As the temperature drops during winter a specific kind of magic happens in the Indian kitchens. The markets fills with bright and sweet green peas and any one familier with Bengali cusines signals one thing, motorsutir paratha(green peas paratha) is here.

If you are looking for a perfect festive lunch or weekend breakfast then look no further, it is not just a flatbread but rather an experience. Pair these stuffed parathas with a rich and spicy aloo dum(potato curry).

I will share you a fail proof traditional home method in this post which solves the biggest problem, filling bursting out.

Authentic Motorshutir Paratha & Aloor Dum Recipe | Best Bengali Winter Breakfast

Why this recipe works 

It happens sometimes, you spend time making a delicious pea filling but as you put the rolling pin to the dough, the filling comes out from the sides or when you prepare aloo dum but the potatoes stay bland from the inside despite a rich gravy outside.

This recipe uses two specific techniques to overcome the two problems:

■ The besan binder: by just adding a teaspoon of besan(gram flour) to the wet pea filling while cooking, we bind the excess water creating a cohesive filling that spreads evenly inside the dough.

■ The prick and boil method: for the aloo dum we just do not boil the potatoes but rather we first prick the potatoes before boiling with salt and turmeric to ensure that all flavours penetrates deep into the potatoes. And every bite fells flavourful, nor just from outside.

Ingredients needed

■ For motorsutir paratha dough

• Wheat flour(Atta): 2 cups with a mix for a wholesome paratha
• All purpose flour(Maida): 1 cup, this provides elasticity so the dough will stretch without breaking.
• Ajwain(Carom Seeds): ½  tsp, aids in digestion
• Salt and sugar for taste
• 1 tbsp oil for kneading
• Water as needed 
• Ghee for frying

■ For motorsutir paratha filling

• Green peas: 2 cups (fresh is best, frozen works too)
• Ginger: 1 inch piece 
• Green chilies: 2 - 3 
• 1 tbsp mustard oil 
• Hing(Asafoetida): a pinch, essential for authentic taste
• Cumin seeds: ½ tsp
• Besan(gram flour): 1 tsp
• Salt 
• Black salt(Bit noon)
• Black pepper powder

■ For aloo dum recipe

• Potatoes: 5 - 6 medium sized
• Cumin seeds 
• Dry red chilies 
• Bay leaves
• Ginger and green chilies paste 
• Tomatoes: 1 large, chopped
• Green peas: a handful for garnish and texture
• Salt 
• Turmeric
• Kashmiri red chilli powder 
• Coriander powder 
• Garam masala 
• Sugar: ½ tsp to balance the tomatoes
• Mustard oil and ghee

Step by step recipe guide 

■ Part 1: Making perfect peas filling 

Step 1: Blend the raw ingredients 

1. Take green peas, chopped ginger and green chilies with a splash of water into a mixer jar.

Blending green peas, ginger and green chilies

2. Blend the raw ingredients into a smooth paste , not too watery nor too hard.

Blended green peas

Step 2: Cook the paste

1. Heat some mustard oil in a pan.

Heating mustard oil

2. Once the oil is warm add a pinch of hing alongwith cumin seeds, tamper them for some seconds.

Frying hing and cumin seeds

3. The aroma of fried hing gives signature scent to the dish.

4. Now pour the pea paste into the pan.

Pour the peas paste

Step 3: Seasoning and binding

1. Stir the paste continuously and add salt.

Stir and add salt

2. Now add black salt and black pepper. 

3. Add 1 tsp of besan keep stirring on medium heat, the raw smell of peas will disappear and moisture will be evamporated.

Adding besan to the peas mixture

4. Now add coriander leaves into the filling and cook with the green peas.

Adding together coriander leaves

4. When the mixture stops sticking to the pan and comes out as a lump then understand that the filling is ready, separe it from the pan.

Prepared green peas filling

■ Part 2: Preparing the dough

Step 1: Mix the different flours

1. In a large bowl combine together the wheat flour(Atta) and all purpose flour(Maida) in 2:1 ratio.

Combine flours for the paratha

2. This combination gives a perfect texture to the parathas.

Step 2: Seasoning the flour

1. Add salt, sugar and Ajwain crushed between your palms to the flour.

Adding salt, sugar and Ajwain

2. Add a tablespoon of oil into the flour and mix it with your fingers.

3. Now knead the flour, gradually add water and create a soft and smooth dough softer then puri but harder than roti dough.

