Peas Paratha is a lovely paratha recipe with mildly spiced peas and potato as a stuffing, served with a generous dollop of butter and spiced yogurt.
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Peas Paratha
Peas Paratha is made of wheat flour dough with a peas and potatoes stuffing flavored with fresh herbs and spices.
It makes for a wonderful breakfast, lunch or dinner and tastes great even when cold. This makes it a great dish to pack for school or office dabbas.
Peas are a winter vegetable, but with it available through the year in the frozen form, you can make it absolutely anytime.
Ingredients for Peas Paratha
Freshly shelled peas are one of the main ingredients in Peas paratha. The months of December, January and February are the time when fresh peas are available in the market plenty. You can prepare this paratha with frozen peas as well.
Potato – I prefer to add one small potato to the filling to make the stuffing a homogenous mixture.
Besan/ Kadala Maavu – This helps with absorbing any moisture that peas bring when made into a puree. You can add any flour too, that will aid in absorbing moisture, but besan adds a nice nutty flavour to the filling.
Herbs and Spices – Green Chillies, Corainder leaves, Jeera and Garam Masala. These ingredients are readily available to anyone. If they aren’t, you can use simple turmeric powder, red chilli powder and coriander powder. The idea is to make the stuffing as flavourful as possible. Add just enough to complement the sweetness of the peas.
To make the dough – you will need 2 cups of Atta (wheat flour), 1 cup of water and a 1/2 tsp of salt.
How to make Peas paratha?
Making the dough
The first step is to make the dough for the paratha. Take two cups of atta and add 1/2 tsp salt. Mix them well. Add water little by little and bring the dough together. The dough should be soft to the touch and without cracks.
Once you’ve brought the dough together, cover the dough with a wet kitchen towel or you can even just close the container. Allow it to rest for a minimum of twenty minutes. After 20 minutes, knead the dough for a full five minutes. This will ensure that the dough is further smooth and the paratha will puff up at the cooking stage.
Making the Peas stuffing
Take a pot of water and allow it to come to a boil. Lower the flame and add the shelled peas to it along with a 1/2 tsp salt. The peas should cook in 10-12 minutes. Alternatively, you can pressure cook the peas for 2-3 whistles and allow the pressure to come down naturally.
You will also need to cook one small potato to a mashable texture like with making a stuffing for aloo paratha. If you are pressure cooking your peas, you can add the potato along with it too. Else you can separately boil the potato too.
While the peas and potato are cooking, prep your herbs and spices. You may finely chop the green chillies, coriander leaves and keep them aside.
After cooking the peas, drain the water thoroughly and transfer them to a bowl. Peel the potato and add it to the bowl with the peas. Mash both the peas and potato together until no lumps are visible.
Peas to have a lot of water in them, so at this stage you can add one tablespoon of besan and mix the peas paratha mixture. If the stuffing is still watery/full of moisture, sprinkle in one more teaspoon of besan. Making the peas mixture dry is essential because if the peas’ stuffing is too moist, you will have difficulties in rolling out the paratha.
Finally, add the spices and herbs that you have prepped – green chillies, coriander leaves, jeera and garam masala. Give it all a good mix and keep aside.
Rolling out and cooking the peas paratha
Pinch out a small portion of the dough and roll it until it’s about 5 inches in diameter. Take a generous helping of the peas stuffing and roll it into a ball; place it in the middle of the dough.
Close the stuffing by bringing the sides of the dough together. Pinch off the excess dough.
Sprinkle some atta on the surface and coat the prepared peas paratha dough on both sides in the atta as well. Roll the paratha as thin as you can. At this stage, you will know whether your stuffing has too much moisture in it. If it does, you might experience some difficulty in rolling. Just sprinkle some more atta and try not to roll any further.
(Add more besan to your peas stuffing to reduce the moisture content in it)
Once the parathas are rolled out, place a tawa on medium to high heat. Once the tawa is hot, place the paratha and cook on both sides until you see brown spots. Lower the flame, apply some ghee to one side and flip it to the other side and apply some more ghee.
Press the paratha to the tawa and you will notice at this stage that the paratha will puff up. Once you see that both sides are cooked, take the paratha off the tawa and serve it hot with curd and a pickle of your choice.
Cook all the rolled out parathas and you have a delicious meal on your plate!
Shelf life and storage
The peas stuffing can be prepared and kept in the fridge for up to a day. But it is best to consume it on the same day.
Peas paratha tastes good even when cold, so it makes a good lunch dabba recipe for kids and office goers.
Parathas, in general, don’t taste good when stored in the fridge, so it’s best avoided.
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Recipe
Peas Paratha
Ingredients
For the Peas Paratha filling
- 1 cup Fresh or frozen peas
- 1 medium Potato
- 1½-2 tbsp Besan
- ½ tsp Garam Masala
- 2 Green Chillies finely chopped
- 2 tbsp Coriander Leaves finely chopped
- ½ tsp Jeera
- ½ tsp Salt
For the Dough
- 2 cups Atta (wheat flour)
- 1 tsp Salt
- 1 cup Water
Instructions
Making the dough for the Paratha
- Take a large plate or a bowl and add two cups of wheat flour to it. Sprinkle the salt into the bowl of flour and mix with your hands.
- Now, add water to the dough little by little and starting kneading the dough. Make a smooth and soft dough without any pockets flour in it. This process roughly takes 5-10 minutes.
- You know it is ready for resting when you do not see any cracks in the dough.
- Cover the container or plate with another lid or a moist muslin cloth. Let it rest for a minimum of 15 minutes.
Peas filling for the paratha
- To a pressure cooker, add one cup of frozen peas and a cleaned medium sized potato cut up into small chunks. Cook for three whistles and allow the pressure to come down naturally. (If you are using fresh peas, you can cook it for 3-4 whistles until they are tender and mashable)(Frozen peas have already been through a round of par-boiling so, it needs less time to cook)
- Open the cooker and remove the potatoes and remove the skin. Mash them with your hands and add to a bowl. Take the cooked peas with your hands/strainer and avoid collecting the water along with it.
- Mash the peas and potatoes together and mix them well. You will notice that the mixture is slightly damp. So, at this stage, add the besan powder along with the jeera and garam masala.
- Make sure that the moisture content is reduced significantly to avoid issues while rolling out the parathas.
- Add the finely chopped coriander leaves, green chillies, jeera and salt. Mix all the ingredients well and your paratha stuffing is ready.
Cooking the Paratha
- Take the rested dough and divide them into equal sized balls.
- Pick one dough ball and dip it in wheat flour. Sprinkle some wheat flour on the surface and start rolling out the dough.
- When the dough is about 5 cm wide, take a small portion of the peas stuffing and place it in the centre.
- Close the stuffing by bringing the sides of the dough together and pinch off excess dough.
- Dip the stuffed dough in some more wheat flour on both sides. Roll it out as thin as you can without the stuffing popping out of the dough.
- Place an iron tawa on medium to high flame. Once the tawa is hot, place the rolled out paratha. Let the paratha cook on one side until you see a few brown spots. Flip to the other side and allow for brown spots to appear.
- At this stage, lower the flame and apply some ghee on top of the paratha. Flip the paratha and apply ghee to the other side as well.
- Your Peas Paratha is ready when both sides are fully cooked and you can see the paratha puff up.
- Serve your Peas Paratha with pickle and curd.
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