Peas and Poppyseed Paratha

This easy to make peas and poppyseed paratha with a hint of poppyseed and coconut, is packed with flavors and nutrition. Serve this protein rich paratha with pickle, yogurt or raita for an extra delicious meal.

Why peas and poppyseed paratha?

My simple answer is that it is comforting and flavorful! Any meal that is loved by all and has comforting flavors is always a winner recipe! Don't you agree to that?

Peas and whole wheat provide vitamins, proteins, and fiber, while the poppyseeds and coconuts add to the protein as well as nutty flavor and aroma.

Moreover, the spices elevate the flavors to top notch. Roasted cumin, coriander, and fennel give a earthy and mild smoky flavor. The spices give a hint of curry and that makes everything different. Flavorwise, this paratha hits the spot.

This paratha makes a meal by itself and hence becomes a easy winner meal. This paratha has higher quantity of filling than you could imagine. Kids love peas and making a whole wheat paratha ensures that you provide the best nutrition.

a close view showing the stuffing, dipping parathas with pickle and raita

Ingredients

Whole wheat flour - whole wheat flour rich in protein and fiber is the base for the paratha.

Peas - fresh or frozen green peas add to the color of the filling as well as protein and nutrients.

Water - to knead the flour.

Salt - gives flavor.

Oil - any oil will work in this recipe. You can use melted butter or ghee if you prefer a regular version instead of a vegan one.

Onion, ginger, garlic - enhances the flavor of the filling. Ginger and garlic also possess medicinal properties and give benefits.

Cilantro - this herb boosts aroma.

Cayenne - This adds to the heat. You may adjust the quantity depending on your tolerance. You can substitute with chili flakes, paprika, or even green chilies for the heat.

Spices - Cumin, coriander, turmeric, and fennel boost the color and aroma of the paratha flling.

Poppyseeds - this recipe uses white poppy seeds. These add to the nutty flavor.

Coconut - adds to the sweet and nutty flavor.

The filling to dough ratio is high, that is this paratha has more quantity of peas and thereby it increases the protein content. Therefore, you need to roll the dough to about 6 inch disc and then stuff, wrap, and roll it such that paratha making is easier.

Storage

This peas and poppyseed paratha can be stored for a few hours outside but not more than 12 to 18 hours. As this paratha has coconut in the filling, I would advice refrigerating for longer shelflife. The paratha freezes well too. When needed, reheat the paratha on a hot pan and serve hot/warm.

What to serve this with?

Apparently, this paratha with peas and poppyseeds filling has the mild hint of curry or korma flavors because of the spices added. So, you can serve this paratha as such. However, I serve this with spicy mango pickle, yogurt and Kochumber to make the ultimate meal. Serve with plant based yogurt for vegan meal.

Keep in mind, this paratha can be served for any meal. This could be a great on the go breakfast. A great one to pack for lunch or it could be an ideal dish for a quiet and comforting family dinner for any day.

Depending on the time and veggies you have, you could serve with a raita as a side to these parathas. I prefer Roasted Eggplant Raita, veggie raita, or Aloo/Potato Raita to sneak in extra veggies.

To boost the protein content of the meal further, you can choose simple and easy to make Garlic Scapes Dal, Tadka Dal, or Slow Cooker Whole Moong Masala.

Is this paratha vegan?

Yes, this paratha is vegan. This reciope uses oil to cook the stuffing as well as the paratha. Any oil will work in this recipe. Instead, you could use melted butter or ghee if you prefer a regular version. In both the versions, this paratha is delicious!

More Paratha Recipes

Tasty parathas are always wanted in our home as it makes an easy, nutritious and comforting meal. I am sharing delicious and nutritious parathas that I make for my family in my alphabet challenge series. Check out these parathas in this series.

Avocado Paratha

Beet Fennel Paratha

Chocolate Cashew Coconut Caramel Stuffed Paratha

Dates Walnut Paratha

Edamame Paratha

Fava Fennel Paratha

Green and Red Salsa Paratha

Hummus Herb Paratha

Instant Aloo Paratha

Jackfruit Paratha

Kale Kabocha Paratha

Lentil Lifafa

Moringa Makhana Paratha

Nasturtium Paratha

Oreo Paratha

Image may be NSFW.
Clik here to view. close view of parathas

Peas and Poppyseed Paratha

This easy to make peas and poppyseed paratha with a hint of poppyseed and coconut, is packed with flavors and nutrition.

Course Main Course

Cuisine Indian

Keyword paratha, peas, whole wheat

Servings parathas

Calories 262kcal

Ingredients

For the dough

2 cups Whole wheat flour
1 tbsp Oil
1 tsp Salt
1 cup Water

For the filling

3 cups Peas frozen
⅔ cup Onion finely chopped
1 tbso Ginger finely chopped
1 tbsp Garlic finely chopped
¼ tsp Turmeric
1 tbsp Oil
1 tsp Cayenne
4 tbsp Cilantro finely chopped

Dry Roast

½ tbsp Coriander
½ tbsp Cumin
½ tbsp Fennel
3 tbsp Poppyseed
¼ cup Coconut fresh or frozen

To cook Parathas

3 tbsp Oil

Instructions

Add the flour, salt, and oil to your stand mixer. Sprinkle water and knead to a smooth dough. This can be done manually too. Cover and set aside for 15 minutes.
Image may be NSFW.
Clik here to view.
In the meantime, heat a pan and add the coriander, cumin and fennel and roast for a minute. Then add the poppyseeds and roast for a minute. Finally add the coconut and roast for 1-2 minutes. Remove from the flame and cool.
Image may be NSFW.
Clik here to view.
Grind the spice-coconut mixture to a coarse texture
Image may be NSFW.
Clik here to view.
Heat oil in a pan and add the onion, ginger, and garlic. Saute for 3-4 minutes until the onions become translucent.
Image may be NSFW.
Clik here to view.
add the peas and saute for 2 minutes.
Image may be NSFW.
Clik here to view.
add the salt, turmeric, cayenne, followed by the ground spice mix. Combine thoroughly and cook for 4-5 minutes. Add cilantro, mix, and set aside to cool.
Image may be NSFW.
Clik here to view.
Divide the dough into eight portions.
Image may be NSFW.
Clik here to view.
Take a portion of the dough and roll into a disc of about 6-7in. Place about one-third of the peas stuffing. Gather the edges and seal it. Repeat with the rest of the dough portions.
Image may be NSFW.
Clik here to view.
Dust with flour and flatten the dough. Roo into a disc of about 7 to 8-in diameter. Repeat with the remaining dough portions.
Image may be NSFW.
Clik here to view.
Heat a cast-iron pan over medium flame. Place a rolled paratha on the hot pan and cook for a minute. Spread a little oil, flip and cook for 40-50 seconds. Spread a litle oil and flip and cook for 20-30 seconds. Remove from the pan and repeat with the remaining parathas.
Image may be NSFW.
Clik here to view.
Serve hot/warm with pickle and raita.
Image may be NSFW.
Clik here to view.