Green Peas Paratha

How to make Green peas paratha?

Green peas paratha is one of the most favorite stuffed parathas cooked in our houses. They are easy to make, filling, and healthy to eat. You can have them for breakfast, lunch, or dinner.

You can also try our other paratha recipes: Tasty and Easy Cauliflower Mint Parathas, MOONG PAPAD PARATHA, Pizza paratha, Egg Bhurji Paratha, winter stuffed paratha, Sprouts Paratha

Ingredients for Green peas paratha–

  1. Whole wheat flour – 2 cups
  2. Salt – ½ tsp
  3. Oil – 1 tsp
  4. Water – as needed
  5. Green peas – 1.25 cups
  6. Roasted Cumin seeds – ½ tsp
  7. Roasted Gram flour – 1tbsp
  8. Finely chopped coriander leaves – 1-2 tbsp
  9. Green chili – 1-2
  10. Asafoetida – 1 pinch
  11. Garam masala – ½ tsp
  12. Salt as required


At first, put whole wheat flour, salt, and 1 tsp oil in a bowl and prepare the dough by adding water.

Then, keep the dough aside for 15- 20 minutes.

Now, for stuffing, put the green peas in a pressure cooker, add 1 cup of water and give it 2-3 whistles.

Then, drain the peas very well and let them cool down at room temperature.

After that, mash the green peas with a masher, add roasted cumin, roasted gram flour, chopped green chili, asafoetida (hing), finely chopped coriander leaves, garam masala, and salt to it and mix very well.

Take small balls from the dough and roll it gently to up to 4- 5inch then add some stuffing and wrap it from all sides. Dust some whole wheat flour for coating, and press a little with your hands onto the rolling board. Then roll it again for about 6 – 7 inches.

Then, heat a tawa or non-stick pan and place the peas paratha on it and roast it on a medium flame.

When paratha gets partially cooked then, spread some oil or ghee on both sides and roast it until golden blisters appear on top.

Your peas paratha are ready. Serve them with curd/pickle/ chutney to enhance the taste.


  1. You can use frozen peas when fresh peas are not available.
  2. You can adjust the quantity of spices according to your taste.
  3. The dough should be firm and soft. 

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