Green peas paratha is a mildly spiced paratha with green peas filling which taste much better than the usual parathas. It goes well with plain yogurt or any raita of your choice and pickle.
Yields: around 15 parathas
For making dough:
- 2 cups(heaped) – Wheat flour
- 1 tsp – Ghee
- 1 tsp – Oil for kneading
- Salt as needed
- Warm water as needed
For making green peas stuffing:
- 2 cups – Green peas (fresh or frozen)
- 1 no – Onion (chopped finely)
- 1 tsp – Ginger garlic crushed
- 1 or 2 – Green chillies (or add as needed)
- 2 tbsp – Coriander leaves
- 1/2 tsp – Coriander powder
- 1/2 tsp – Garam masala powder
- 1/4 tsp – Lemon juice
- 1/2 tsp – Cumin seeds
- 1 pinch – Asafoetida
- 2 tsp – Oil
- Salt to taste
Making of green peas stuffing:
- Take a wide pan, boil green peas in enough water with little salt and pinch of sugar until soft . It will take around 7 to 8 minutes. Drain them and keep aside.
- Take a mixer grinder, add green chillies and coriander leaves, grind it for few seconds. Now add cooked green peas and once again grind them to a coarse paste.
- Heat oil in a pan, season with cumin seeds and asafoetida, followed by chopped onion and ginger garlic crushed along with little salt, saute until translucent.
- Now add coriander powder, garam masala powder and ground green peas paste, mix well and saute for 3 to 4 minutes.
- Finally squeeze some lemon juice, mix well and cook for couple of minutes. Check for salt and if required add more at this stage. Turn off flame and let it cool for 5 to 6 minutes.
Making of green peas paratha:
- Take a mixing bowl, add wheat flour, ghee, salt and warm water together to make a soft dough like we make for chappathi. Knead dough for few minutes and finally add oil once again knead it.
- Set the dough aside and cover it with a damp cloth/plate. Let the dough rest for at least 20 minutes.
- Make equal sized balls out of dough and green peas filling. Roll the dough into 3 inch diameter circles; place filling in the middle and cover completely with dough. Press lightly with your palm and dust with flour before rolling out into thick flat parathas. Continue the same process with rest of dough and filling.
- Heat a tawa, place parathas and cook both sides in medium flame. Drizzle little oil as needed, till golden brown. Serve hot with any raita and pickle.
- Allow the paratha dough to rest for atleast 20 mins.
- Add a pinch of sugar while boiling green peas so that it does not loose its tempting green color.
- I used frozen green peas which tasted as good as fresh one.
- Use green chillies as per your spice level.