Green Pea Paratha Recipe – Authentic Indian Flatbread with Besan

Last Updated on 6 months ago by Neha Deshmukh

Green Pea Paratha Recipe – Authentic Indian Flatbread with Besan

Hey everyone! If you’re anything like me, you absolutely love a good paratha. There’s just something so comforting about a warm, flaky flatbread, especially when it’s stuffed with something delicious. Today, I’m sharing my go-to recipe for Green Pea Paratha – a vibrant, flavorful, and surprisingly easy dish that’s become a family favorite. I first made this for a spring brunch and it was a huge hit! It’s perfect for a weekend breakfast, a light lunch, or even a satisfying dinner.

Why You’ll Love This Recipe

This Green Pea Paratha isn’t just tasty; it’s a little slice of Indian home cooking. It’s packed with fresh flavors, has a lovely texture, and is surprisingly filling. Plus, it’s a fantastic way to sneak in some extra veggies! It’s a bit more special than your everyday roti, but still totally achievable for a weeknight meal.

Ingredients

Here’s what you’ll need to make these delightful parathas:

• 2 cups whole wheat flour (approx. 240g)
• 0.5 teaspoon salt
• 2 teaspoons oil
• 0.5 cup water (approx. 120ml)
• 1.25 cups fresh green peas (approx. 150g)
• 0.5 teaspoon cumin seeds
• 1 tablespoon besan (gram flour) (approx. 70g)
• 1 green chili, finely chopped
• 1 pinch asafoetida (hing)
• 1.5 tablespoons coriander leaves, chopped
• 0.25 teaspoon garam masala
• Salt to taste
• Oil or ghee as needed

Ingredient Notes

Let’s talk ingredients for a sec! A few things make this recipe really shine.

• Besan (Gram Flour): Don’t skip this! Besan adds a lovely nutty flavor and helps bind the pea filling together. It’s a staple in Indian cooking and adds a wonderful texture.
• Asafoetida (Hing): This might seem a little unusual, but trust me on this one. Asafoetida has a pungent aroma when raw, but it mellows out beautifully when cooked, adding a savory depth to the filling. You can find it at most Indian grocery stores.
• Whole Wheat Flour: We’re using whole wheat flour (atta) here because it’s traditional and gives the parathas a lovely rustic flavor and texture. It’s also healthier! It’s the heart of Indian flatbreads.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a large bowl, mix together the whole wheat flour and salt. Add the oil and gradually add water, kneading it all into a soft, pliable dough. It should be smooth and not sticky. Cover and let it rest for at least 30 minutes – this is important for a soft paratha!
2. While the dough rests, let’s tackle the filling. Steam the fresh green peas until they’re tender but still hold their shape. Drain them really well and give them a good mash – don’t make it too smooth, a little texture is nice.
3. Now, heat a small pan and dry roast the cumin seeds until they become fragrant. This really wakes up their flavor! Add the roasted cumin seeds to the mashed peas. In the same pan, roast the besan until it smells aromatic – be careful not to burn it! Add the roasted besan to the peas.
4. Add the chopped green chili, asafoetida, coriander leaves, garam masala, and salt to the pea mixture. Give it a good mix and taste – adjust the seasoning as needed.
5. Divide the dough into small, equal-sized balls. Roll out two balls into 4-5 inch circles. Place a generous spoonful of the pea filling on one circle, and cover it with the second circle. Seal the edges tightly, pressing them together to prevent the filling from escaping.
6. Gently roll the stuffed dough into a 6-7 inch paratha, dusting with flour as needed to prevent sticking. Don’t press too hard, or the filling might burst out!
7. Heat a tawa or skillet over medium-high heat. Place the paratha on the hot tawa and cook for a minute or two on each side. Flip it and brush with a little oil or ghee. Continue cooking, flipping and brushing, until it’s golden brown and beautifully puffed up.

Expert Tips

• Don’t over-knead the dough: Over-kneading can make the parathas tough.
• Resting the dough is key: It allows the gluten to relax, resulting in softer parathas.
• Medium-high heat is your friend: It helps the parathas puff up nicely.
• Use enough oil/ghee: This ensures a golden-brown and flaky texture.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use oil instead of ghee when cooking the parathas.
• Gluten-Free Adaptation: Substitute the whole wheat flour with a gluten-free flour blend. You might need to adjust the amount of water slightly. My friend, who’s gluten-free, loves this version!
• Spice Level Adjustment: If you’re not a fan of spice, reduce the amount of green chili or omit it altogether.
• Festival Adaptation: These parathas are especially popular during Holi and spring festivals in India. They represent the freshness and vibrancy of the season.

Serving Suggestions

Serve these Green Pea Parathas hot off the tawa with a dollop of yogurt, a side of your favorite pickle (mango pickle is amazing with these!), or a smear of butter. They’re also delicious with a simple cup of chai.

Storage Instructions

Leftover parathas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them on a tawa or in a microwave. They’re best enjoyed fresh, though!

FAQs

1. What type of flour is best for making parathas?

Whole wheat flour (atta) is traditionally used and gives the best flavor and texture.

2. Can I use frozen peas for this recipe?

Yes, you can! Just make sure to thaw them completely and drain them well before mashing.

3. How do I prevent the parathas from becoming hard?

Resting the dough properly and not over-kneading it are key. Also, don’t roll them out too thinly.

4. What is asafoetida (hing) and where can I find it?

Asafoetida is a pungent spice used in Indian cooking. You can find it at most Indian grocery stores or online.

5. Can I make the filling ahead of time?

Absolutely! You can prepare the filling a day in advance and store it in the refrigerator.

6. How can I achieve a perfectly puffed-up paratha?

Make sure your tawa is hot enough, and use enough oil or ghee while cooking. Also, don’t press down on the paratha while it’s cooking – let it puff up naturally!