Knead into a smooth dough

4. Coat the dough with a little oil and cover and rest it for 10 minutes.

■ Part 3: Assembly and Frying

Step 1: Stuffing the paratha 

1. Break a small ball using your thumbs from the dough and shape it into a small bowl.

Shape the balls into a flattened bowl shape

2. Now place a generous amount of the cooled pea filling inside it and seal it by bringing the edges together.

Put a small ball of filling in the dough and seal it

3. Pinch of any excess dough at the top and flatten it gently.

Step 2: Rolling the parathas

1. Place the ball on the rolling board and sprinkle dry flour.

2. Roll each paratha gently without pressing too hard, let the rolling pin glide over the dough.

Rolled parathas

3. If you see air bubbles it means the parathas will puff up.

Step 3: Frying the parathas

1. Heat a tawa and then place the rolled paratha on it, flip after 30 seconds.

Frying the parathas from both sides

2. Fry both sides with a teaspoon of ghee until both sides have light brown spots.

Prepare parathas

■ Part 4: the Spicy Aloor Dum

Step 1: Prepare the potatoes

1. First peel the potatoes and wash them.

2. Now take a fork and prick them all over, this creates tiny channels allowing spices to enter.

3. Place the potatoes in the pressure cooker with water, salt and turmeric, and then cook for 3-4 whistles.

Boil potatoes with water, salt and turmeric

4. They should be soft but hold their shape.

Step 2: Fry the Potatoes

1. Drain the water from the boiled potatoes. 

Boiled potatoes

2. Heat mustard oil in a pan and lightly fry the potatoes until they develop a golden colour.

3. Remove the fried potatoes and set aside.

Fried potatoes for aloor dum

Step 3: Preparing the masala base

1. In the same oil add a tablespoon of ghee.

2. Add bay leafs, dry red chilies and cumin seeds and fry it.

Adding dry red chilies, bay leaf and cumin seeds in hot oil

3. Add ginger and green chilies crushed and sauté for a minute.

Add crushed ginger and green chilies

4. Add chopped tomatoes into the pan.

5. Add some salt, turmeric powder and red chili powder with some water and cook until the tomatoes get soften.

Cooking tomatoes and powdered spices

Step 4: Simmer the recipe gravy 

1. Once the tomatoes are softened add the cashew paste.

Add cashews paste to softened tomatoes

2. Sauté until the oil get separated from the spices. Mix together the coriander powder

Adding coriander powder

3. Add a handful of green peas and the fried potatoes.

Adding green peas and fried potatoes

4. Add sugar which is crucial for balancing the sour tomatoes, mix well and add a little water. 

5. Cover the pan and let it simmer on low heat for 5 - 7 minutes.

Simmering the recipe

6. Garnish with garam masala if you are desired.

Prepared aloor dum

Pro tips for successful recipe

1. Cooling is mandatory: never stuff hot filling into the dough as it will melt the dough causing it to tear instantly, the filling must be in room temperature.

2. The sugar rule: you may want to skip the sugar thinking it is unhealthy but in Bengali cooking it is used as a flavour enhancer balancing the acidity and heat of the dish.

3. Mustard oil matters: Try to use mustard oil for filling and the curry base, it provides a flavour that refined oil simply cannot match. But for frying the parathas Ghee is king.

Other recipes

1. Rich and creamy carrot rasmalai

2.  Delicious Paneer pulao recipe

3. Irresistible soya pulao recipe

4. Easy jackfruit cutlet recipe

Serving Suggestions: How to Create the Perfect Plate

1. The bengali breakfast trio: this is the gold standard for a winter Sunday morning. Stack 2-3 hot Motorshutir Parathas with a side of the Spicy Aloor Dum alongwith with a sweet serving.

2. The ligh and tangy option: if you want a cut between the fried potatoes and spicy potatoes you can serve with a side of cucumber raita or fresh curd or a spoon of sweet mango pickle.

3. The tea time snack: serve a single hot paratha rolled up like a wrap with a steaming cup of tea which complements the parathas.

4. Platting tips for wow factor: garnish the aloo dum with fresh coriander leaves before serving,  brush some extra ghee on the top of stacked parathas with a side of fresh salad.

Authentic Motorshutir Paratha & Aloor Dum Recipe | Best Bengali Winter Breakfast

Health benefits of the recipe

 This recipe brings a surprising amount of nutrition to the table, due to its star ingredient which is green peas:

1. High in plant based protein: green peas are best in vegan protein, which is a major reason why they are so filling. A cup of green peas contains a significant amount of protein.

