A wholesome North Indian whole wheat stuffed paratha made with fresh green peas, aromatic spices, and herbs—crisped with desi ghee for that perfect rustic flavour.
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In a bowl, add atta and gradually mix in water to form a soft, smooth dough. Knead well.
Smear with a little oil. Cover and let it rest for 15–20 minutes.
Lightly steam the green peas in a pressure cooker (1 whistle is enough).
Mash them coarsely—they should not be too mushy.
Add chopped onion, herbs, ginger, ajwain, roasted jeera powder, coriander powder, and red chilli powder. Green chilly if you like the paratha to be spicy.
Mix well and add salt into the rolled dough just before stuffing as explained in further steps to avoid moisture release.
Take a small portion of dough and roll it into a ball.
Dust with flour and roll into a small circle.
Lightly smear with desi ghee and sprinkle 2 pinches of salt evenly.
Place a spoonful of stuffing in the centre.
Bring the edges together, seal well, and flatten gently.
Roll carefully into an even paratha.
Heat a tawa on medium flame.
Place the paratha and cook one side until light golden spots appear.
Flip and cook the other side.
Apply desi ghee on both sides and cook until crisp and golden.
Press gently for even cooking.
Serve hot with yoghurt, butter, or your favourite pickle.
Do not over-mash peas – a slightly coarse texture gives better bite and prevents soggy stuffing.
Add salt at the last minute to keep the stuffing dry and easy to roll.
If stuffing feels moist, mix in 1–2 tbsp dry atta or besan to bind it.
Roll gently to avoid tearing—even pressure is key.
For a healthier version, you can dry roast or use minimal ghee.
Add a pinch of amchur (dry mango powder) for a slight tang—enhances flavour beautifully.
Always cook on medium heat—high heat can burn the outside while leaving the inside undercooked.
Can I use frozen peas for the stuffing?
Yes, you can use frozen peas. Just make sure to thaw them before steaming and mashing.
What can I serve with green peas paratha?
You can serve it with yoghurt, butter, or your favourite pickle for a complete meal.
How can I make the stuffing less moist?
If the stuffing feels moist, mix in 1–2 tbsp dry atta or besan to bind it.
Can I make this paratha without ghee?
Yes, you can dry roast the paratha or use minimal ghee for a healthier version.
How do I prevent the paratha from tearing while rolling?
Roll gently with even pressure and ensure the dough is soft and smooth to avoid tearing.
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