Forget avocado toast for a second. If you’re looking for a breakfast (or “fancy snack”) that’s tasty and packed with protein then this matar paneer toast is your new best friend.
- Story Behind Matar Paneer Toast
- Ingredients You’ll Need
- How To Make Matar Paneer Toast
- Hina’s Tried and True Tips
- Matar Paneer Toast Recipe
Story Behind Matar Paneer Toast
Recently I tried whipped tofu toast and ever since I get obsessed with the idea of whipping tofu and paneer into a light, airy, creamy consistency. With fresh winter green peas in the market, they become my subsitute of avocado in this toast recipe.
We all love paneer in a tikka , matar paneer sabzi , or a gravy , but whipping transforms it into a light, airy cloud that mimics goat cheese or ricotta—but with that distinct, mild malty flavour we love.
The Flavour Profile
- The Base: Silky, tangy whipped paneer and green peas.
- The Crunch: Thick-cut sourdough or rustic multigrain.
- The Topping: Lemon Zest, Chilli Flakes, or paneer cubes.
- The Kick: A drizzle of chilli oil or extra virgin olive oil.
Ingredients You’ll Need
- Paneer : You want fresh and soft paneer for this toast recipe. Or alternatively you can use regular firm tofu .
- Green Peas for the bright green colour and the fibre factor. Use either fresh or frozen peas .
- Herbs : Coriander or Cilantro Leaves, Mint or Italian Basil
- Extra Virgin Olive Oil for good fat and whipping.
- Seasoning: Garlic, Salt, Pepper, Lemon Juice and Zest.
How To Make Matar Paneer Toast
- Prep the Peas: Blanch your peas in boiling water for 4 – 5 minutes or until soft, then shock them in ice water to keep them bright green.
- Whip the Paneer: Crumble the paneer into a food processor. Add the blanched green peas, garlic, herbs, salt, seasoning, and lemon juice. Blitz until it’s completely smooth. If it’s too thick, add a tablespoon of water until it reaches a “spreadable cloud” consistency.
- Toast the Bread: Get your bread golden and crunchy. Rubbing a halved garlic clove on the warm toast adds an extra layer of savory magic.
- Assemble: Slather a generous layer of whipped paneer onto the toast.
- Drizzle extra virgin olive oil or chilli oil on top along with chopped herbs or paneer cubes.
Hina’s Tried and True Tips
- Temperature Matters: For the smoothest whip, let your paneer come to room temperature before blending. If it’s straight from the fridge, it might stay a bit grainy. Similarly, don’t blend the green peas right after blanching in hot watr. Let them cool down to room temperature.
- The Finishing Touch: A drizzle of hot honey or chili crunch cuts through the richness of the paneer perfectly.
- Soft Paneer: Soak the block of paneer in lukewarm water for 5 – 6 minutes before blending. This way, your paneer will always be super soft and moist.
Love Paneer? Try these unique paneer dishes I love – Grilled Thecha Paneer , Homemade Masala Paneer , or Indo Chinese Chilli Paneer .
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Ingredients
- ▢ 150 gram paneer (cottage cheese), crumbled
- ▢ ½ Cup green peas
- ▢ ½ tablespoon minced garlic
- ▢ ½ teaspoon salt or to taste
- ▢ 1 tablespoon extra virgin olive oil
- ▢ crushed black pepper
- ▢ 1 lime, juiced
- ▢ Handful of coriander leaves, chopped
Instructions
- Blanch your peas in boiling water for 4 – 5 minutes or until soft, then shock them in ice water to keep them bright green.
- Crumble the paneer into a food processor. Add the blanched green peas, garlic, herbs, salt, seasoning, and lemon juice. Blitz until it’s completely smooth. If it’s too thick, add a tablespoon of water to blend.
- Get your bread golden and crunchy. Slather a generous layer of whipped paneer onto the toast.
- Drizzle extra virgin olive oil or chilli oil on top along with chopped herbs or paneer cubes. Serve immediately.
Nutrition
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Matar Paneer Toast Recipe
Ingredients
- 150 gram paneer (cottage cheese), crumbled
- ½ Cup green peas
- ½ tablespoon minced garlic
- ½ teaspoon salt or to taste
- 1 tablespoon extra virgin olive oil
- crushed black pepper
- 1 lime, juiced
- Handful of coriander leaves, chopped
Instructions
- Blanch your peas in boiling water for 4 – 5 minutes or until soft, then shock them in ice water to keep them bright green.
- Crumble the paneer into a food processor. Add the blanched green peas, garlic, herbs, salt, seasoning, and lemon juice. Blitz until it’s completely smooth. If it’s too thick, add a tablespoon of water to blend.
- Get your bread golden and crunchy. Slather a generous layer of whipped paneer onto the toast.
- Drizzle extra virgin olive oil or chilli oil on top along with chopped herbs or paneer cubes. Serve immediately.
Video
Nutrition
Matar Paratha is an absolute family favourite fulfilling, and wholesome Indian breakfast.
