This recipe creates a classic pea-stuffed flatbread. The filling uses vegetable oil instead of ghee, which keeps it soft and prevents congealing, making these parathas delicious even when served at room temperature. Frozen baby peas are an excellent substitute for fresh ones.
• Preparation time: 15–30 minutes
• Dough resting time: 0.5 – 3 hours
• Cooking time: 30–40 minutes
• Yields: 10 parathas
Ingredients
For the Dough:
• 4 cups (18.34 oz / 520 g) sieved chapati flour (or 2.67 cups (11.82 oz / 335 g) whole wheat flour mixed with 1.33 cups (5.47 oz / 155 g) unbleached white flour)
• 0.5 tablespoon (7 ml) salt
• 0.33 cup (80 ml) melted unsalted butter or ghee
• 1.33 cups (320 ml) warm water (approx. 100°F/38°C), or as needed
For the Pea Filling:
• 2 tablespoons (30 ml) vegetable oil
• 1 tablespoon (15 ml) finely minced or grated fresh ginger
• 1–3 hot green chilies, seeded and minced (to taste)
• A generous 0.25 teaspoon (1 ml) yellow asafetida powder (hing)
o (Note: This amount applies to mild yellow brands. If using a stronger, brownish asafetida, reduce the amount by three-fourths.)
• 2.5 cups (600 ml) coarsely mashed cooked green peas (frozen baby peas, blanched and mashed, work well)
• 2 teaspoons (10 ml) garam masala
• 0.25 teaspoon (1 ml) cayenne pepper (or 0.5 tsp paprika)
• 1.25 teaspoons (6 ml) salt
• 2 teaspoons (10 ml) lime or lemon juice
• 2 teaspoons (10 ml) jaggery or maple sugar
• 3 tablespoons (45 ml) minced fresh coriander (cilantro) or parsley
For Cooking:
• 0.67 cup (160 ml) melted ghee or vegetable oil
• Extra chapati or wheat flour for dusting
Instructions
Step 1: Prepare the Dough
1. In a large bowl, whisk together the flour and salt.
2. Drizzle in the melted butter or ghee. Use your fingertips to rub the fat into the flour until the mixture resembles coarse oatmeal.
3. Gradually add the warm water, mixing until the flour comes together into a rough mass.
4. Turn the dough out onto a clean surface and knead for about 10 minutes, dusting with flour as needed, until it is silky smooth and pliable.
5. Shape the dough into a ball, rub it with a little oil, and place it in the bowl. Cover with an inverted bowl or a damp cloth and let it rest at room temperature for at least 0.5 hours, or up to 3 hours.
Step 2: Make the Pea Filling
1. Heat the 2 tablespoons of vegetable oil in a large frying pan over moderate heat.
2. Add the ginger and green chilies. Fry until the ginger just begins to brown.
3. Add the asafetida powder, fry for a few seconds, then immediately add the mashed peas.
4. Stir in the garam masala, cayenne pepper, salt, lime juice, jaggery/sugar, and fresh coriander.
5. Stir-fry the mixture for about 2 minutes to combine the flavors.
6. Remove from the heat and divide the filling into 10 equal portions. Allow it to cool.
Step 3: Assemble the Parathas
1. Briefly knead the rested dough and divide it into 20 equal portions. Roll each portion into a smooth ball and cover them with a damp cloth.
2. Take two dough balls. Dip both in the dusting flour and roll each one out into a thin 6-inch (15 cm) round.
3. Take one portion (1/10th) of the cooled pea filling and spread it evenly over one of the dough rounds, leaving a 0.5-inch (1.5 cm) border around the edge.
4. Brush the empty border with a little water.
5. Carefully place the second dough round on top. Gently press the surfaces to ease out any air bubbles, and press the edges firmly to seal the paratha.
6. Repeat this process with the remaining dough and filling to create 10 stuffed parathas. Place them on a sheet of waxed paper, making sure they don’t touch.
Step 4: Cook the Parathas
1. Preheat a griddle (tava) or a large, heavy-bottomed skillet over moderate heat (about 375°F/190°C on an electric griddle).
2. Brush the hot griddle with 0.5 teaspoon of ghee or oil.
3. Carefully lay one stuffed paratha on the griddle. Cook for 2–3 minutes, until the bottom has reddish-brown spots.
4. Drizzle 1 teaspoon (5 ml) of ghee or oil on top of the paratha and around its edges.
5. Flip the paratha. Drizzle another 1 teaspoon (5 ml) of ghee or oil on the newly flipped side.
6. Cook for another 2 minutes, gently pressing the surface with a spatula to encourage it to puff up.
7. The paratha is done when both sides are crisp and well-browned with reddish-brown spots.
8. Remove the paratha from the griddle and place it in a basket or container lined with a clean tea towel to keep warm.
9. Repeat the cooking process for the remaining parathas, adding more ghee or oil to the griddle for each one. Serve warm.
