Stuffed peas parantha with some soya and oats flour added are super nutritious and they taste so delicious too! Use fresh peas available in winter or just use some frozen ones, the paranthas taste amazing anyway!
Today I start with the fourth edition of the blogging marathon. The first one was the one-month long marathon I did along with Valli, followed by the two ‘one-week’ ones and I am starting a week-long one again! God bless Valli, for keeping my blog alive. This week, I have selected the theme of Indian breads. That is why this stuffed peas parantha recipe.
When I read Valli’s post I was almost ready to pick up my comfort zone, my favourite thing – 7 days of cake but I decided I must do something different. Indian breads are made at home every day and I love the variety in them. Ever since Ojas has taken to paranthas and pooris, I make many types. so I thought why not post them here too.
Let us start this blogging marathon with the stuffed peas parantha. This parantha is really the only way Ojas eats peas. Or else he detests them and takes them out of everything I put them into. But this stuffed peas parantha is something he loves. I also added a little oats and soya to make it, even more, power packed.
Aren’t paranthas the best thing ever? They are so easy to make and you can do all the preps in advance. Make the dough, make the filling and get everything ready the previous day. Then just roll them out whenever you want, and you can have hot paranthas anytime. The best part is most paranthas taste amazing even when they are cold. Which means they make a great lunchbox option too! So try out this amazing stuffed peas parantha today.
By the way, if you get peas at a cheap rate, just by them by the kilo. Here is a simple way to freeze the green peas and use them for the next 6 months!
If you make it, do share a picture with me. Tag #sinamon on Twitter, Instagram or Facebook. I would love to hear from you so do share the good things, the brickbats and if you want any clarifications about the recipe.
Stuffed Peas Parantha BB#4 Day 1
For the dough
- 1 cup whole wheat flour
- 1/4 cup oats
- 1/4 cup soya flour
- 1/4 tsp Ajwain seeds
- 1/4 tsp salt
- 1 tsp oil
For the filing
- 1 cup Peas boiled and coarsely mashed
- 1 onion small finely chopped
- 1 - 2 green chillies finely chopped
- to taste salt
- 1/4 tsp garam masala
- 1 tsp ginger grated
- Knead all the ingredients listed under dough together to form a soft dough. Cover with a soft muslin cloth and let it rest for about 30 minutes.
- Mix all ingredients of the the filling together just before you start making the paranthas.
- Make about 8 (more or less depending on home much big you want your paranthas) roti sized ball from the dough. Roll it a little. Put a spoon full of filling in the middle and close it from all ends like a pouch/ball.
- Roll the stuffed ball again to make a parantha and cook in on the hot griddle using a tsp of oil/ghee if required. The oil or ghee is optional but I can guarantee its takes it to another level.
- Enjoy with a dollop of butter if you don't care about the calories, some pickle and curd.