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Mattar Paratha (Paratha Stuffed with Peas)

Asma Khan's pillowy paratha are stuffed with a verdant pea filling. Serve with yoghurt and chutney.

From the book

Asma Khan


Learning to make stuffed parathas can be a life-changing skill! Anything from mashed potatoes to minced meat to crumbled paneer can be stuffed inside a paratha to make a satisfying meal, so use this recipe and play around with the stuffings. It is important that the stuffing does not have any sharp bits or rough edges that will tear the paratha when you roll it. I like eating this with yoghurt on the side.

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200g chapati flour (atta/chakki atta) or wholemeal flour
100g plain flour, plus extra for dusting
1 tsp salt
about 200ml warm water
120g shelled peas
1 green chilli, finely chopped (optional)
1 tbsp chopped fresh coriander
3 tbsp melted ghee or unsalted butter (or vegetable oil)


Mix both the flours in a bowl and add ½ teaspoon of the salt. Make a well in the centre and gradually add the warm water. Knead until you have a soft but pliable dough. Cover the bowl with a damp cloth and set aside for 2 hours.

Boil the peas then drain and mash with the chilli, if using, the coriander and the remaining ½ teaspoon salt. Divide into eight equal portions and set aside.

Divide the dough into eight equal pieces and shape each piece into a ball. On a lightly floured surface, roll out each piece to form a 12cm circle, sprinkling flour over the dough as you roll. Put a portion of the pea mix in the middle of each circle of dough and lift the edges together to form a sack. Seal the tip and shape the dough into a ball again. This time you need to be careful as there is a stuffing inside.

Flatten each stuffed dough ball on the floured surface and gently roll out to make a 15–20cm circle. Do not use pressure while rolling as you don’t want to tear the surface of the parathas. Heat a tawa or frying pan over a low heat. Cook one paratha at a time for 4–5 minutes on each side until golden brown. Drizzle over a little melted ghee, butter or oil as you cook each side. Serve warm.

Pictured with Lal (Red) Chutney (page 34 of Ammu).


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From the book: Ammu: Indian Home-Cooking To Nourish Your Soul

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