Spicy Peas Paratha is a delightful twist on regular flatbread that brings warmth and comfort to your table. I learned this recipe from my grandmother, and it’s become my go-to comfort food. The combination of fresh green peas and hand-ground spices creates magic in every bite. It’s simple enough for weekday meals but special enough for guests.
About the Recipe
This recipe transforms simple ingredients into something extraordinary. The wheat flour outer layer gets crispy while staying soft inside, and the spiced peas filling adds a burst of flavor. It’s perfect for breakfast, lunch, or dinner. You can make it ahead and pack it for lunch boxes too.
Why You’ll Love This Recipe
– Ready in under 45 minutes
– Uses basic pantry ingredients
– Perfect for meal prep
– Kid-friendly (adjust spices to taste)
– Great way to include vegetables
– Freezer-friendly
– No fancy equipment needed
Spicy Peas Paratha
Cooking Tips
– Knead the dough until smooth but not too soft
– Let the dough rest for 15-20 minutes
– Mash peas while they’re still warm
– Roll paratha gently to prevent filling from coming out
– Keep heat medium-low while cooking
– Use enough oil for crispy texture
Serving and Storing Suggestions
Serves 6-8 people. Total prep time: 45 minutes. Serve hot with yogurt, pickle, or butter. Store in an airtight container for up to 2 days in the fridge. Can be frozen for up to a month.
Similar Recipes
- Aloo Paratha (Potato Stuffed Flatbread)
- Paneer Paratha (Cheese Stuffed Flatbread)
- Mixed Vegetable Paratha
Nutrient Benefits
These parathas pack protein from peas, fiber from whole wheat flour, and essential vitamins from fresh herbs and spices. The ginger and spices aid digestion. It’s a balanced meal when served with yogurt.
Spicy Peas Paratha
Ingredients
For Dough:
- 3 cups Wheat Flour
- 3 tsp Oil (for mixing)
- 1/2 tsp Salt
- Oil for frying
For Filling:
- 1 cup Peas (boiled)
- 2 Green Chillies (minced)
- 1/2 inch piece Ginger (minced)
- 2 tbsp Coriander Leaves (chopped)
- Salt to taste
Roast and Powder:
- 1 1/2 tsp Coriander Seeds
- 1/2 tsp Cumin Seeds
- 2 Cloves
- 1/4 inch piece Cinnamon
- 6 to 8 Peppercorns
- 1 Red Chilli
- 1 tsp Aniseeds
Instructions
- Mix together flour, salt, oil.
- Knead to a soft dough, cover and set aside.
- Mash boiled peas and keep aside.
- Heat 2 tblsp oil, add minced ingredients, fry for 3 to 5 minutes.
- When fried, add mashed peas, roasted and powdered masala along with salt, fry 1 minute more. Remove, set aside to cool.
- Take a large lemon size ball of dough, make a cup, using oil while doing so.
- Put some of the filling in, close cup, pat into a round.
- Roll each round carefully on a floured board, dusting with flour into a paratha.
- Put the paratha on a tava on medium heat, cook both sides using ghee or oil till brown and dark spots appear on surface.
- Serve very hot with a mild raitha or just plain curds.
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Frequently Asked Questions
Can I make the dough ahead of time?
Yes. Make the dough and store it in the fridge for up to 24 hours. Bring to room temperature before using.
Can I use frozen peas?
Yes, frozen peas work great. Just thaw and boil them until tender before mashing.
How do I prevent the filling from coming out while rolling?
Don’t overfill the paratha, seal edges well, and use light pressure while rolling. Dust with flour as needed.
Is this recipe suitable for beginners?
Yes. While it needs some practice to get perfect shapes, the process is straightforward and forgiving.
