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Peas and Poppyseed Paratha

This easy to make peas and poppyseed paratha with a hint of poppyseed and coconut, is packed with flavors and nutrition.
5 from 5 votes
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Course: Main Course
Cuisine: Indian
Keyword: paratha, peas, whole wheat
Servings: 8 parathas
Calories: 262kcal

Ingredients

For the dough

  • 2 cups Whole wheat flour
  • 1 tbsp Oil
  • 1 tsp Salt
  • 1 cup Water

For the filling

  • 3 cups Peas frozen
  • ⅔ cup Onion finely chopped
  • 1 tbso Ginger finely chopped
  • 1 tbsp Garlic finely chopped
  • ¼ tsp Turmeric
  • 1 tbsp Oil
  • 1 tsp Cayenne
  • 4 tbsp Cilantro finely chopped

Dry Roast

  • ½ tbsp Coriander
  • ½ tbsp Cumin
  • ½ tbsp Fennel
  • 3 tbsp Poppyseed
  • ¼ cup Coconut fresh or frozen

To cook Parathas

  • 3 tbsp Oil

Instructions

  • Add the flour, salt, and oil to your stand mixer. Sprinkle water and knead to a smooth dough. This can be done manually too. Cover and set aside for 15 minutes.
    kneading the dough
  • In the meantime, heat a pan and add the coriander, cumin and fennel and roast for a minute. Then add the poppyseeds and roast for a minute. Finally add the coconut and roast for 1-2 minutes. Remove from the flame and cool.
    roasting the spices
  • Grind the spice-coconut mixture to a coarse texture
    grinding the parathas
  • Heat oil in a pan and add the onion, ginger, and garlic. Saute for 3-4 minutes until the onions become translucent.
    sauteing the onion mixture
  • add the peas and saute for 2 minutes.
    Cooking the peas
  • add the salt, turmeric, cayenne, followed by the ground spice mix. Combine thoroughly and cook for 4-5 minutes. Add cilantro, mix, and set aside to cool.
    cooking with spice powders
  • Divide the dough into eight portions.
    dividing the dough into portions
  • Take a portion of the dough and roll into a disc of about 6-7in. Place about one-third of the peas stuffing. Gather the edges and seal it. Repeat with the rest of the dough portions.
    stuffing the parathas
  • Dust with flour and flatten the dough. Roo into a disc of about 7 to 8-in diameter. Repeat with the remaining dough portions.
    rolling the parathas
  • Heat a cast-iron pan over medium flame. Place a rolled paratha on the hot pan and cook for a minute. Spread a little oil, flip and cook for 40-50 seconds. Spread a litle oil and flip and cook for 20-30 seconds. Remove from the pan and repeat with the remaining parathas.
    cooking the parathas
  • Serve hot/warm with pickle and raita.
    peas parathas with raita

Nutrition

Calories: 262kcal | Carbohydrates: 33g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 299mg | Potassium: 328mg | Fiber: 8g | Sugar: 4g | Vitamin A: 543IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 3mg