Introduction to Matar aur Bathua Paratha Recipe

I clearly remember making this Matar aur Bathua Paratha Recipe during peak winters. Cold mornings, a hot tawa, and fresh parathas sizzling in front of me that comfort is unmatched. Winters are the best time for parathas, and when bathua is in season, I always look for ways to use it differently. Pairing soft green peas stuffing with bathua paratha turned out to be a beautiful winter combination.

The bathua raita is something very close to my heart. The first time I tasted it, I instantly fell in love with the recipe. That balance of slight sweetness, curd tang, ginger, garlic, and that classic ghee-jeera-hing tadka makes it unforgettable. This Matar aur Bathua Paratha Recipe is not just food, it is winter comfort, home-style cooking, and those simple desi techniques that make all the difference.

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Ingredients of Matar aur Bathua Paratha Recipe

 

Portion / Servings: 3–4 pax

Preparation Time: 05 minutes

Cooking Time: 45 minutes

 

For Bathua Paste

• Bathua leaves – 1 bunch
• Ginger – 1 inch
• Green chilli – 2 pcs
• Garlic – 6–7 cloves
• Sugar – 1 tsp

For Stuffing

• Mustard oil – 2 tbsp
• Jeera – 1 tsp
• Ginger (chopped) – 1 tsp
• Green chilli (chopped) – 1 tsp
• Hing – ½ tsp
• Green peas – 2 cups
• Salt – ½ tsp
• Red chilli powder – ½ tsp
• Splash of water
• Amchur powder – 1 tsp
• Coriander (chopped) – 1 tbsp

For Dough

• Wheat flour – 2 cups
• Salt – ½ tsp
• Bathua paste – 4 tbsp

For Raita

• Curd – 2 cups
• Bathua paste – 4 tbsp
• Salt – as per taste
• Ghee – 2 tbsp
• Jeera – 1 tsp
• Dry red chilli – 2 pcs
• Hing – ½ tsp

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Instructions of Matar aur Bathua Paratha Recipe

 

Step 1: Preparing the Bathua Leaves

Carefully pluck only the bathua leaves, discarding thick stems. Wash the leaves thoroughly in multiple changes of water to remove all grit and soil. Bring a pot of water to a boil and blanch the bathua leaves briefly until just wilted and vibrant green. Immediately transfer the blanched leaves into cold water to stop further cooking and retain colour. Once cooled, squeeze out excess water gently. Transfer the leaves to a grinder along with ginger, green chillies, garlic, and sugar. Grind coarsely without adding water. The texture should remain slightly grainy, not smooth. Keep this bathua paste aside.

 

Step 2: Cooking the Green Peas Filling

Heat mustard oil in a pan until it reaches its smoking point, then lower the heat. Add cumin seeds and allow them to crackle. Add chopped ginger, chopped green chilli, and asafoetida, sautéing until aromatic. Add green peas and salt, mixing well. Sprinkle red chilli powder and add a small splash of water. Cover and cook until the peas are soft but still retain bite. Finish with dry mango powder and chopped coriander. Mix well and switch off the heat. Allow the filling to cool completely.

 

Step 3: Preparing the Bathua Dough

In a mixing bowl, combine whole wheat flour and salt. Add the coarsely ground bathua paste to the flour and mix gently. Start kneading into a soft, pliable dough, adding minimal water only if required. The dough should feel smooth, supple, and naturally green. Cover and rest the dough for a short while to relax the gluten.

 

Step 4: Shaping and Stuffing the Paratha

Divide the rested dough into equal portions and roll into smooth balls. Flatten one ball slightly and roll it into a small disc. Place a spoonful of the cooled green peas stuffing in the centre. Gather the edges, seal neatly, and gently flatten again. Dust lightly with flour and roll carefully into a medium-thick paratha, ensuring even distribution of the filling.

 

Step 5: Cooking the Paratha

Heat a tawa on medium heat. Place the paratha on the hot surface and cook until light bubbles appear. Flip and cook the other side, applying ghee generously. Press gently and flip again until both sides are evenly golden and cooked through. Remove and keep warm. Repeat with remaining parathas.

 

Step 6: Preparing the Bathua Raita

Whisk fresh curd until smooth. Add the coarsely ground bathua paste and salt, mixing well. In a small pan, heat ghee and add cumin seeds, dried red chillies, and asafoetida. Once fragrant, pour this tempering over the raita and mix gently.

 

Serving Suggestion

Serve hot matar aur bathua parathas with the bathua raita on the side. Finish with a little extra ghee for warmth and richness—perfect for a nourishing winter meal.