2. Rich in fiber: fiber is essential for gut health and blood sugar, the high fiber content in this recipe prevents sharp blood sugar spikes.

3. Loaded with Vitamins: peas are packed with Vitamin K, vitamin C and B vitamins which helps convert food into energy.

4. Antioxidant Powerhouse: they contain antioxidants like carotenoids and flavonoids which reduces inflammation and supports heart health.

Frequently Asked Questions (FAQs)

Can I make the filling in advance?

Absolutely, indeed the filling often tastes better next day as the spices mature, also you can make the green pea stuffing and store it in an airtight container for upto 3 days. Then you can bring before cooking.

What am I doing wrong that my parathas always break while rolling?

There is two reasons why  it is happening first the filling may be too wet if you have not added the besan than the moisture will seep into the dough from the peas or due to Uneven Consistency leaving large chunks of peas which will puncture the dough.

Can I make this vegan?

Yes, this recipe can be made vegan just instead of using Ghee and use only mustard oil for the filling and refined oil for frying the parathas.

Conclusion

Motorsutir paratha and aloor dum is not just a recipe it is a celebration of seasonal produce. The Sweet peas encased in a flaky dough dipped into a spicy potato gravy is a definition of comfort food.

This recipe needs a little effort but it is a restaurant quality meal which can be made at your home, visit the market grab those green peas and surprise your family this weekend.

Did you try this recipe? Let me know in the comments below.

Recipe card

Matar paratha & Aloo dum

By Sarkar Kitchen and Vlog

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Course Breakfast

Cuisine Indian

Prep Time 20 mins

Cook Time 50 mins

Calories 600 kcal

Type Breakfast

Yields

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Ingredients

• 0.5 cup whole wheat flour
• 0.25 cup all purpose flour
• 0.2 tsp Ajwain.
• 0.2 tsp cumin seeds
• 0.1 tbsp oil for frying
• 0.2 tsp besan
• 0.2 cup green peas
• 0.2 tbsp mustard oil
• 0.2 tsp turmeric
• 0.2 tsp kashmiri red chili powder
• 0.2 tsp coriander powder
• 0.2 tomato
• 0.2 tbsp cashew paste
• 0.2 tsp sugar
• 0.2 tsp sugar
• 5 - 6 medium potatoes
• Bay leaf
• Dry red chilies
• Salt
• Ginger
• Black salt
• Black pepper powder
• Green chilies
• Sugar

Instructions

• Blend peas, ginger, and green chilies into a semi-smooth paste (do not add too much water).
• Heat mustard oil in a pan. Temper with cumin seeds and hing.
• Add the pea paste and cook on medium heat.
• Add salt, black salt, and black pepper.
• Sprinkle 1 tsp of Besan over the mixture. Stir continuously until the moisture evaporates.
• Add coriander leaves and mix together until the filling leaves the sides of the pan.Let it cool completely.
• In a large bowl, mix Atta, Maida, salt, sugar and crushed ajwain.
• Add 1 tbsp oil and mix into the flour with your fingers.
• Gradually add water and knead into a soft, smooth dough.
• Coat with a little oil, cover with a damp cloth, and let it rest for 20 minutes.
• Take a lemon-sized ball of dough and shape it into a cup.
• Stuff generously with the cooled pea filling and seal tightly.
• Roll out gently using dry flour to prevent bursting.
• Roast on a hot tawa on both sides, then add ghee and fry until golden brown and puffed.
• Prick peeled potatoes all over with a fork. Pressure cook with salt, turmeric, and water for 3-4 whistles (soft but not mushy).
• Lightly fry the boiled potatoes in mustard oil until golden. Remove.
• In the same oil, add a dollop of ghee, bay leaf, dry chili, and cumin. Add ginger-chili crushed and sauté.
• Add chopped tomatoes, turmeric, and red chili powder. Cook until tomatoes soften.
• Add cashew paste, coriander powder, and whole peas. Sauté until oil separates.
• Add the fried potatoes, sugar, and salt. Add a splash of water (keep gravy thick), cover, and simmer for 5-7 minutes.

Notes

• Ensure the filling is completely cold before stuffing, or the steam will melt the dough and cause holes.
• If using frozen peas, thaw and pat them dry before blending to avoid excess moisture.
• Do not skip the sugar in the Aloor Dum; it balances the tartness of the tomatoes and heat of the chilies.

Nutrition Info

600 kcal Calories

16 g Protein 32% DV

108 g Carbohydrates 39% DV

32 g Fats 41% DV

* Percent Daily Values are based on a 2000 calorie diet.

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