Matar ke parathe is one of the top picks for the kids’ dinner or lunchbox. Back in the days when the elder girl took her lunchbox from home, she would always ask for extras to share with her friends. Knowing that she’s a Paratha (stuffed indian flatbread) fan, I am not surprised. And thanks to her, there are considerable varieties of parathas on the blog too :
- Multigrain Aloo Methi Paratha
- Makuni (sattu Paratha) from Bihar
- Paneer Cabbage Paratha
- Gobhi Paratha (cauliflower stuffed flatbread)
- Paneer Aloo Paratha
- Stuffed Broccoli Parathas
- Palak Paneer Paratha
- Alu Paratha
- Paneer Mooli Wholegrain Paratha
- Spring Onion Parathas
- Carrot-Dill Paratha
I have bookmarked and tried many more unique ones from various blogs, but yet to click them for the blog. For now, this Winter special (and actually kids’ special) Peas Paratha makes it way for BM#100 Stuffed dishes theme this week. Hope you liked the earlier two dishes – Mini stuffed Ragi Crepes and Vegan + GF Stuffed Peppers in tomato gravy posted earlier this week !
Fresh peas make very good parathas here, but frozen peas have worked their magic too ! Use whatever you have on hand and serve with a quick tomato chutney (that we ALWAYS make for parathas!) or just dahi (yoghurt) / pickle.
Prep time – 20 mins , Cook time – 20 mins, Makes – 6
Matar ke Parathe | Peas Paratha (Vegan flatbread with stuffed peas)
Wholewheat Atta – 1.5 cups
Salt – to taste
ajwain / carrom seeds – 1/8 tsp
Warm water – to knead the dough
Oil – 1 TBSP + quantity required to shallow fry the parathas
Fresh or frozen peas – 2/3 cup
Oil – 1 TBSP
Garam Masala – 1 tsp
Gren chillies / grated ginger – 1/2 tsp
Salt – to taste
Roasted cumin powder – 1/2 tsp
Dry Coriander powder – 1 heaped teaspoon
Crushed Kasuri Methi – 1/2 tsp
Crushed Anardana (dried pomogranate) – 1/2 TBSP (can substitute with amchoor / dry mango powder)
Red chilli powder – 1/2 tsp
Dough / Outer Covering:
Sieve the flour, salt in a large bowl, add the crushed ajwain, mix and slowly add warm water to knead to a semi soft dough. I required approximately 2/3 cup water (this may vary quite a bit depending on your flour mix). add 2 tsp of oil, and knead again for 5-7 mins to make a very pliable dough. Cover with a damp kitchen towel till use.
PIN FOR LATER
Blanch the fresh or frozen peas with a pinch of salt and sugar. Drain and crush lightly with your palm and keep aside. In a non stick pan, add oil. add chopped chillies, ginger, boiled and crumbled peas, salt, rest of the spices and mix well till the mixture .Finish with anardana powder. mix well, let this mixture cool fully (You may make this ahead and refrigerate it to use it the next day for breakfast like I did)
Making the Paratha:
Knead dough again for 2 mins (if using refrigerated dough, bring to room temperature an hour before making parathas)
Take a large lemon sized dough. roll it into a a 3 inch dish, apply a film of oil, place 1 tablespoon of filling, and bring on the edges to the top like we would stuff a bun.
Flatten it slightly with fingers and roll very gently with a generous dusting of flour.
Roll to a medium sized paratha of 2-3 mm thickness (depending on how thick or thin you like your paratha).
Place on hot tava, cook on both sides, drizzling a tsp of oil around the edges and the face of the paratha.
Repeat for rest of the parathas.