Green Pea Paratha – Koraishutir Parota

Thank you for sharing!

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.

Paratha LR 4

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)!

Paratha LR 5

IN THE MAKING – HOW TO MAKE GREEN PEA PARATHA

green peas -edit paratha -edit

The delicious filling makes the bread so good, even on its own!

Paratha LR 3

Now I hope I have whetted your appetite. It’s time to get to making Green Pea Paratha – Koraishutir Parota!

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Green Pea Paratha – Koraishutir Parota

Green Pea Paratha – Koraishutir Parota is a Bengali style paratha. The green pea stuffing infused with cumin is a great accompaniment to Indian food. Great with chutneys and curries.
Prep Time20 mins
Cook Time30 mins
Course: Flatbread
Cuisine: Indian
Servings: 12 parathas
Calories: 149kcal

Ingredients

Dough Ingredients

  • 3 cups chappati flour aka atta
  • 2 tablespoons ghee
  • 3/4 teaspoon salt

Filling Ingredients

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

If you want fluffier parathas, you can divide dough into just 9 portions. This recipe can make 9-12 parathas.
 
Atta is the word for wheat flour. However, in America this is often sold as chappati flour.

Nutrition

Calories: 149kcal | Carbohydrates: 24g | Protein: 5g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 184mg | Potassium: 138mg | Fiber: 4g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 6mg | Calcium: 13mg | Iron: 1mg
Did you try this recipe? Leave a comment below.Please follow me on Instagram @chefmireille or tag me #chefmireille with your pics! I’d love to share them!
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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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Green Pea Paratha with curry

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About Chef Mireille

CHEF MIREILLE - AUTHOR, RECIPE DEVELOPER AND PHOTOGRAPHER FOR Global Kitchen Travels
***
Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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Comments

  1. Rajani

    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!

  2. Vaishali Sabnani

    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 .

  3. NARMADHA

    5 stars
    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.

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