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About the Matar aur Bathua Paratha Recipe

 

This Matar aur Bathua Paratha Recipe is a true winter special. Bathua is only available for a short time, and that is why this recipe feels even more precious. Bathua leaves are cleaned very carefully because they carry a lot of soil. Only the leaves are used, not the stalks, as the stalks can taste bitter.

The bathua is blanched quickly with ginger, green chilli, and garlic. This step keeps the color fresh and the taste balanced. The same bathua mixture plays two roles in this Matar aur Bathua Paratha Recipe. It is used to knead the dough and also to prepare the bathua raita. That is what makes the meal feel connected and well thought out.

The stuffing is made with green peas cooked in mustard oil with cumin, ginger, green chilli, hing, salt, and red chilli powder. A little water helps the peas cook softly. Once the water dries, amchur powder and fresh coriander are added. The peas are cooled and lightly crushed, so the stuffing spreads evenly inside the paratha.

The beauty of this Matar aur Bathua Paratha Recipe is also in the technique. The stuffing is sealed properly and rolled gently so the paratha stays thin and the filling spreads evenly on all sides. When cooked with oil or ghee, the paratha turns crisp and golden. A little butter on top takes it to another level.

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Cooking Tips for Matar aur Bathua Paratha Recipe

 

• Always separate bathua leaves from the stalks, as stalks can add bitterness to the Matar aur Bathua Paratha Recipe.
• Wash bathua leaves multiple times to remove all the soil properly.
• Blanch bathua only for 1–2 minutes and immediately shift it to cold water to keep the color bright.
• Add ginger, green chilli, and garlic while blanching to build flavor from the start.
• Let the peas mixture cool completely before crushing and stuffing the parathas.
• Seal the edges properly while stuffing so the filling spreads evenly in the Matar aur Bathua Paratha Recipe.
• Roll the paratha gently with light hands to avoid tearing.
• Cook the paratha on medium heat and make it crisp from both sides using oil or ghee.

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Pairing Guide for Matar aur Bathua Paratha Recipe

 

• Bathua raita is the best and most natural pairing for the Matar aur Bathua Paratha Recipe.
• A simple white butter on top of hot parathas adds richness and comfort.
• This bathua raita also pairs very well with dal and rice if served separately.
• A hot cup of tea during winters goes perfectly with this Matar aur Bathua Paratha Recipe.
• Pickle or plain curd can also be served if bathua raita is not available.

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Frequently Asked Questions About Matar aur Bathua Paratha Recipe

 

1. What is special about the Matar aur Bathua Paratha Recipe?

The Matar aur Bathua Paratha Recipe is special because it combines winter greens with green peas stuffing and also uses the same bathua mixture for dough and raita.

 

2. Can I make Matar aur Bathua Paratha Recipe without blanching bathua?

Blanching is important in the Matar aur Bathua Paratha Recipe because it removes bitterness and keeps the color fresh.

 

3. Why is mustard oil used in the Matar aur Bathua Paratha Recipe?

Mustard oil adds a strong, traditional flavor that enhances the peas stuffing in the Matar aur Bathua Paratha Recipe.

 

4. Can I eat Matar aur Bathua Paratha Recipe without raita?

Yes, but bathua raita lifts the entire experience of the Matar aur Bathua Paratha Recipe and balances the spices.

 

5. How do I keep the paratha thin in Matar aur Bathua Paratha Recipe?

Use soft dough, seal edges well, and roll gently with light pressure for perfect results in the Matar aur Bathua Paratha Recipe.

 

6. Is Matar aur Bathua Paratha Recipe only for winters?

This Matar aur Bathua Paratha Recipe is best in winters because fresh bathua is easily available at that time.

 

7. Can kids eat Matar aur Bathua Paratha Recipe?

Yes, you can reduce green chilli and spices to make the Matar aur Bathua Paratha Recipe kid-friendly.

 

8. Why is hing used in the Matar aur Bathua Paratha Recipe?

Hing improves digestion and adds depth to both the peas stuffing and raita in the Matar aur Bathua Paratha Recipe.

 

9. Can I store the stuffing for Matar aur Bathua Paratha Recipe?

It is best to use fresh stuffing, but you can store it briefly once cooled when preparing the Matar aur Bathua Paratha Recipe.

 

10. What makes the raita special in Matar aur Bathua Paratha Recipe?

The ghee tadka with cumin, hing, and dry red chilli gives the raita a unique UP-style flavor that completes the Matar aur Bathua Paratha Recipe.

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