Last Updated on December 14, 2020 by Chef Mireille
Green Pea Paratha – Koraishutir Parota
Bengali style Green Pea Paratha infused with cumin and nigella seed is a great accompaniment to Indian food. Great with chutneys and curries.
Paratha is one of the most common flatbreads eaten throughout India, however, this week I am focusing on Bengali cuisine. During the growing season, green peas are used abundantly in Bengali cuisine and often make their way into flatbreads like paratha’s and kachori’s.
While green pea paratha exists in other Indian states as well, it is very common in West Bengal. These are very common flatbreads to have for breakfast with some raita.
This has been sitting in my drafts since last year when the BM mega marathon cooked foods from all of India’s 30 states. Even though this would have been a welcome addition to the thali I created here, once I found out about the Achari Paratha which was something so unique and different from the usual, this paratha got shortlisted off of the thali.
These paratha’s can be enjoyed simply with chutney.
Green Pea Paratha – Koraishutir Parota taste just as delicious with your favorite curry like Mangalorean Kori Gassi or if you want to stay in Bengali cuisine, try it with this Shrimp & Potato Curry (Chingri Macher Kalia)!
IN THE MAKING – HOW TO MAKE GREEN PEA PARATHA
The delicious filling makes the bread so good, even on its own!
Now I hope I have whetted your appetite. It’s time to get to making Green Pea Paratha – Koraishutir Parota!
Green Pea Paratha – Koraishutir Parota
Ingredients
Filling Ingredients
- 1 tablespoon ghee
- 1 cup green peas
- 3 medium green chiles
- 1 inch piece of ginger
- 1/2 teaspoon roasted cumin powder
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon black onion seed/nigella
- 1/2 teaspoon cumin seeds
- a pinch of salt
- ghee for brushing
Instructions
- In a food processor, puree green peas with ginger and chiles.
- In a skillet, heat 1 tablespoon ghee. Add cumin seed and nigella seed. Fry for 1 minute. Add green pea paste and fry for 2 minutes. Add turmeric, cumin power and salt. Stir to combine.
- In a large bowl, combine flour, ghee and salt. Add warm water a little at a time until you have a soft dough, approximately 1 – 1 1/4 cups. Cover dough with a damp cloth and leave to rest for 10 minutes.
- Divide dough into 12 equal sized balls. While you work with the dough, leave the rest covered with the damp cloth.
- Take one of the balls of dough and pass the dough from one hand to the next, squeezing the dough as you go from hand to hand. This will make the dough soft and smooth. Form a smooth ball. Stretch the dough in your hand to form a small cup. Place about 1 teaspoon of the green pea stuffing in the cup. Bring the dough around the cup to seal.
- Place on a floured board. Sprinkle a little flour on top of the dough and roll into a circle, approximately 6-7″ in diameter.
- Heat a skillet/tawa/roti iron. Brush some ghee on it. Add the piece of dough and cook for about 1-2 minutes until it starts to get puffy. Flip over and brush the top with ghee.
- Cook another 30 seconds – 1 minute, until bottom side has a few brown spots. Brush the edges with a little ghee.
- Remove to a plate.
- Serve warm with chutneys, raita and/or curry.
Notes
Nutrition
While you can enjoy it as a simple breakfast with raita. Try my carrot raita here or my boondi raita here. You can also include it as part of any Indian meal with side dishes like Bengali Cauliflower Curry or Nigella Dal
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The parathas look perfect Mireille. Parathas of all kinds are popular in the Northern sides – the East and West too, coming to think of it. Its the South that clings to rice so stubbornly though its changing now slowly, mainly because of health related issues (diabetes and the like). Let me check out that Gobi curry, that sounds very good!
What a delicious looking paratha Mir. I’m definitely going to try this one soon.
Peas paratha are a hit at home .I will try with this bengali version soon.
Just love green peas parathas, this bengali version makes me hungry..cant wait to try soon.
Wow parathas are looking so perfect. Yummy filling.
Very interesting Parantha Mir. Shall try it out soon.
Flavorful parathas. I make them almost similarly excepting the addition of nigella seeds, a Bengali twist I guess.
I have never made green peas paratha and this is something that might work with peas hating mom (me) and my little one.
I love this paratha. It is quite different from the other parathas. Yours looks great..
Bengali version of peas paratha sounds super delicious . We make peas parathas , but this Bengali version sounds super flavorful . I am sure the nigella seeds would taste awesome . Will surely try this one asap .
yes – I love the flavor the nigella adds to it!
Super delicious and inviting green peas paratha. Love all the spices used which makes it more flavorful. I can have them as such without any side dish.
I agree with you. They are delicious for breakfast even just with a cup of coffee.