Step-by-Step Instructions

1. 1.Prepare the Matar Paste

   In a blender, combine 1 cup of boiled matar, 2-3 green chillies, 1/2 cup chopped coriander leaves, 1/2 teaspoon amchur powder, and 1 teaspoon jeera. Blend until a coarse paste is formed. Do not add water.

2. 2.Sauté the Filling

   Heat 2 tablespoons of oil in a pan over medium heat. Add 1/4 teaspoon of hing and let it sizzle for a few seconds. Add 1 cup of chopped cabbage and sauté for 2-3 minutes until slightly softened. Then, add the blended matar mixture to the pan and mix well. Add salt to taste and cook for another 3-5 minutes, stirring occasionally, until the mixture is relatively dry. Remove from heat and let it cool completely.

3. 3.Prepare the Dough

   In a bowl, combine 2 cups of whole wheat flour, 1/2 teaspoon salt, and 1 tablespoon oil/ghee. Gradually add water and knead to form a soft, pliable dough. Cover and let it rest for 15-20 minutes.

4. 4.Stuff and Roll the Parathas

   Take a small portion of the dough and roll it into a 3-4 inch circle. Place 1-2 tablespoons of the cooled matar filling in the center. Bring the edges of the dough together to seal the filling, forming a ball. Gently flatten the ball and dust with flour. Roll it out carefully into a 6-7 inch paratha.

5. 5.Cook the Parathas

   Heat a tawa (griddle) over medium heat. Place the rolled paratha on the hot tawa. Cook for about 1 minute until small bubbles appear. Flip the paratha, apply 1/2 teaspoon of oil or ghee on the cooked side, and cook for another minute. Flip again, apply oil/ghee on the other side, and cook, pressing gently with a spatula, until both sides are golden brown and cooked through (approximately 2-3 minutes per side).

6. 6.Serve

   Serve the hot Stuffed Matar Parathe immediately with a dollop of butter, raita, and your favorite pickle.