Green Pea Parathas

This year’s extended winter is a boon; not only do we get to enjoy the lovely weather but also the endless supply of fresh fruits and vegetables it brings along. Carrot and Peas are the top 2 ingredients of the season that always come home with me after every trip to the market. I pick up nearly a kilo each, every week. The family munches on carrots as a snack, salad and for me, a bowl of carrot easily works as a dinner replacement, select few days of the week. Besides, carrot soup and gajar halwa are the other hot favourites.

Peas are low in fat high in Vitamin C & Vitamin K and a very good source of dietary fiber. 

As for Green Peas, I make stuffed parathas using them. Green Pea Paratha, along with fresh curds and pickle, is the current favourite breakfast of the family. Green Pea Paratha or Matar Paratha, in my opinion, is a healthier and easier alternative to the famous Matar Pooris that are relished for breakfast across India. Plus, if feel, one can taste the green peas better as a stuffing in parathas than pooris.

indian pea bread

It is a known fact that Nabeel loves parathas of any kind and, happily, Green Pea stuffing has also found its way on his approved stuffing list. Cheese tops it by the way. Although, he rarely eats them as breakfast the parathas are always welcome for his snack box. Thrice a week, to be precise.

Peas are high in starch which means they do not need any external binding ingredients; this stuffing uses the binding power of peas and lets their actual flavour come out.

The sweet and mild flavour of peas is such that the vegetable can be easily transformed and adapt to any dish. I have come across many Green Pea Paratha recipes that use a list of ingredients which overpower the humble pea, defeating the entire idea of a green pea recipe; this recipe, however, uses few basic ingredients and is easy to make comparatively. The outer covering is made using whole wheat or refined flour while the stuffing has 100% green peas and no other filler ingredients. Peas are high in starch which means they do not need any external binding ingredients; this stuffing uses the binding power of peas and lets their actual flavour come out. Try this recipe of Green Peas Paratha to know what peas taste like and how they can be delicious on their own.

green pea paratha

Green Peas Paratha Recipe
Makes 10 to 12 parathas

Ingredients
For paratha dough
2 cups whole wheat or refined wheat flour
2 tablespoons oil
2 pinches of salt

For the paratha filling
2 cups – freshly shelled Green Peas
2-3 nos – Green chillies
1 teaspoon chopped ginger
½ teaspoon jeera /cumin powder
2 tablespoons oil or butter
Salt to taste

Ghee / Clarified Butter – as required to cook the parathas
Fresh curds / yougurt & tangy mango pickle to serve with parathas

Method
Step 1 – First prepare stiff dough using the given ingredients and water. Cover the dough and keep it aside or refrigerate while the filling is being made.
Step 2 – For the filling, put green peas, green chillies, ginger, cumin powder and salt in a mixer jar and coarsely churn it.
Step 3 – In a wide (wider the better) non-stick pan, heat the oil. Once hot add in the green pea mixture and sauté for 5 minutes.
Step 4 – Spread out the mixture as thinly as possible on the pan, lower the flame and let it cook. This will take about 10 to 15 minutes, cook till the raw smell of the peas vanishes and you get sweet smelling cooked pea aroma. The mixture is also ready when you are able to mould it easily.
Step 5 – Take off flame, check for taste and let it cool for 15 minutes.
Step 6 – Take the prepared dough and portion it into small balls.
Step 7 – Heat a griddle on medium flame, roll each portion into a thick disc and place about a tablespoon of green pea mixture in the center, bring the dough from the sides together and seal the filling.
Step 8 – Roll carefully into medium thick or ½ centimeter thick parathas.
Step 9 – Place paratha on the hot griddle and roast on both sides using oil / ghee.
Step 10 – Repeat the same with remaining dough balls, one at a time.
Step 11 – Serve parathas hot off the tawa with fresh curds and tangy mango pickle.

matar paratha

Till then, Love Being a Mommy!

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 Disclaimer: This article was originally written for Babychakra and published here
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