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Aloo Mattar Parathas (Flatbread stuffed with spiced potatoes and peas)

Food blogger confession time. I hate making flatbreads of any kind. Hate the rolling pin with a vengeance. In fact whenever I think of general paratha making, I think of a Bollywood matha types, the Nirupa Roy kind of lady, who is whipping up buttered parathas and poignant one liners with equal ease. Now I am not that kind of paratha maker. I belong to the made-parathas-and-transformed-my-kitchen-into-a-flour-fest kinda gang. So I try to avoid making the stuff as much as possible.

But when you are stuck in Kerala where parathas are as readily available as champagne and caviar (it is the land of porottas you see), and you are craving some yummy parathas, then you end up having to make them yourself.

Initially I thought of the usual suspect, aloo parathas, but it was a green kinda day, so i added some peas to the mix too, and voila, aloo mattar parathas!

What I love about making parathas is that you don’t need to bother with a curry (except for my dad who insists on having curries with his parathas). So the war with making round paranthas becomes quite worth it, cos you are going to be saving a loooooot of time on the curry.

I follow the layered approach for my paranthas, but you can also do the stuffing and rolling method. I find my results are not quite as messy when I follow the layered approach.

Print Recipe
Aloo Mattar Parathas (Flatbread stuffed with spiced potatoes and peas)
Indian flatbread stuffed with spiced potato and pea mixture, gentle pan fried on a girdle, served with cold yoghurt and pickle. A popular North Indian breakfast, that can keep you full on long days of work.
Course breakfast
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
For stuffing
  • 1/2 cup Potato Boiled and peeled
  • 1/2 cup Green peas Cooked
  • 1/4 teaspoon Garlic paste
  • 2 tablespoons onion Finely chopped
  • 1/2 teaspoon chilies Chopped green
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Aamchur
  • as required Salt
Course breakfast
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
number
Ingredients
For stuffing
  • 1/2 cup Potato Boiled and peeled
  • 1/2 cup Green peas Cooked
  • 1/4 teaspoon Garlic paste
  • 2 tablespoons onion Finely chopped
  • 1/2 teaspoon chilies Chopped green
  • 1/4 teaspoon Turmeric powder
  • 1/4 teaspoon Aamchur
  • as required Salt
Instructions
  1. Take the whole wheat flour in a wide bowl. Add the oil, sugar and salt. Pour hot water into this mix and knead till a smooth dough is formed. Be careful while pouring the water. Pour small quantities so you know you won't end up adding too much, making the dough sticky.
  2. Mash together, cooked green peas and boiled potatoes. Add the garlic paste, finely chopped onions, turmeric powder, aamchur and salt. Mix well.
  3. Take the dough and divide it into 12 equal sized balls.
  4. Roll out one of them, but make sure to not make this too thin. Keep aside.
  5. Roll out a second one in the same fashion.
  6. Take one roti. Place the aloo mattar mix and flatten on it . PLace the second roti on top. press and seal the edges. Roll it out again fully.
  7. Heat a tawa. Place the rolled paratha on it and flip till both sides are cooked. Add some butter if you want and serve hot with some yoghurt and pickle.
  8. Repeat with the remaining dough.
Recipe Notes

Isn't that just yumm! I had one of these and it was so so filling. Don't forget to leave a comment if you try out the recipe and pin it for later if you are too busy to go wage a war with the rolling pin. 🙂

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