To make Matar Pitha, start by boiling 500g of green peas until soft, then drain and mash them. In a pan, heat mustard oil and sauté cumin seeds, garlic, ginger, and green chili until fragrant. Add the mashed peas, coriander leaves, salt, turmeric powder, and hing, mixing well and cooking for a few minutes. Let the mixture cool. In a separate bowl, combine 1.5 cups of rice flour with water to form a smooth dough, then knead in ghee. Divide the dough into small balls, flatten each, place a spoonful of the filling in the center, fold, and seal. Finally, steam the pithas for 15-20 minutes until cooked through.

Matar Pitha is not gluten-free as it is made with rice flour, which is gluten-free. However, if you are looking for a gluten-free option, ensure that the rice flour you use is certified gluten-free and check for any cross-contamination with gluten-containing products.

If you don't have green peas, you can substitute them with mashed potatoes or cooked lentils for a different flavor and texture. Keep in mind that this will change the traditional taste of Matar Pitha, but it can still be delicious!

To store leftover Matar Pitha, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, you can freeze them; just make sure to separate layers with parchment paper to prevent sticking.

Matar Pitha pairs wonderfully with a side of tangy chutney, yogurt, or a spicy pickle. You can also serve it with a light salad or a cup of masala chai for a complete meal or snack experience.