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.