Matar Besan (Pea Flour): Uses, Recipes & Prices

Matar besan, also called pea flour or matar ka besan, is a fine yellow flour ground from dried peas. Many Indian homes use it just like chana besan for cheela, pakoras, stuffed parathas and tikki. In this guide we explain what matar besan is, how it compares with chana besan, simple recipes, storage tips, and the pack sizes and prices from Nath Mills, our chakki flour mill in Tanda, Ambedkar Nagar, Uttar Pradesh.

What is matar besan?

Matar besan is flour made from dried matar (peas). At Nath Mills, our Matar Besan is ground on the chakki at our mill in Rampur Kalan, Tanda. The only listed ingredient is peas (matar), and there are no added preservatives.

The flour is finely milled, so it gives a smooth batter for cheela and pakoras and mixes well into dough. Its taste is mild and slightly sweet, a little different from the nutty taste of chana besan.

Matar besan vs chana besan

Both are pulse flours and both are called besan in many kitchens, but they are made from different pulses. Here is a quick comparison.

For a full look at chana besan, read our Chana Besan Guide, or see the Chana Besan product page.

How to use matar besan in an Indian kitchen

Matar besan is easy to use. Wherever you use besan for savoury cooking, you can try matar besan on its own or mixed with chana besan.

• Matar besan cheela: a quick breakfast or tiffin item made on a tawa.
• Stuffed paratha: used as a spiced dry filling for parathas.
• Pakoras and bhajiya: on its own or mixed half-and-half with chana besan.
• Tikki, kofta and cutlets: a little matar besan helps bind the mixture.
• Mixed atta roti: some families add a few spoons to wheat atta for a different taste in roti.

Easy matar besan recipes

Matar besan cheela

1. Take 1 cup matar besan in a bowl.
2. Add finely chopped onion, green chilli, grated ginger, fresh coriander, a pinch of ajwain and salt.
3. Add water slowly and whisk into a smooth, pouring batter with no lumps. Rest it for 10 minutes.
4. Heat a tawa, brush a little oil and spread a ladle of batter thin.
5. Cook on medium heat until the edges lift, flip, and cook the other side until golden.

Serve hot with green chutney, tomato ketchup or curd. You can also add grated carrot, chopped capsicum or crumbled paneer to the batter.

Matar besan stuffed paratha

1. Mix half a cup of matar besan with a little oil, red chilli powder, amchur, ajwain, salt and chopped coriander. Roast it for 2 to 3 minutes in a pan so it smells cooked.
2. Let the filling cool. Sprinkle a few drops of water so it holds together slightly.
3. Make a soft wheat atta dough, roll a small round, put a spoon of filling in the centre, seal and roll again gently.
4. Cook on a hot tawa with ghee or oil until both sides have golden spots.

Mixed besan pakoras

Mix matar besan and chana besan in equal parts. Add salt, red chilli powder, ajwain, a pinch of haldi and water to make a thick batter. Dip sliced onion, potato, palak leaves or green chilli and fry in hot oil until crisp. The mix gives a light, crisp coating.

Tips for cooking with matar besan

• Whisk well: fine pea flour can form small lumps, so add water a little at a time and whisk.
• Rest the batter: 10 to 15 minutes of rest gives a smoother cheela.
• Medium heat: cook cheela on medium heat so the centre cooks before the outside turns too dark.
• Roast for fillings: always dry-roast matar besan for paratha filling so it does not taste raw.
• Start with a mix: if your family is used to chana besan, start with a half-and-half mix and adjust.

How to store matar besan

Store matar besan in a cool, dry and hygienic place, away from direct sunlight, as printed on our pack. After opening, move it to a clean airtight container and always use a dry spoon. Keep it away from strong smells such as spices or onions.

Because Nath Mills adds no preservatives, buy a pack size your family will use up comfortably. A small family that makes cheela once or twice a week may find the 500 g or 1 kg pack enough, while large families, tiffin services and snack makers may prefer the 5 kg pack.

Nath Mills matar besan pack sizes and prices

These are the prices listed on nathmills.in at the time of writing. Please check the Matar Besan product page for the latest price before you order.

For bulk or wholesale quantities, call or WhatsApp us for a quote.

How to order

• Online: choose your pack size on the product page and click Add to cart.
• WhatsApp or call: +91 95111 45377 or +91 73985 16177. Send the product name and pack size.
• Email: nathmills0.1@gmail.com
• Visit the mill: Nath Mills, 129, Rampur Kalan, Tanda, Ambedkar Nagar, Uttar Pradesh 224190.

You can also bring your own dried peas to our chakki in Rampur Kalan, Tanda. Pulses are ground for ₹4 per kg.

Looking for a ready-to-mix flour for summer drinks? See our Diet Sattu and the Sattu Powder Guide.

FAQ about matar besan

What is matar besan made of?

Matar besan is made from dried peas (matar) ground into a fine flour. Nath Mills Matar Besan lists only peas as its ingredient.

Can I use matar besan instead of chana besan?

Yes, for cheela, pakoras, paratha fillings and snacks. You can also mix the two half-and-half.

Is matar besan the same as pea flour?

Yes. Matar besan, matar ka besan and pea flour mean the same product in this guide.

What pack sizes does Nath Mills sell?

Matar Besan is sold in 500 g, 1 kg, 2 kg and 5 kg packs on nathmills.in.

Can I get my own peas ground at Nath Mills?

Yes. Bring them to our chakki in Rampur Kalan, Tanda. Pulses are ground for ₹4 per kg.

How should I store matar besan?

Keep it in a cool, dry place, in an airtight container after opening, away from sunlight, and use a dry spoon. Follow the details printed on the pack.