Peas Parathas: Flatbread with Spiced Pea Filling

Parathas stuffed with a spiced peas masala. Peas parathas for a delicious, protein-rich weekend brunch.

You Need:

For the paratha:

• Atta – 2 cups
• Water – to knead

For the stuffing:

• Peas – 3 cups (I used frozen peas)
• Cumin seeds – 1 teaspoon
• Green chilies – 2
• Salt – to taste
• Cumin powder – 1 teaspoon
• Asafoetida – 1 pinch
• Mustard oil – 2 teaspoons
• Cumin seeds – 1 teaspoon
• Coriander leaves – 1 cup, finely chopped

How To Make Peas Parathas:

1. Prepare the stuffing:

Boil the peas in a saucepan with a pinch of salt for 5 minutes. Let it cool. Drain, run cold water through the peas and grind them along with green chilies and salt.

Heat the mustard oil, crackle cumin seeds and add asafoetida. Then add the ground peas and cumin powder. Roast the mixture till it becomes dry (approx. 5 minutes). Finally add the finely chopped coriander leaves, cook for another 2 minutes stirring continuously. Let the mix cool while you work on the paratha dough.

2. Knead, fill, pan-fry the parathas:

For preparing the paratha dough, stuffing the peas masala and rolling and cooking the parathas, following the same process as for soya bean parathas.

[I got a phone call while cooking my parathas today – the cracks on the surface in the picture are because of longer cooking on low flame. Avoid letting that happen :). Will update with better pictures when I make this the next time.]

Update: new photos!

Peas parathas with Indian-style tomato salsa this time…and no crack-causing distractions.

To Serve:

Serve peas parathas hot along with plain homemade yogurt and imli chutney.

Notes:

Try more stuffed paratha recipes: sattu paratha, gur ka paratha, cheese paratha.