3. Flatbreads(Roti, Paratha)

Peas Paratha


For stuffing:

  • 2 cups Green peas
  • 1 tablespoon Oil
  • ½ cup Red onion chopped finely
  • 1 Green chili chopped finely
  • 1 teaspoon Ginger paste or freshly grated or crushed
  • 1 teaspoon Garlic paste or freshly grated
  • Salt to taste
  • 1 ½ teaspoon Red chili powder
  • 1 teaspoon Coriander powder
  • ½ teaspoon Garam masala

For matar(peas) paratha dough:

  • 2 cups Whole wheat flour (Chapati atta) + more for dusting
  • Salt to taste
  • 2 tablespoon Oil + more for making paratha
  • ¾ cup + 2 tablespoons Water


Making stuffing:

  • First boil the green peas. Here I have used frozen peas and cooked in microwave for 4-5 minutes. If using fresh peas, it will take little longer in microwave. Instead you can boil in pressure cooker or steam them.
  • Drain the peas very well. We do not need any water left in matar.
  • Take drained green peas in a food processor. Roughly crush them. Do not make smooth paste.
  • Heat the oil in a pan on medium heat. Once hot add chopped onion and salt.
  • Cook till onions get soft and turns translucent or light brown in color.
  • Now add green chili, ginger paste and garlic paste. Saute for a minute.
  • Now add crushed peas. Mix well.
  • Add red chili powder, coriander powder and garam masala. Mix well and cook it with stirring occasionally.
  • Cook till almost all the moisture evaporates. It took me about 6-7 minutes.
  • Remove it to a plate and let it cool to room temperature. While it is cooling make the dough.

Making the dough:

  • Take atta and salt in a bowl. Mix.
  • Add 2 tablespoons of oil. Mix it by rubbing between your fingers.
  • Now add little water at a time and knead into a dough.
  • Dough should be smooth and soft just like plain paratha dough.
  • Cover it and let it rest for 15-20 minutes.

Making peas paratha recipe:

  • After the resting time, knead the dough once again to make it smooth.
  • Divide it into 10 equal portions. make smooth balls and flatten them between your palm one by one.
  • Now work with once flattened disc at a time. Dip both sides into dry flour.
  • Roll into 4 inch diameter circle using rolling pin and rolling board.
  • Put stuffing in the center. Gather the edges in the center. Pinch it to seal it tightly.
  • Now gently press it using your fingers and make around 3 inch diameter disc.
  • now again dip both sides into dry flour and gently roll into about 6 inch diameter circle.
  • Heat the tawa on medium heat. Once hot, place rolled paratha on it.
  • Fry both sides using little oil till both sides have golden brown spots.
  • Remove it from the tawa and place in insulated container
  • Repeat the same with rest of the dough balls.


Serving: 2paratha | Calories: 281kcal | Carbohydrates: 27.2g | Protein: 6.6g | Fat: 17.5g | Saturated Fat: 2.2g | Cholesterol: 0mg | Sodium: 481mg | Potassium: 181mg | Fiber: 6.7g | Sugar: 4.7g

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