Step-by-Step Instructions

1. 1.Prepare the filling base

   Heat 3-4 tablespoons of oil in a pan. Add cumin seeds and let them splutter. Then add finely chopped green chilies and grated ginger. Sauté for a few seconds.

2. 2.Sauté onions

   Add finely chopped onion to the pan and cook until it turns lightly pink, stirring occasionally.

3. 3.Add peas and spices

   Once onions are lightly pink, add 1 cup of boiled peas, 1/4 teaspoon of turmeric powder, 1/2 teaspoon of red chili powder, 1/2 teaspoon of garam masala, and salt to taste. Mix all ingredients well.

4. 4.Mash the peas

   Press and mash the peas in the pan using the back of a spoon or a potato masher until they are mostly crushed but still have some texture.

5. 5.Add gram flour and coriander

   Add 2 tablespoons of gram flour (besan) and 2 tablespoons of chopped fresh coriander to the mashed peas. Mix everything thoroughly and cook for 2-3 minutes until the gram flour is well roasted and the filling is dry.

6. 6.Prepare the dough ball

   Take a small ball of prepared dough (made from wheat flour, water, and salt, kneaded until smooth). Flatten it slightly to create a small cup-like shape.

7. 7.Stuff the paratha

   Place a spoonful of the prepared pea filling into the center of the dough cup. Bring the edges of the dough together to seal the filling inside, forming a smooth ball.

8. 8.Roll the paratha

   Lightly dust the stuffed dough ball with flour and gently roll it out into a flat, round paratha of desired thickness using a rolling pin.

9. 9.Cook the paratha

   Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa. Cook for about 1 minute on one side until small bubbles appear.

10. 10.Apply fat and cook until crisp

    Flip the paratha. Apply ghee, butter, or oil generously on the cooked side. Flip again and apply fat on the other side. Cook, pressing gently with a spatula, until both sides are golden brown and crispy, approximately 1-2 minutes per side.

11. 11.Serve

    Remove the cooked paratha from the tawa. Repeat the stuffing, rolling, and cooking process for the remaining dough and filling. Serve the hot and crispy Matar ke Parathe immediately with yogurt or pickle.