Flip again. Press the paratha edges with a spatula too, so that they are cooked.

Step 31

Flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.

Step 32

Serve peas paratha hot or warm. You can also stack them in roti basket and later serve warm. You can make these matar paratha for breakfast or brunch with a side accompaniment of lemon or mango pickle. You can also serve with some butter or curd.