Parantha ..a very household name in India,can be served in breakfast,brunch,lunch or dinner.It can be made with lots of variation in stuffing or plain too.Matter-ke-paranthe is must made dish in ma house during winter,as there is a fresh peas,seen in abundance in every hook n nook of country...:DD.I made it ,so wanna share with u all.

  • Cook time:
  • Prep time:
  • Yields: erves 2-3 person
  • For Dough:
  • 1 cup whole wheat flour
  • 1 teaspoon semolina
  • 2 tablespoon yogurt
  • 1/2 teaspoon sugar
  • salt to taste
  • water as needed
  • For Stuffing:
  • 1 teaspoon oil
  • 250 gram peas (blanched)
  • 1/2 teaspoon dry coriander (roasted and crushed)
  • 1/2 teaspoon fennel seeds (crushed)
  • 1/2 teaspoon nigella seeds
  • 2-4 green chillies(crushed) or to taste
  • 1/2 inch ginger (grated)
  • 1/2 teaspoon dry mango powder
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon cumin powder (roasted)
  • 1/2 teaspoon sugar
  • 1/2 cup fresh coriander (finely chopped)
  • 6-7 curry leaves (finely chopped)
  • salt to taste
  • Dry flour for dusting
  • Ghee / oil / butter -as needed

For Dough:In a large bowl ad all ingredients for dough and make soft chapatti dough with water and keep covered for 5-8 min.Then stretch the dough and make small balls out of it.


For Stuffing:In a pan heat oil and add peas and saute for 3-5 min,cover and cook for 3-5 min.Cool and coarsly crush in grinder,add remaing ingredients of stuffing and mix well,make small balls out of it,1/2 the quantity of the dough balls.


Roll small puris out of the dough balls,place one stuffing on a puri,cover with another puri,seal the edges and press lightly,by using dry flour,roll the parantha.


On hot tawa or griddle place parantha and on low flame roast from both the sides,by applying,little bit fat of your choice,i like it with butter,cut and serve hot with yogurt,dollops of white butter and any pickle....:))))))))


NOTE: VEGANS can avoid yogurt in the dough,i added it for extra softness,they can add 1 teaspoon oil in place of yogurt or avoid it too.


NOTE: If you want it gluten free,then substitute whole grain flour with any other flour,and avoid semolina,i added it for extra crispiness to the parantha.


NOTE: If you are using frozen peas ,then don"t blanch it just thaw it before using and drain the excess water from it.

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