A true winter breakfast packed with goodness of nutrients and vitamins.

Recipe Suitable for: Dialysis Diet, Low Fat Diet, Diabetic Diet, High Protein Diet, Salt Restricted Diet.

Ingredients: 1 cup = 250 g

For Stuffing:

Peas, Fresh, 200 g (1-1/2 bowl)

Jeera 2 g (1/2 tsp)

Salt 2 g (1/2 tsp)

Oil/ Ghee – 1 tsp

Garam Masala- ½  tsp

Green Chilli 1 in no

Amchur powder (optional)- ½ tsp

For Paratha Dough:

Wheat Flour, 1 cup

Water As required

Makes: 5 Paratha

Serving Size: 1-2 in no


Steam fresh green peas in a pressure cooker or electric rice cooker.

Drain the green peas very well. There should not be any water in them. Allow them to become warm or cool at room temperature.

Mash the green peas coarsely with a green chilli in a mixer grinder. Keep aside.

Heat oil in a pan. Lower the flame and add 1/2 tsp cumin seeds in it.

Add Peas mixture in the pan and sauté, to remove the moisture from the peas.

You can now add 1/4 tsp garam masala powder and ½ tsp amchur powder. Mix very well.

Divide the mixture in 5 equal parts.

Rolling stuffed Peas Paratha  -

Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Allow it to stand for 15 mins.

Make small-medium 5 balls of the dough and roll them out into 3 to 4 inch circles.

Add one portion of peas filling in the centre. Gradually press the rolling pin on all sides while making round of 6 inches in diameter.

Sprinkle flour as required while rolling making Peas Paratha

Heat a tawa and let it become hot. Place the Peas Paratha on the hot tawa. On a medium to high flame, begin to roast the paratha. Cook until it has golden blisters on top

Serve Peas Paratha hot with some unsalted butter or curd.

Nutritional content in each Peas Paratha

Cal 183 Kcal | Proteins: 9 g | Sodium 159 mg | Potassium 251 mg | Phosphorus 155 mg