Peas Paratha | Peas stuffed paratha,with green peas and fresh masala powder. Peas paratha i have tried many years back but some how didn’t like the way i made,and after that i have never attempted to make Green peas paratha. Few months back, when we organised a meet up,we ordered Peas Kachori from a friend here. It was so awesome and when i asked for the recipe, she passed on a box of peas filling which she made,to me. I tried Paratha with that filling and it tasted so yum. Later i got the recipe from her and finally today i tried Peas paratha following her recipe. She told that this is basically a Bengali peas kachori filling recipe, which she learnt from her friend’s mother in law. I loved the aroma of the freshly spice mix used in this paratha. Check out my
Peas Paratha recipe
 Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 5 parathas
   Green peas 1/2 cup
   Turmeric powder 1/4 tsp
   Salt as needed
   Sugar 1/2 tsp
   Oil 2 tsp
   Green chili 1
   Ginger a small piece
   Atta | Whole wheat flour 1 cupÂ
  Ghee or oil to smear on the paratha
   Asafoetida 1/4 tsp
For the spice mix
  Red chili 2-3
  Cloves  2
  Elachi | cardamom 1
  Coriander seeds 2 tsp
  Cumin seeds 1 tspÂ
  Fennel seeds | sombu 1 tsp
  Cinnamon a small stick
Method:
- Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.
- I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely.
- Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame.
- Switch off the flame and add the fennel seeds.
- Allow this to cool.
- Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.
- Grind the peas, green chili and ginger into a coarse paste.
- In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture.
- Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt.
- Mix well and cook till the mixture becomes dry.
- Switch off the flame and let this completely dry.
- Take one dough ball and dust this with dry flour.
- Roll this into a thick disc.
- Place 1 tblsp of Peas mixture on this.
- Cover this as how we do for modakam,by bringing the edges together.
- Dust this in the dry flour and roll this gently into parathas.
- I always love my parathas bit thinner, if you want this thick roll accordingly.
- Heat a tawa and cook the paratha on both sides.
- Smear oil or ghee on both sides.
- Serve hot with plain yogurt.
  The filling was perfect for 5 parathas. I was left with one dough ball. So you can add 2 tblsp extra peas to make the filling more for that extra dough. Â
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Method with step wise pictures:
- Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.
- I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely.
- Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame.
- Switch off the flame and add the fennel seeds.
- Allow this to cool.
- Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.
- Grind the peas, green chili and ginger into a coarse paste.
- In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture.
- Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt.
- I added 3 tsp but felt it was bit more. So reduce to 1.5-2 tsp.
- Mix well and cook till the mixture becomes dry.
- Switch off the flame and let this completely dry.
- Take one dough ball and dust this with dry flour.
- Roll this into a thick disc.
- Place 1 tblsp of Peas mixture on this.
- Cover this as how we do for modakam,by bringing the edges together.
- Dust this in the dry flour and roll this gently into parathas.
- I always love my parathas bit thinner, if you want this thick roll accordingly.
- Heat a tawa and cook the paratha on both sides.
- Smear oil or ghee on both sides.
- Serve hot with plain yogurt.
Notes:
- The same can be made as kachori. For making kachori, check out my Dal kachori recipe for the outer cover.
- I made this peas paratha slightly spicy, if you want this mild spice, add 1-2 red chili or skip the green chili.
