Mattar (Green Peas) is one of the vegetables which most people don’t love to eat. It is always a task at hand to make them have sabzi or gravy made from it. I personally don’t like them too. You can always find a pile of peas in my dish at the end of supper 😉 My mother in law found out a very simple and not easily detectable way to eat matter; Mattar Paranthe.
- Mattar (Green Peas) – 2 cups
- Wheat Flour – 1 cup
- Soy Flour – ¼ cup
- Boiled oil (Mohan) – ½ cup
- Green Chili – 5 nos.
- Ginger – ½ inch
- Coriander Cumin Powder – 2 tblspn
- Lemon – ½ nos.
- Fennel Seeds (Sauf) – 1tspn
- Whole Cumin – 1 tspn
- Carom Seeds (Ajwain) – a pinch
- Salt – to taste
- Boil Mattar in a bowl with little water for around 10 mins. Take care it should not get overcooked.
- Take the boiled matter, green chili and ginger into a mixer and grind them into a fine paste.
- Now take this paste into a wide mixing bowl and add both wheat and soy flour to it.
- Now add all the species as mentioned above in the ingredients list.
- Mix everything with your hand to form dough. If you think the matter paste is not enough to bind the flour into dough, then you can add little by little more water till you knead it into fine dough. Make sure the dough is not too hard or too soft.
- Heat a non stick tawa.
- Make small equal sized balls out of the dough and roll each ball into a thick/thin roti (as per your preference).
- Carefully transfer the parantha on the tawa and cook for few seconds. Apply little ghee/oil and flip the parantha. Apply ghee/oil on the other side too and cook, turning sides, till both sides are equally golden.
- Transfer onto a serving plate and serve.
You can serve matter parantha with plain curd, raita or makhan. I served it with tamatar shorba in breakfast to my husband. He loved the combination. I have already shared its recipe before on our blog. Click to see the recipe of Tamatar Shorba.
Till then keep cooking!!
Today I am here with another recipe ‘Matar Kachori’. My husband recently got a job change and we shifted from Mumbai to Rajasthan. Kachoris are important ingredient of rajasthani cuisine. I was going through a food blog where I saw the recipe for Matar Kachori and instantly tried it….:-)
Here we go,
- All purpose flour (Maida) – ½ cup
- Wheat Flour – ½ cup
- Semolina (Rawa) – ¼ cup
- Oil – 1 tsp
- Salt – to taste
- Water – 1 cup
- Green Peas (boiled and semi mashed) – 1 cup
- Ginger Paste – ½ tsp
- Green Chilli – 1 small
- Red Chilli Powder – ¼ tsp
- Turmeric Powder – ¼ tsp
- Coriander Powder – ¼ tsp
- Fennel Powder – ¼ tsp
- Chaat Masala – ½ tsp
- Dry Mango Powder – ½ tsp
- Cumin Seeds – ½ tsp
- Gram Flour – 2 tsp
- Salt – To Taste
- Take a big bowl and sift the maida and wheat flour. Add rawa, oil, salt and water. Knead into a tight dough. Cover with a damp cloth and keep it aside for half hour.
- Heat little oil, add cumin seeds. Add green chilli and ginger paste. Saute for a while and add mashed peas.
- Add all the dry spices and sauté for two minutes.
- Add gram flour and sauté for another minute. Allow it to cool at room temperature.
- Make equal sized eight balls from the dough and Roll out one portion of the dough into a circle. Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly.
- Heat Oil at medium flame for deep frying. Fry the kachoris till crisp and golden brown.
Serve hot with green chutney or tomato ketchup in morning or evening breakfast!!
This can also be used as side dish for lunch.
Last year I went to Ladakh on a tour. During that tour we visited a place named Nubra Valley. There were small huts made of bamboo sticks. A different place to visit. Well the chef of the kitchen was very friendly and after almost 10 days we got an opportunity to eat home made food. The chef gave us an opportunity to cook with him. And this recipe is from his kitchen !!
- Paneer – 150 gms (cut into one inch cube)
- Peas – one cup
- Onion – 2 big (cut into pieces)
- Tomato – 2 big (cut into pieces)
- Green Chili – 2 nos
- Garlic cloves – 7-8 nos
- Ginger – 1 inch piece
- Cumin seeds – ½ tsp
- Cardamom powder – ½ tsp
- Salt – to taste
- Turmeric powder – 1 tsp
- Coriander powder – 1 tsp
- Red Chilli Powder – 2 tsp
- Garam Masala – 1 tsp
- Milk – 1 cup
- Butter (fat free) – 2 tsp
- Olive oil
- Heat two tablespoon of olive oil in a non stick pan. Add little salt, a pinch of turmeric powder, ½ tsp red chilli powder. Put paneer pieces . Sauté light handedly and cook for two minutes. Close the flame.
- Boil a glass of water in a pan. Put the peas in the boiling water and keep it aside for fifteen minutes. This will make peas little soft.
- Heat two tablespoon of olive oil in a non stick pan and add jeera, green chilli, garlic cloves and ginger. Sauté for a minute and add onion pieces. Saute for another two minutes and add tomato. Add salt, turmeric powder, coriander powder, red chilli powder, garam masala, cardamom powder. Saute till you get nice aroma and color of all the spices. Let it cool.
- Add this point add a few drops of cooking red color (this is optional, I generally do not use any colors).
- Now transfer the mixture in a grinder and add milk.
- Heat butter in a nonstick pan and pour the mixture from the grinder. If the mixture seems to be little thicker you can add more milk. Sauté for two minutes and add peas.
- Let it cook on slow flame with covered lid for next ten minutes. Saute in between.
- Add paneer pieces, sauté for one minute and close the flame. Garnish with chopped coriander leaves.
- Peas Paneer is ready !! 🙂
Serve hot with Naan, kulcha or paratha!!