Green Peas Paratha Recipe  | Soft & Layered Matar Parota

Green Peas Parota is a soft, flavorful Indian flatbread made by mixing freshly ground green peas with wheat flour and aromatic spices. Unlike stuffed parathas, this version blends the peas mixture directly into the dough, making it easier to roll and cook. The addition of sesame seeds and ajwain (omkalu) enhances the flavor and gives a subtle crunch and digestive warmth.
This parota turns out soft inside with light flaky layers outside when folded into square or triangular shapes. It is perfect for breakfast, lunchbox, or even a light dinner. Serve it hot with chutney, curd, pickle, or any simple subji.
Looking for more breakfast recipes? HERE

Ingredients:

For Grinding:

• 1 cup fresh green peas
• 5 green chilies
• 1 inch fresh ginger
• Few coriander leaves
• Around ¼ cup water (add little by little while grinding)

For the Dough:

• 2 cups wheat flour
• 1 tbsp sesame seeds
• 1 tsp ajwain (omkalu)
• 1¼ tsp salt (or salt to taste)
• 1 tbsp oil (for mixing)
• Extra oil for coating and cooking

Method:

1. Prepare the Peas Paste:

1. Add fresh peas, green chilies, ginger, and coriander leaves into a mixer jar.
2. Grind first without adding water. Then sprinkle little water and grind into a smooth, fine paste. Avoid adding too much water — the paste should be thick.

2. Prepare the Dough:

1. In a large mixing bowl, add wheat flour, salt, sesame seeds, and ajwain.
2. Add 1 tablespoon oil and mix well until the flour feels slightly crumbly.
3. Now add the ground peas paste to the flour mixture. Mix everything together and knead into a soft dough. Add water only if needed. Usually, the moisture from the peas paste is enough.
4. Apply a little oil over the dough, cover, and let it rest for about 1 hour. Resting helps make the parotas soft and easy to roll.

3. Shaping the Parota:

1. After resting, knead the dough gently again.
2. Divide it into 10–12 equal portions.
3. Take one portion and roll it into a small circle.
4. Apply a thin layer of oil and dust lightly with flour.
5. Fold into a square (or triangle if you prefer).
6. Roll it again gently into a medium-thickness parota.

4. Cooking the Parota:

1. Heat a tawa on medium heat.
2. Place the rolled parota on the hot tawa. Cook until small bubbles appear. Flip it.
3. Apply little oil and cook both sides until golden brown spots appear. Press gently for even cooking.
4. Meanwhile, prepare the next parota and continue the same process.

Serving Suggestions:

1. Serve hot as it is
2. With coconut chutney
3. With curd or pickle
4. With simple vegetable subji

Tips for Soft and Layered Parota:

1. Do not add excess water while grinding peas.
2. Resting the dough is important for softness.
3. Cook on medium heat for even cooking.
4. Folding helps create beautiful flaky layers.
5. This fresh green peas parota is wholesome, mildly spicy, and full of flavor. It is a simple yet satisfying recipe that makes a perfect homemade meal.