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Aloo Matar Paratha | Potato and pea paratha is a tasty and filling breakfast. The goodness of fresh green peas along with onion and other spices makes it delectable.

Parathas are the favourite at home. They relish them and need hardly any accompaniments with it. A pickle and curds is all that I serve along with it, thus I keep making these weekly. But somehow, I have hardly put many on my blog.

Aloo paratha is by far the most popular and tastiest one. In North India, parathas are popular street food. Aloo is the hindi name of potato. Many versions of aloo paratha are made.  Potato is versatile and blends well with many veggies. Moreover, it binds well in the dough and thus a necessity too.

It’s the season of peas, so I just keep adding a little of these green beauties. When you do not want much of the carbs too, all these additions come to the rescue. Fenugreek leaves, peas and cauliflower are some of the veggies that I use along with this humble potato.

If you have not got my book on flatbreads, do get it. It is available on Amazon.

potato and pea paratha

Today, I present to you Aloo and Matar Paratha, that is, Potato and Pea Paratha. Let’s get cooking:

potato and pea paratha

Aloo Matar Paratha | Potato Pea Paratha

Ingredients:

For the covering:

• 2 cup wheat flour
• 1 teaspoon ghee
• a little salt
• water

For the filling:

• 6 potato
• 1/2 cup green pea
• 1 onion
• 1/2 teaspoon garam masala
• 1 teaspoon chilly powder
• 1/2 teaspoon coriander powder
• salt to taste

Other ingredient:

• oil for roasting
• flour for dusting

Method:

• Boil whole potatoes and peas in pressure cooker.
• Cut onion.
• Mix the ingredients for dough in a wide bowl. Keep it aside for sometime. The dough should be firm.
• Grind the onion to a paste.
• Once the pressure has released by itself, remove the potatoes, peel the skin and grate it.
• Heat oil in a pan, add the paste and saute it for sometime. Switch off the gas. Add potatoes, peas and all the other spices to it.
• Make balls of the filling.
• Make balls of the dough.
• Take a ball of the dough, roll into a thick circle, put the filling and seal it from all sides.
• Dust a little flour, and roll it lightly.
• Heat a skillet.
• Once the skillet is heated, put the rolled paratha, smear some oil, turn it to the other side and smear oil.
• Let cook until golden spots are visible.
• With a spatula, turn it again
• Once it is done, repeat for the rest of the dough.
• Serve hot with pickle and curds.

My other paratha recipes on blog: Mint Paratha, Thepla, Spinach Paratha

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