When I tried paratha at the famous “Paratha wali Gali” in Old Delhi, the first thing I thought why they are calling it a paratha !! Why not fried Stuffed Paratha.They just deep fried that stuffed piece in that ocean of oil in-front of me .I am no more fan of that Gali..

I can’t even resist little more butter floating on top of stuffed paratha. Maybe a different kinda was introduced to me by my mom and I am still in love with them. I learnt this art from her ,to me a paratha should give a crunch when you bite but can feel the softness when you chew later.

These stuffed peas paratha are just perfect for your breakfast. It’s filling and at the same time delicious too.

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Green Peas Stuffed Paratha
Green Peas Stuffed Paratha
Green Peas Stuffed Paratha
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Course breads
Cuisine north indian
Prep Time 20 minutes
Cook Time 20 minutes
Servings
Ingredients
Green Peas Stuffed Paratha
Instructions
  1. Take flour,salt in a bowl and mix well. Add oil at center and mix well.Knead a soft dough adding water at once or twice.
  2. In a deep pan boil peas in water.Cook for about 5 min till they are soft.Don't overcook.
  3. Drain the water completely and let it in the strainer for 15 min, so that it will be completely dry.Grind this coarsely with ginger , chili, fennel seed and salt.Your filling is ready.Divide into 8 part.
  4. Divide the dough into 8 equal part. Roll out one portion of the dough into a circle 3" diameter using whole wheat flour.Now place one portion of the filling at the center and bring together the edges to the center and seal it.Take flour and roll this stuffed ball into a circular disc.It's ok if little stuffing come outside at edges.
  5. Cook paratha on a hot griddle for 30 sec each side.At this particular stage brush around 1 tsp oil both side.You can use a pastry brush to spread oil all over.Below is the image how it look.
  6. Cook both side till they are golden brown.Serve with any pickle of your choice or curd or enjoy as it is.
Recipe Notes

 

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