‘Tis the season of fresh green peas and while I always have on hand large packet of frozen peas, the taste of fresh green peas is something else.

There is an extremely simple recipe – which my friend had shared with me last season, where if you buy large quantities of peas, say 2 kilos or so, you shell them and grind with chillies, ginger and salt, then on a slow flame with a tadka of some cumin, saute this paste with some amchoor powder till quite dry. Store in freezer in small containers and use as a stuffing for parathas to make instant lunches or dinners when required. My version is a slight modification on this as I had just a cup of shelled peas on hand, so I ground them, sauteed and mixed in the flours directly to make these green parathas. These are lovely for a hearty weekend breakfast or your kiddie’s lunch box.

Recipe for Green Peas Parathas

Makes 4

Under 30 minutes

Fresh green peas parathas

'Tis the season of fresh green peas and while I always have on hand large packet of frozen peas, the taste of fresh green peas is something else. There is an extremely simple recipe - which my friend had shared with me last season, where if you buy large quantities of peas, say 2 kilos or so, you sh

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Ingredients

1 cup peas fresh shelled
3 green chillies
1 ginger largish knob of
1 tsp salt so
1 tsp cumin seeds
pinch asafoetida (hing)
1 tsp amchoor powder (dried mango powder)
1/2 cup atta
1/2 cup atta makkai (corn meal)
flour some for dusting

Instructions

In a mixer, grind the first four ingredients to a coarse paste.
Take the oil in a non-stick kadai (preferably), heat on medium flame, splutter the cumin seeds, add a pinch of asafoetida to this.
Transfer the pea paste to the oil and saute on medium flame with the amchoor powder till nearly dry. The amchoor not only adds a tangy taste but also helps in drying out the mixture faster - due to its astringent quality. For this quantity, the process will take 7-10 minutes.
Transfer the ready masala to a bowl. Add the flours and some salt if required and knead to a dough sprinkling some water if needed to bind ( I had to use just a tsp of water of so).
Make four balls and roll out gently into thick parathas, using some flour for dusting.
Heat a skillet, cook the parathas on both sides on medium flame till golden spots appear, brush with butter or ghee if you like once the sides are cooked.

Notes

Serve hot with a chilled raita and pickle of your choice.

I love these chunky parathas which have equal quantities of peas and flour, so its a cross between a hara-bhara patties and a paratha. You could substitute other shelled veggies like fresh green tuvar or fresh green garbanzo instead of peas.

Note:

you can use just 1 cup atta instead of a mix of atta and makkai atta

For preparing large quantity of peas-masala to freeze, the procedure is same up to this stage. Just add more chillies, ginger and adjust spices / seasonings.

If you'd like the masala as a stuffing, then use whole wheat atta for the outer cover and prepare like you would any other stuffed paratha.

Comments

Raaga says: January 23, 2010 at 10:17 am

I used to make these very often… from a Tarla Dalal book (where else ;-)) Love them 🙂 Breakfast tomorrow 🙂

Rujuta says: January 23, 2010 at 12:11 pm

Hi….. Yours is one of the first blogs that I started reading……but never managed to leave feedbackPeas Paratha looks delicious.You have great blog with a treasure of recipes…..http://theworldaccordingtorujuta.blogspot.com/

Veggie Hut says: January 23, 2010 at 12:15 pm

Appetizing Paratha…CheersJyoti

Ranjani says: January 23, 2010 at 9:33 pm

What a great way to eat peas, I’m trying this with frozen peas, am yet to find fresh peas that need shelling!

Manju says: January 24, 2010 at 7:32 am

heyy you are back!! I know I know, its kinda late for me to say that. But I somehow didnt notice 🙁 Gonna go check all those posts i missed. Great parathas, btw!

Mansi says: January 24, 2010 at 9:42 am

This sounds so refreshing..will try this for sure…I tried your ‘Fortified Poha’ and me and my family liked it very much. Thanks.

Anonymous says: January 24, 2010 at 11:08 am

Raaga – Hope you had them for brekkie already!Thanks Jyoti.Rujuta – welcome back! Will surely check your blog out – the mushroom rice with chat masala sounds like a fresh idea!Ranjani – i’m sure it will work with frozen too, only the sauteeing to dry will take longer than fresh, i’m assuming.Superchef – been trying to come back for sometime now, hope this time it’s for good! Thanks for the welcome :)Mansi – thanks for that! Hope you’ll like this too.

Mints! says: January 24, 2010 at 3:47 pm

Lovely color. I used to make these very often but as stuffed parathas. This style sounds easier, may be not. Got an idea for dinner tonight.

ruchikacooks says: January 24, 2010 at 7:18 pm

parathas look so good and colorful. With some pickle and dahi, can just keep eating.

Miri says: January 25, 2010 at 4:57 am

Thats a great idea…and I love the green peas in season too!

Vanamala Hebbar says: January 25, 2010 at 8:37 pm

lovely color parathas….very nice

Cynthia says: January 27, 2010 at 7:57 pm

A couple of these with a big cup of tea for breakfast or dinner and I would be a happy woman.

DEESHA says: January 28, 2010 at 8:47 pm

I love peas too. lovely parathas there

Kamini says: February 3, 2010 at 9:29 pm

Oh wow, those parathas look eat-off-the-screen delicious! Fresh peas a a rarity here, but I have to try them with frozen ones.

Anonymous says: November 5, 2012 at 9:50 pm

Hi Nandita, I recently discovered your blog and am loving it ! In regard to this recipe, is there an alternate to amchoor powder which can be used in the mixture.ThanksRupa

Fresh green peas parathas