• Gobi mutter paratha
  • Pumpkin Paratha

Preparation Time : 10 mins | Cooking Time : 25 Mins | Serves: 5 parathas

Green peas 1/2 cup Turmeric powder 1/4 tsp Salt as needed Sugar 1/2 tsp Oil 2 tsp Green chili 1 Ginger a small piece Atta | Whole wheat flour 1 cup Ghee or oil to smear on the paratha Asafoetida 1/4 tsp For the spice mix Red chili 2-3 Cloves 2 Elachi | cardamom 1 Coriander seeds 2 tsp Cumin seeds 1 tsp Fennel seeds | sombu 1 tsp Cinnamon a small stick Method:

  • Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.
  • I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely.
  • Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame.
  • Switch off the flame and add the fennel seeds.
  • Allow this to cool.
  • Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.
  • Grind the peas, green chili and ginger into a coarse paste.
  • In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture.
  • Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt.
  • Mix well and cook till the mixture becomes dry.
  • Switch off the flame and let this completely dry.
  • Take one dough ball and dust this with dry flour.
  • Roll this into a thick disc.
  • Place 1 tblsp of Peas mixture on this.
  • Cover this as how we do for modakam,by bringing the edges together.
  • Dust this in the dry flour and roll this gently into parathas.
  • I always love my parathas bit thinner, if you want this thick roll accordingly.
  • Heat a tawa and cook the paratha on both sides.
  • Smear oil or ghee on both sides.
  • Serve hot with plain yogurt.

The filling was perfect for 5 parathas. I was left with one dough ball. So you can add 2 tblsp extra peas to make the filling more for that extra dough.

Peas- paratha recipe - 1

Method with step wise pictures:

  • Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.
peas paratha 5 - 2
  • I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely.
  • Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame.
  • Switch off the flame and add the fennel seeds.
peas paratha 1 - 3
  • Allow this to cool.
  • Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.
peas paratha 2 - 4
  • Grind the peas, green chili and ginger into a coarse paste.
peas paratha 3 - 5
  • In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture.
  • Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt.
  • I added 3 tsp but felt it was bit more. So reduce to 1.5-2 tsp.
  • Mix well and cook till the mixture becomes dry.
  • Switch off the flame and let this completely dry.
peas paratha 4 - 6
  • Take one dough ball and dust this with dry flour.
  • Roll this into a thick disc.
peas paratha 6 - 7
  • Place 1 tblsp of Peas mixture on this.
  • Cover this as how we do for modakam,by bringing the edges together.
  • Dust this in the dry flour and roll this gently into parathas.
peas paratha 7 - 8
  • I always love my parathas bit thinner, if you want this thick roll accordingly.
  • Heat a tawa and cook the paratha on both sides.
peas paratha 8 - 9
  • Smear oil or ghee on both sides.
  • Serve hot with plain yogurt.
Peas-paratha recipe - 10
  • The same can be made as kachori. For making kachori, check out my Dal kachori recipe for the outer cover.
  • I made this peas paratha slightly spicy, if you want this mild spice, add 1-2 red chili or skip the green chili.