Healthy Winter Recipe: Real Green Pea Paratha
Green Pea is one winter vegetable, currently found in abundance in the markets. It looks pretty, cooks easy and is unquestionably healthy.
Peas are low in fat, high in Vitamin C & Vitamin K and a very good source of dietary fibre. The sweet and mild flavour of peas is such that the vegetable can be easily transformed and adapted to any dish. My family, particularly, enjoys parathas made of green peas.
Green Pea Paratha or Matar Paratha, in my opinion, is a healthier and easier alternative to the famous Matar Pooris that are relished for breakfast across India.
I have come across many Green Pea Paratha recipes that use a list of ingredients which overpower the humble pea, defeating the entire idea of a green pea recipe. This recipe, however, uses few basic ingredients and is easy to make. The outer covering is made using whole wheat or refined flour while the stuffing has 100% green peas and no other filler ingredients. Peas are high in starch which means they do not need any external binding ingredients; this stuffing uses the binding power of peas and lets their actual flavour come out. Try this out to enjoy the peas’ taste to the fullest!
Green Peas Paratha Recipe
Makes 10 to 12 parathas
- For paratha dough
- 2 cups whole wheat or refined wheat flour
- 2 tablespoons oil
- 2 pinches of salt
For the paratha filling
- 2 cups - freshly shelled Green Peas
- 2-3 nos - Green chillies
- 1 teaspoon chopped ginger
- ½ teaspoon jeera /cumin powder
- 2 tablespoons oil or butter
- Salt to taste
Ghee / Clarified Butter – As required to cook the parathas
Fresh curds / yoghurt & tangy mango pickle to serve with parathas
Step 1: First prepare stiff dough using the given ingredients and water. Cover the dough and keep it aside or refrigerate while the filling is being made.
Step 2: For the filling, put green peas, green chillies, ginger, cumin powder and salt in a mixer jar and coarsely churn it.
Step 3: In a wide (wider the better) non-stick pan, heat the oil. Once hot add in the green pea mixture and sauté for 5 minutes.
Step 4: Spread out the mixture as thinly as possible on the pan, lower the flame and let it cook. This will take about 10 to 15 minutes, cook till the raw smell of the peas vanishes and you get sweet smelling cooked pea aroma. The mixture is also ready when you are able to mould it easily.
Insert image pea paratha filling
Step 5: Take off flame, check for taste and let it cool for 15 minutes.
Step 6: Take the prepared dough and portion it into small balls.
Step 7: Heat a griddle on medium flame, roll each portion into a thick disc and place about a tablespoon of green pea mixture in the centre, bring the dough from the sides together and seal the filling.
Step 8: Roll carefully into medium thick or ½ centimetre thick parathas.
Step 9: Place paratha on the hot griddle and roast on both sides using oil / ghee.
Step 10: Repeat the same with remaining dough balls, one at a time.
Step 11: Serve parathas hot off the tawa with fresh curds and tangy mango pickle.
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