Stuffed Parathas are anytime welcome at my place. They are not only wholesome but are also a healthy breakfast option. They are an integral part in an Indian menu platter. So today I would like to share Hara Bhara Bharwan (Stuffed Spinach-Green Peas) Paratha that I tried out today.
It was really yummy and can be enjoyed with boondi raita, butter or some homemade pickles. They also serves as a great lunch box meal too. So do try these spinach-green peas stuffed parathas for a weekend breakfast menu by following a step by step pictorial recipe to prepare it.
Dough -
- 2 cups whole wheat flour (atta) Makes 5 parathas
- pinch of salt
- 1/2 tsp. ajwain (carom seeds)
- 1 tbsp. oil
Stuffing -
- 2-3 bunches of spinach
- 1/2 cup frozen green peas
- 1 tbsp. oil
- pinch of asafoetida
- 1/2 tsp. cumin seeds
- 1 tsp. grated ginger
- 1-2 green chilies, chopped
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tsp. roasted coriander-cumin powder
- 1 tbsp. roasted & coarsely ground fried peanuts
- 1 tbsp, roasted chickpea flour
Other ingredients -
- oil to shallow fry
- yoghurt & pickle to serve
Dough - In a bowl mix together all the ingredients and knead into a firm dough with required quantity of water. Cover with a damp cloth and set aside for 25-30 minutes.
Stuffing - Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. Then add the ginger and green chilies, followed by the asafoetida, turmeric powder and coriander-cumin powder.
Sauté on a medium flame for a few seconds and immediately add the greens, salt and the peas. Sauté till the moisture has all been absorbed.
When done, add the ground peanuts and chickpea flour. Mix everything well and keep aside to cool down.
Divide the dough into 10 equal portions. Roll out each dough into a shape of a poori. Spread some of the prepared stuffing evenly, leaving the edges.
Cover with another poori and seal all edges. Roll out into a slightly bigger disc.
Make similar stuffed parathas with the remaining balls of dough and the greens stuffing.
Heat 1 tsp. of oil on a tawa / griddle and fry the parathas, one at a time on both sides till golden brown. Drizzle more oil on and around the edges.
Transfer to a serving plate and serve them hot with either any chutney, pickle, yoghurt, boondi raita or a dollop of butter.
The prepared spinach - green peas stuffing.
Dough - Mix all ingredients & knead into a firm dough with some water.
Cover with a damp cloth & set aside for 25-30 minutes.
Roll out each dough into a shape of a poori.
Spread some of the prepared stuffing evenly, leaving the edges.
Cover with another poori & seal all edges. Roll out into a slightly bigger disc.
Make similar parathas with remaining balls of dough & stuffing.
Heat 1 tsp. of oil on a tawa & fry parathas on both sides till golden brown.
Drizzle more oil on & around the edges.
of butter.
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