Pea Paratha Recipe – Easy Indian Flatbread with Green Pea & Spices

Last Updated on 4 months by Neha Deshmukh

Pea Paratha Recipe – Easy Indian Flatbread with Green Pea & Spices

Hey everyone! If you’re anything like me, you’re always looking for ways to sneak a little extra veggie goodness into your meals. And honestly, what’s better than a warm, comforting paratha? Today, I’m sharing my go-to recipe for Pea Parathas – a vibrant, flavorful flatbread that’s surprisingly easy to make. I first made these when my little one was a picky eater, and they were a huge hit! They’re perfect for breakfast, lunch, or even a light dinner.

Why You’ll Love This Recipe

These Pea Parathas are a winner for so many reasons. They’re packed with protein and fiber from the peas, bursting with aromatic spices, and incredibly satisfying. Plus, they’re a fantastic way to use up leftover cooked peas (or frozen ones!). They’re also super versatile – you can adjust the spice level to your liking and serve them with your favorite accompaniments. Trust me, once you try these, they’ll become a regular in your rotation.

Ingredients

Here’s what you’ll need to make these delicious Pea Parathas:

• 1 cup peas
• A handful of coriander (cilantro)
• 1 inch ginger
• 2 green chilies
• 2 tbsp water
• 2 cups wheat flour (atta)
• 1 tsp cumin powder
• ½ tsp garam masala
• ½ tsp aamchur (dry mango powder)
• ½ tsp salt (or to taste)
• 2 tsp oil
• Approximately ¾ cup water (for kneading)
• Oil for roasting

Ingredient Notes

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

• Aamchur powder is a game-changer. It adds a lovely tangy flavor that balances the sweetness of the peas. If you can’t find it, I’ll share a substitution in the FAQs!
• I prefer using whole wheat flour (atta) for parathas. It gives them a lovely rustic texture and a slightly nutty flavor. You can find it at most Indian grocery stores.
• Spice blends can vary regionally. Feel free to adjust the garam masala to your preference. Some blends are hotter than others! My dadi (grandmother) always added a pinch of red chili powder to hers for extra warmth.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the pea paste. Blend the peas, coriander, ginger, green chilies, and 2 tablespoons of water in a blender or food processor until you have a smooth, vibrant green paste. Set this aside.
2. In a large bowl, combine the wheat flour, cumin powder, garam masala, aamchur powder, salt, and 2 teaspoons of oil. Mix well.
3. Now, add the pea paste to the flour mixture. Start kneading, gradually adding water (about ¾ cup) until you form a soft, pliable dough. Don’t add all the water at once – you might not need it all!
4. Once the dough comes together, knead it for 5-7 minutes until it’s smooth and elastic. Cover it with a damp cloth and let it rest for at least 15 minutes. This helps the gluten relax, making the parathas softer.
5. Divide the dough into equal-sized balls (about the size of a golf ball).
6. On a lightly floured surface, roll each dough ball into a thin circle, about 6-7 inches in diameter. Don’t worry if they’re not perfect circles – that’s part of the charm!
7. Heat a hot tawa (flat griddle) over medium heat. Place the rolled paratha on the tawa and cook for about 30 seconds to a minute, until small bubbles start to appear.
8. Flip the paratha and brush the other side with a little oil. Cook for another 30 seconds to a minute, until golden brown spots appear.
9. Flip again and cook for another 30 seconds, brushing with oil as needed, until both sides are evenly golden brown and slightly puffed up.
10. Remove from the tawa and serve hot!

Expert Tips

• Don’t overcrowd the tawa. Cook one paratha at a time for the best results.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Rolling the parathas evenly is key. Practice makes perfect!
• A hot tawa is essential for getting those beautiful golden brown spots.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure the oil you use is plant-based.
• Gluten-Free Adaptation: For a gluten-free version, use a gluten-free flour blend designed for roti or paratha. Jowar (sorghum) flour or bajra (pearl millet) flour work well. You might need to adjust the amount of water.
• Spice Level Adjustment: For a milder flavor, reduce or omit the green chilies. For a spicier kick, add a pinch of red chili powder to the dough.
• Festival Adaptations: These parathas are perfect for festivals like Holi and Janmashtami. They’re a colorful and flavorful addition to any festive spread. My family loves to serve them with a special mango lassi during Holi!

Serving Suggestions

Pea Parathas are delicious on their own, but they’re even better with accompaniments! Here are a few of my favorites:

• Raita (yogurt dip)
• Pickle (mango pickle is a classic!)
• A dollop of butter or ghee
• A side of fresh salad

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

What type of flour is best for making parathas?

Whole wheat flour (atta) is traditionally used for parathas. It gives them a lovely texture and flavor.

Can I use frozen peas for this recipe?

Absolutely! Frozen peas work just as well as fresh peas. Just make sure to thaw them completely before blending.

How can I prevent the parathas from becoming hard?

Kneading the dough well and letting it rest are key to soft parathas. Also, don’t overcook them on the tawa.

What is aamchur and can I substitute it?

Aamchur is dried mango powder, used for its tangy flavor. If you can’t find it, you can substitute it with 1 tablespoon of lemon juice or a pinch of citric acid.

How do I get the perfect golden brown color on the parathas?

Make sure your tawa is hot enough and use enough oil while cooking.

Can I make the dough ahead of time?

Yes, you can! You can make the dough a day in advance and store it in the refrigerator. Just bring it to room temperature before rolling.