Aloo Matar Paratha With Butter Recipe

Layers of cooked dough stuffed with vegetables and roasted to perfection, making it a complete dish or tiffin for children.

Nutritional info

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  • 7.5 mcg
    Vitamin A
  • 213.0 kcal
  • 32.4 gm
  • 1.7 gm
  • 20.1 mg
  • 1.2 mg
  • 0.0 mcg
    Vitamin B12
  • 3.7 mg
    Vitamin C
  • 5.3 gm
    Total Fat
1/4 Cup(36.0 gm) Wheat Flour (Whole)
1/4 Boiled Chopped Cup(33.0 gm) Potato
3.0 Boiled Tbsp(28.0 gm) Peas
1/4 Tsp(1.0 gm) Ginger Garlic Paste
1/4 Powder Tsp(0.54 gm) Red Chilly
1/4 Tsp(0.6 gm) Haldi
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.58 gm) Ajwain
1/4 Tsp(1.0 gm) Salt
2.0 Tsp(6.0 gm) Butter
15.0 Ml(15.0 ml) Water
  • To make the filling for paratha, take 1/8 cup boiled potatoes in a mixing bowl.

  • To this, add 1/4th tsp each of ginger garlic paste, salt, red chilly powder, haldi, jeera, and ajwain.

  • Then, add 2 tbsp of boiled peas and mash all the ingredients well.

  • Keep the mixture aside.

  • Now, roll the dough using a rolling pin.

  • Fill the stuffing carefully between two rolled sheets.

  • Using moist fingers, fold the dough edges leaving no gaps.

  • Apply 1 tsp butter and roast on a heated tawa.

  • Flip and repeat on the other side until its roasted.

  • Serve Hot.