This edamame paratha is a protein packed, nutritious, healthy meal that is made with whole wheat. Serve this vegan paratha for a satisfying lunch or dinner.
Why Edamame Paratha
These parathas are simple flavorful and satisfying. These can in fact be served for any meal. I make parathas with whole wheat flour as they are rich in proteins and fiber. In addition, the edamame filling boosts the protein content. Double proteins! That's the reason why you should make these parathas.
This is a great choice to pack as a lunch for kids and you can be assured that your kid gets a great nourishment at school having a tasty lunch of this paratha. Not only for kids, this is perfect for anyone. I serve this for lunch or dinner to my family and needless to say, this makes a delicious and comforting meal. Moreover, this recipe is easy to make.
Ingredients
Whole Wheat flour - This flour is my standard one o use always for any parathas. This provides proteins as well as fiber.
Edamame - This is the star of the recipe. It is high in protein content. Frozen and shelled edamame is used in this recipe.
Salt - Gives flavor
Sesame oil - to cook the parathas. This pairs well with the flavors of edamame stuffing.
Water - to knead the dough.
Ginger and garlic - boosts the aroma and flavor.
Cumin - aids in digestion and gives flavor.
Asafetida - Boosts digestion and adds flavor.
Cilantro - This herb boosts amazing flavor.
Sesame seeds - Sesame seeds add to the nutty flavor and texture. Toasted sesame is best.
Green Thai chili - Adds to the spicy kick. You may adjust the quantity to suit according to your spice tolerance.
Serving Suggestions
You can serve this with any pickle like Mango pickle or Spicy Garlic pickle and/or yogurt for an easy meal fix. I like to make a simple weeknight meal with this paratha and this Simple Tadka Dal. Raita, like Eggplant Raita or Cilantro Raita also pair well with this paratha.
Storage
This paratha can be stored at room temperature for a day. However, I would recommend storing it in fridge as it extends the shelf life. When refrigerated, you can use it when needed for up top a week. Reheat the paratha on the pan and serve with pickles of your choice.
More Paratha Recipes
We love delicious parathas as a part of our meal. I make different parathas based on what I have on hand at that time. Using seasonal veggies is a great idea as you can sneak some nutrients to picky eaters. I make Methi Laccha Paratha with fresh or frozen methi leaves. My family loves the Spicy Masala Veggie Paratha and the Garlic Butter Paratha equally. For more stuffed paratha recipes, check the blog.
Paratha recipes from A-Z
For the #2024alphabetchallenge, I am making parathas from A-Z. Earlier, I had shared Avocado Paratha, Beet Fennel Paratha, Chocolate Cashew Coconut Caramel Stuffed Paratha, and Dates Walnut Paratha. Here is the paratha recipe for the letter, 'E'. Stay tuned for more paratha recipes.
Edamame Paratha
Ingredients
- 13/4 cup Whole wheat flour
- 3/4 tsp Salt
- 3 tbsp Sesame oil divided
- 2/3 cup Water
For Edamame Filling
- 21/2 cups Edamame shelled, frozen
- 1 tbsp OSesame oil
- 11/2 tbsp Ginger finely chopped
- 11/2 tbsp Garlic finely chopped
- 2 tbsp Sesame seeds, white/black toasted
- 2 tbsp cilantro chopped
- 1 tsp cumin
- 1/8 tsp Asafetida
- 2-3 Thai green chili Finely chopped
Instructions
- Add the flour, salt, one tablespoon oil to a bowl/stand mixer. Sprinkle water and knead to a smooth dough. Rest for 15 minutes. Divide it into 8 equal portions.
- Pulse the frozen edamame in the food processor for 2 minutes until a coarse texture is achieved.
- Heat one tablespoon oil in a pan and add cumin followed by asafetida and fry for 20-30 seconds. Then add the ginger and garlic and fry for 40 seconds. Add the edamame and saute for 2-3 minutes. Add salt and saute for 2 more minutes. cool the mixture.
- Transfer to a plate or a bowl. Add the toasted sesame seeds and cilantro and combine. Divide it into eight equal portions.
- Take a portion of the dough and shape into a 5-in circle.Place a edamame portion and gather the ends to seal it into a ball. Dust with flour as necessary and flatten it into a disc of 8-9inches diameter. Repeat with the remaining dough portions.
- Heat a cast iron pan. Place a paratha and cook for one and a half minute. Flip and brush the top side with oil, cook for 1 minute. Flip again and cook for 30 seconds and brush the top side with oil. Transfer to a plate. Repeat with the remaining parathas.
- Serve warm with spicy pickle or dal.
#2024alphabetchallenge Recipes
- Sneha’s Recipe : Egg Roast
- Culinary Cam: Elderflower & Roasted Strawberry Layer Cake
- A Day in the Life on the Farm: Tomato and Eggs
- Palatable Pastime: Easy Homestyle Chicken Enchiladas
- Jolene’s Recipe Journal: English Muffin Bread
- Mayuri’s Jikoni: Egg Pulao
- Karen’s Kitchen Stories: Egg Bread Hoagie Rolls
- Blogghetti: Bacon Cheddar Egg Salad
- Food Lust People Love: Everything Pizza Tartin
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Buttery Everything Bagel Seasoning Biscuits
Wendy Klik says
So many different paratha recipes. I love the addition of edamame for flavor and protein.
Camilla Mateo Mann says
I love edamame, but have never used it in a recipe. I just eat it in the pod. I can't wait to try this.
Mayuri Patel says
Wow, protein rich edamame parathas. Till now the only way I have enjoyed edamame is steaming them and munching on them as a snack. Love this paratha recipe, going to make it soon.
Karen's Kitchen Stories says
This sounds so nutritious and I love the green color peeking through!
Stacy says
I love the way just a hint of the green filling shows through your lovely parathas, Radha. So pretty!