Cook peas in little water, adding salt till soft. Drain the water and grind it to a coarse paste. Keep it aside.
Combine wheat flour, a pinch of salt, 1 tsp of oil, mix well and knead it into a soft dough adding warm water just as you prepare for chapati. Let it sit for 15-20 minutes.
Meantime we will prepare the stuffing for the peas paratha.
Heat 3 tsp of oil, add jeera seeds, when it sizzles, add finely chopped onions, green chillies and saute till it turns golden brown.
Add ginger garlic paste and saute for a few more minutes.
Add all the spice powder and needed salt. (we have already added salt to peas, so add less now)
Add the ground peas paste and saute till all the water evaporates. Keep it aside.
Divide the dough into equal pieces and make smooth balls. Take a ball, flatten it and roll it out into a medium circle dusting wheat flour.
Then roll it out again with the stuffing (with sealed part on the top) dusting wheat flour.
Heat a griddle or tawa, put the rolled out paratha on it, when bubbles appear on the surface, apply a tsp of oil and flip it over to the other side.
Drizzle another tsp of oil on the other side and cook both sides well till golden specs appear. Remove from heat. Repeat the same process for the rest of the dough.
Peas Pulao (pattani sadam)
Aloo Matar (dry sabji)
Cabbage stir fry (with peas)
Ways to include peas in out diet
You can add peas to simple stir fry, any kootu, upma, pulao, biryani, make stuffed parathas, sundals etc.
More Paratha recipes
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