Green Peas Paratha

These days I am in a paratha making spree. I love to try out various parathas and pair it with different types of dips and raita. You can see a list of parathas on the blog by clicking here. Actually it’s quite easy to make such parathas. You don’t require an exotic accompaniment with these and they are also very convenient to serve. You can pack them in your kid’s tiffin box and they can eat it fast during the small break that they get for lunch. Also it’s less

messy and cumbersome than eating roti and subzi separately.

You can either make a spiced puree of blanched peas and knead the dough using it and then make medium thick parathas or make a filling separately and then make a stuffed paratha. The choice is entirely yours. I prefer a stuffed version. If you are using frozen peas, then simply blanch it in hot water for few minutes before grinding them coarsely. I prefer using fresh peas (especially since it’s winter time and fresh ones are easily available and that too at a much cheaper rate).

All you need to do is to cook the fresh peas and then crush them coarsely along with some green chilies, garlic and coriander leaves. Saute them with spices of your choice. Allow the mixture to cool and then stuff it in the rolled dough and make parathas. Serve it with curd or raita or chutney or pickle.

Ingredients:

• Whole wheat flour
• Salt to taste
• Green peas 1.5-2 cups
• Green chilies 3-4
• Garlic 3-4 cloves
• Ginger 1 inch piece
• Coriander leaves 2-3 sprigs
• Mint leaves 10-12
• Amchur powder a pinch
• Grated paneer 1-2 tbsp (optional)
• Refined oil as required

Method:

• Add salt to the whole wheat flour and knead into a soft dough using water.
• Allow the dough to rest for atleast half an hour.
• Blanch the green peas in boiling water for 4-5 minutes.

• Strain and transfer it into a bowl of ice cold water.

• Add green chilies, garlic, ginger and blanched peas in a mixer jar and grind till you get a coarse paste.

• Heat a teaspoon of oil in a pan and add some cumin seeds.
• When they splutter, add the coarsely ground peas and saute for 3-4 minutes.
• Remove from fire and add amchur powder and finely chopped coriander and mint leaves.

• Cool the mixture.
• Make small balls of the dough and roll into discs of around 4 inch diameter.

• Sprinkle a generous amount of the filling and cover it with another rolled disc. Seal the edges well.

• Dust some flour and roll again into a roti of around 8 inch diameter.

• Heat a skillet and cook the parathas till it’s golden on both sides. Sprinkle oil or ghee.

• Repeat with the remaining dough.
• Serve these parathas with a raita of your choice. Enjoy 🙂