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 cup
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 tsp
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.
Method with step wise pictures:
- Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.
![peas paratha 5](https://www.jeyashriskitchen.com/wp-content/uploads/2022/03/39012095564_9b91ff7a7f_z.jpg)
- 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.
![peas paratha 1](https://www.jeyashriskitchen.com/wp-content/uploads/2022/03/39012095784_4fcfec49fc_z.jpg)
- Allow this to cool.
- Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.
![peas paratha 2](https://www.jeyashriskitchen.com/wp-content/uploads/2022/03/39012095614_c409acca06_z.jpg)
- Grind the peas, green chili and ginger into a coarse paste.
![peas paratha 3](https://www.jeyashriskitchen.com/wp-content/uploads/2022/03/27942434859_e5a07ee7c6_z.jpg)
- 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.
![peas paratha 4](https://www.jeyashriskitchen.com/wp-content/uploads/2022/03/27942434529_91c3cd1e22_z.jpg)
- Take one dough ball and dust this with dry flour.
- Roll this into a thick disc.
![peas paratha 6](https://www.jeyashriskitchen.com/wp-content/uploads/2022/03/27942434329_4c7ed851a0_z.jpg)
- 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.
![peas paratha 7](https://www.jeyashriskitchen.com/wp-content/uploads/2022/03/39012094814_6cdde03b7c_z.jpg)
- I always love my parathas bit thinner, if you want this thick roll accordingly.
- Heat a tawa and cook the paratha on both sides.
![peas paratha 8](https://www.jeyashriskitchen.com/wp-content/uploads/2022/03/25849514228_e20b7c99bd_z.jpg)
- Smear oil or ghee on both sides.
- Serve hot with plain yogurt.
![Peas-paratha recipe Peas-paratha recipe](https://www.jeyashriskitchen.com/wp-content/uploads/2022/03/24851878607_3dca00db08_z.jpg)
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.