Aloo Matar Paratha With Chutney Recipe

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

Nutritional info

  • 3.5 gm
    Protein
  • 5.7 gm
    Total Fat
  • 53.1 gm
    Carbohydrate
  • 4.5 mg
    Vitamin C
  • 320.8 kcal
    Energy
  • 2.2 mg
    Iron
  • 36.5 mcg
    Vitamin A
  • 34.3 mg
    Calcium

Buy From Retailer

1/2 Cup(73.0 gm) Wheat Flour (Whole)

Buy From Retailer

1/8 Boiled Chopped Cup(16.0 gm) Potato

Buy From Retailer

2.0 Boiled Tbsp(22.0 gm) Peas

Buy From Retailer

1/4 Tsp(1.0 gm) Ginger Garlic Paste

Buy From Retailer

1/4 Powder Tsp(0.54 gm) Red Chilly

Buy From Retailer

1/4 Tsp(0.6 gm) Haldi

Buy From Retailer

1/4 Tsp(0.59 gm) Jeera

Buy From Retailer

1/4 Tsp(0.58 gm) Ajwain

Buy From Retailer

1.0 Tsp(4.0 gm) Ghee

Buy From Retailer

1/4 Tsp(1.0 gm) Salt

Buy From Retailer

30.0 Ml(30.0 ml) Water

Buy From Retailer

1/8 Chopped Cup(5.0 gm) Coriander Leaves

Buy From Retailer

0.24 Tbsp(3.0 gm) Peanuts

Buy From Retailer

0.24 Chopped Tsp(0.51 gm) Green Chilli

Buy From Retailer

1/8 Tbsp(1.0 ml) Lemon Juice

Buy From Retailer

1/8 Tsp(0.54 gm) Salt

Buy From Retailer

2.0 Ml(2.0 ml) Water
  • To make the filling for paratha

  • Take 1/8 cup boiled potatoes in a mixing bowl.

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

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

  • Keep the mixture aside.

  • Now, roll the dough into a small thick circle using a rolling pin.

  • Fill the stuffing carefully in the middle and enclose the sides by pulling in the edges.

  • Fold the dough edges leaving no gaps.

  • Roll the paratha out again carefully avoiding spillage from the edges.

  • Apply 1 tsp ghee and roast paratha on a heated tawa.

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

  • To make the chutney

  • In a wet grinder, add 1 cup chopped coriander leaves.

  • Then add 2 tsp of chopped green chili, and 2 tbsp of groundnut.

  • Season with 1 tbsp of lemon juice and 1 tsp salt.

  • Grind into a smooth paste.

  • Add some water to loosen the chutney into a preferred consistency,