Stuffed Peas Paratha and Puri Recipe

Stuffed peas paratha and puris are truly a treat for winter. We can enjoy these parathas and puris with chai or ketchup.

Recipe Video on Youtube

Peas Filling:

2 Cups Fresh Peas

3 Cups Water

1 Inch Ginger

4 Green Chilies

1 Tsp Garam Masala

1 Tsp Cumin Powder

1 Tsp Chaat Masala

1 Tsp Chili Powder

1/4 Tsp Asafetida

1/4 Tsp Turmeric 

2 Tsp Salt

3 Tbsp Oil

Dough:

1 Cup Whole Wheat Flour

1 Cup Maida

1 Tsp Salt

2 Tbsp Oil

Prep:

Peel and wash 2 cups peas.

Add 3 cups water in a pot place it on medium flame and add the peas to the water and boil. 

Cook the peas till tender and not mushy. Once the peas are cooked remove from flame, drain and reserve.

Peel and wash ginger and chop it into tiny pieces and reserve.

Remove stems of the chilies, wash and reserve.

Sift all purpose flour/maida and whole wheat flour and reserve in a bowl.

Method:

Add the cooked peas to a mixerjar followed by ginger and chilies pulse and grind to form a smooth paste. Add few tsp water if needed make sure not to make it watery.

Heat a wok on medium flame with 3 tbsp oil. Add asafoetida and allow it to splutter.

Add spice powders(chilly, chaat masala, garam masala, and turmeric) to the oil and allow it to foam a bit.

Add the ground peas followed by salt and mix the masala swiftly.

Keep stirring the peas mixture changing the flame from medium to low and cook until the moisture has evaporated. The filling should form a ball consistency and not stick to the hands.

Remove the filling from flame and allow it to cool down completely.

Add the maida and whole wheat flour to the mixing bowl along with salt. Gradually add water and knead to form a dough.

Add 2 tbsp oil and knead the dough for 10 minutes to form a smooth dough. Cover and allow the dough to rest for 20 minutes.

Once the filling has cooled down completely and the dough has rested well, start forming even roundels. For  the puris prepare marble size roundel and for the paratha slightly larger than a lime size roundel.

Evenly divide the filling slightly larger than the roundels and reserve.

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Gently press the dough ball in the middle with thumb and form a cup shape and fill the cup with peas filling.

Gently press the peas filling in the middle and gather the edges of the dough and seal the filling inside. roll the dough and reserve.

Heat a wok with oil on low flame for frying the puris and a tawa to prepare the paratha.

Roll the puri roundel in some flour and place it on a board gently press the dough and roll it to form even puris.

Follow the same step and prepare the paratha.

Once a set of 4 to 5 parathas and puris are formed reserve it on a plate.

Once the oil starts to smoke place the flame on high and start to drop one puri at a time and press it a bit on the edges using a slotted spoon. Puri will puff up then gently flip it and fry it on both sides for 2 minutes till golden, drain and reserve on a plate.

Similarly start preparing the paratha. Once the tawa is hot gently add the rolled paratha on the tawa and press it on the edges. Fry the paratha both sides till golden we can use 1 tsp ghee or oil to fry the paratha. Spread some oil on both sides of the paratha and serve it on a plate.

Enjoy the stuffed peas puris and paratha with just some ketchup or mint chutney