Green Pea Paratha

About this recipe

Fresh or frozen peas blanched briefly and mashed into a paratha filling stay creamy and slightly sweet, balanced by minced green chilli and raw ginger that add heat and brightness. Cumin seeds scattered through create a light crackle with every bite, and the dough crisps at the edges while staying soft where the peas create steam. This is vegetable-based comfort wrapped in warm, flaky wheat. Green peas and cumin are the defining duo. Peas contribute natural sweetness and creamy texture, while cumin adds warmth and a toasted crackle. The filling also carries ginger's sharp heat and green chilli's brightness, balanced by a pinch of amchur for subtle tang. The finished paratha is flaky, soft-centred, and sweet from the peas with a spiced undercurrent. The technique that makes this sing: blanch the peas just until tender, then break them coarsely—don't puree into a smooth paste. The texture matters. Cook the filling dry in a pan before stuffing to drive off excess moisture, which would make the dough soggy. Rolling must be gentle: you're encasing peas, not deflating them. This is genuinely high-protein for a vegetable-based bread, kid-friendly, and genuinely breakfast-suitable. Serve hot with thick coconut yoghurt and pickle on the side. These parathas store in the fridge for two days (in an airtight container, they'll soften slightly but remain edible) and freeze brilliantly for up to a month—reheat wrapped in foil in a low oven. They don't microwave well; use a tawa or dry pan instead.