Peas Paratha | Peas Stuffed Paratha, You must have eaten all kinds of parathas like paneer paratha, aloo paratha, gobi paratha, and onion paratha etc. Similarly, today we have brought for you parathas stuffed with fresh green peas. This is a balanced mixture of wheat flour and green fresh peas with some Indian spices, which can be given in the morning for breakfast or in the lunch box of children. The green color of the paratha attracts the attention of children, and they like to eat it. So let's know the complete recipe of making peas paratha.
Ingredients
Prepare the dough:
Wheat flour - 2 cups
Oil - 2 teaspoons
Salt - according to taste (3/4 teaspoon)
For the pea stuffing:
Green peas - 500 grams (one cup peeled seeds)
Salt - according to taste (half teaspoon)
Green chilies - 2
Ginger - half inch long piece
Red chili - 1/2 teaspoon
Coriander powder - one teaspoon
Coriander leaves - one tablespoon (finely chopped)
1-2 tablespoons oil for frying
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| Green Pea Stuffed Parathas for Breakfast |
Instructions:
- Sift the wheat flour well in a large vessel, add salt and oil to it and mix and knead a soft dough with lukewarm water. Cover the kneaded dough and keep it aside for 20 minutes. Till then we prepare the stuffing.
- Put 2-3 cups of water in a pan and boil it. Now boil the peas in it till they become soft, let it boil for 10 minutes on medium flame. Now remove the extra water. Now when it cools down, grind it coarsely in a mixer. You can also cook it in a pressure cooker by giving it one whistle.
- After this, grind both green chillies and ginger finely. Add salt, green chillies, ginger paste, red chilli powder, coriander powder and green coriander to the ground peas as per taste and mix well.
- Put the pan on the fire to heat it. Take out a little dough from the kneaded dough, make it round, apply dry flour, and roll it in a diameter of 2 or 3 inches. Apply a little oil on the rolled paratha with a spoon. Now fill one or one and a half spoons of pea stuffing and place it on the oiled part.
- Now lift the paratha from all sides and close it, keep it between both hands and press it with the palms to make it a little bigger, now apply dry flour on it and roll it with a rolling pin to a diameter of 5-6 inches. Keep in mind that the paratha has to be rolled with light hands; the paratha should not tear while rolling. Put the rolled paratha on a hot pan, apply oil/ghee on both sides and turn the paratha and fry it till it becomes brown.
- Serve and eat these matar parathas with potato curry, matar paneer curry, raita and curd chutney.
Note:
- You can also make this paratha in another way. In this, you have to add the pea stuffing directly to the wheat flour and knead it till it becomes soft. Let it rest for 10 minutes and then follow the same process and take a dough ball and roll it in the shape of a chapati and apply oil/ghee on a hot pan and fry it till it becomes golden brown on both sides.
- Apart from the round shape, the shape of the paratha can also be of your choice, which includes square or triangular.
- If you add finely grated fennel seeds to the paratha, its taste will increase even more. You can also eat it with curd.
- You can make this recipe at any time of the day. You can eat it in the morning or evening for breakfast, lunch or dinner.
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