Peas chapati recipe | Matar chapati recipe – Protein-rich peas chapati recipe with full video and step-by-step pictures.
We usually make peas paratha by stuffing the peas masala inside the dough. I wanted to try this like chapati. As matar is in the season I wanted to make this post, but I used frozen peas in this recipe. You can use fresh peas also. Matar or peas is very rich in protein. But I have seen many people doesn’t like peas. This is one of the best ways of adding peas to their food.
I have posted a South Indian Peas Idli recipe by grinding peas. Jeyashri’s kitchen has a wide range of peas recipes. I love green peas very much and love the addition of them in pulaos and sabzis.
Also, check out our collection of green peas recipes.
- In a mixie jar add ½ cup of peas, coriander leaves, green chili, turmeric powder, and chaat masala.
- Grind this into a fine paste by adding 2-3 tbsp of water.
- You can add a small piece of ginger also while grinding.
- Adding turmeric powder brings out a vibrant green color in the peas chapathi.
- I used frozen peas, just thawed them for 15 minutes, and used them. If using fresh peas, pressure cook for 2 whistles, drain the water and use it.
- In a wide bowl add atta, salt, and ajwain.
- Now add the ground peas puree.
- Mix well and knead this into a pliable soft dough.
- Add 1 tsp of oil and gently spread this on the dough.
- Keep this covered for 10 minutes.
- Make equal lemon-sized balls.
- Take one portion of the dough and dust this with dry flour. I usually use fine rice flour. You can use atta.
- Gently roll this into thin chapatis.
- Transfer this gently to a hot pan.
- Cook on both sides and brush with little ghee or oil.
- Once it is cooked on both sides, take this out and repeat the same for the rest of the dough.
- Delicious peas chapati is ready.
- I served this with spicy pomegranate raita.
- You can serve it with any side dish of your choice.
Peas chapathi recipe
Ingredients
- 1 cup atta | whole wheat flour
- ½ tsp salt
- 1 tsp ajwain | omam
- 1 tsp oil
- Oil |ghee to cook the chapatis
To grind
- ½ cup frozen peas you can use fresh peas also
- 1 small portion coriander leaves
- 2 green chili
- ½ tsp turmeric powder
- ¼ tsp chaat masala
- 2 tbsp water
Instructions
- In a mixie jar add ½ cup of peas, coriander leaves, green chili, turmeric powder and chaat masala.
- Grind this into a fine paste by adding 2-3 tbsp of water.
- You can add a small piece of ginger also while grinding.
- Adding turmeric powder brings out a vibrant green color in the peas chapathi.
- I used frozen peas, just thawed it for 15 minutes and used it. If using fresh peas, pressure cook for 2 whistles, drain the water and use it.
- In a wide bowl add atta, salt and ajwain.
- Now add the ground peas puree.
- Mix well and knead this into a pliable soft dough.
- Add 1 tsp of oil and gently spread this on the dough.
- Keep this covered for 10 minutes.
- Make equal lemon sized balls.
- Take one portion of the dough and dust this with dry flour. I usually use fine rice flour. You can use atta.
- Gently roll this into thin chapathis.
- Transfer this gently to a hot pan.
- Cook on both sides and brush with little ghee or oil.
- Once it is cooked on both sides, take this out and repeat the same for the rest of the dough.
- Delicious peas chapathi is ready.
- I served this with spicy pomegranate raita.
- You can serve with any side dish of your choice.