- Winter Green Peas
- Green Peas Stuffing – 3 Ways
- Watch Matar Paratha Video
- Serving Suggestion
- Hina’s Tried and True Tips
- Matar Paratha Recipe
In the huge extended family of paratha, matar paratha is surely one of our family’s favourite, especially during the winter season. It is an excellent wholesome Indian breakfast . If you are looking for a no onion or garlic recipe , then the green peas paratha recipe is worth bookmarking.
More Reasons To LOVE Green Peas Paratha
- vegan
- nut-free
- wholesome & fulfilling
- meal-prep and lunchbox friendly
Winter Green Peas
In India, during the winter season we are blessed with bountiful of fresh green peas that taste extremely delicious and sweet on their own.
Hence, we have so many green peas recipes like chura matar , kachori , matar ka nimona , matar ki ghugni , methi matar malai to celebrate the seasonal produce Green Peas are starchy yet high in fiber, vitamins, minerals, and proteins .
You can use fresh, canned, or frozen green peas for making the paratha stuffing.
Green Peas Stuffing – 3 Ways
Method 1) Steam or pressure cook the green peas, combine them with the spices, salt, and blend to make the paratha stuffing.
Method 2) Blend the green peas to a smooth paste. Heat oil, add cumin seeds followed by the green peas mixture, spices, and salt. Fry the green peas mixture till it starts leaving the surface of the pan and comes together. Add gram flour and mix nicely. The stuffing will be totally dry and nicely roasted.
Method 3) Prepare the stuffing as suggested in method 2 and combine it while binding the dough for paratha. This way you won’t have to stuff the paratha. The dough itself will have the flavor of green peas.
Watch Matar Paratha Video
Serving Suggestion
The best way to enjoy a matar paratha is with loads of white butter , flavoursome raita , seasonal homemade pickle , and a piping hot masala tea (chai) .
This combination is totally a winter bliss and always a classic Indian breakfast that never goes out of fashion.
Hina’s Tried and True Tips
- Use fresh green peas to make the matar paratha. The flavour of fresh green peas is way tastier than the frozen ones.
- A teaspoon of gram flour (besan) or sattu flour (chana dal flour) is added to the peas mixture to make it non-sticky and tastier. But it is totally optional.
- Do not overstuff the paratha with the peas mixture else it will tear from the sides. While rolling the paratha be gentle . If you will put too much pressure the pea stuffing will ooze out from the sides of the paratha.
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Ingredients
For the Stuffing
- ▢ 2 Cup green peas (matar)
- ▢ 2 tablespoon cooking oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ ¼ teaspoon asafoetida
- ▢ 1 tablespoon grated ginger
- ▢ Salt to taste
- ▢ ½ teaspoon turmeric powder
- ▢ 1 teaspoon red chilli powder
- ▢ 1 teaspoon coriander powder (dhaniya powder)
- ▢ 1 teaspoon mango powder (amchur powder)
- ▢ 1 tablespoon gram flour (besan)
Ingredients for the dough
- ▢ 2 Cups whole wheat flour (atta)
- ▢ Water to bind the dough
- ▢ a pinch of salt
- ▢ ½ teaspoon cooking oil + for cooking each paratha
Instructions
Prepare Green Peas Stuffing:
- To prepare the stuffing, make a paste of green peas in a mixer without using water. If the peas are too hard to grind, sue 1 – 2 tablespoon of water.
- Heat oil in a pan over medium heat. Add cumin seeds, asafoetida, and ginger. Fry them over low heat for a minute.
- Add pea paste and fry over low heat till all the moisture is evaporated. Keep stirring at regular intervals to avoid burning of the masala.
- Add salt and spices. Mix nicely and cook the peas paste for another few minutes. At last, add gram flour, mix and cook for 5 – 7 minutes. Turn off the heat and allow the filling to cool down completely.
Prepare the Dough:
- Meanwhile, prepare the dough for the paratha. We need chapati like dough for the matar paratha.
- Now roll the stuffed paratha gently to the size of a chapati or roti.
- Combine salt and flour. Mix nicely. Using a ¼ cup of water at a time bind a non-sticky, smooth dough. Knead it for 3 – 5 minutes. Smear the dough with oil. Cover and rest for 5 – 15 minutes.
Stuff Peas Paratha:
- To make the Matar Paratha, heat a griddle pan (tawa) over medium heat.
- Pinch a lemon size portion from the dough. Shape it into a round ball. Roll out this ball into a small disc about 3 inches in diameter.
- Add one tablespoon of the peas stuffing in the center of the rolled out disc. Be careful not to overstuff the paratha.
- Bring together the edges of the dough to seal the peas stuffing. Gently press the disc with the pressure of your palm. Now roll the stuffed paratha lightly to the size of a chapati or roti.
Cook Peas Paratha:
- Cook the matar paratha on a preheated griddle (tawa) from both the sides until the brown char marks or spots appear.
- Smear a teaspoon of ghee/oil on each side of paratha, gently press it with a flat spatula and cook till uniformly crisp from both sides.
- Serve matar paratha warm with raita, pickle and a cup of masala chai.
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
