Stuffed Paratha taste much better than the usual paratha. You guys must be thinking that what is this red and green paratha?  So here is the answer, in this paratha red color is of carrots and green color is of green peas.

It is an Indian style shallow fried or pan toasted flat bread, stuffed with a soft mixture of grounded and then finely cooked  green peas that is tempered and seasoned with various spices. 

You can serve these stuffed peas paratha in the breakfast as a light meal with either plain curd  or raita or pickle or you can serve these with any vegetable of your choice and enjoy it as a complete meal in itself.

You can make green peas stuffed paratha in two ways, either boil green peas first and then mash them and season them with salt and spices (my mother-in-law’s recipe) or you can you can grind them raw and then cook them on medium flame till they are cooked completely and then season them with spices (my mother’s recipe). Though I follow both the recipes but this time I had followed the later one.

To bring the twist this time i had mixed the carrot puree with wheat flour. which makes this dish very healthy and nutritious and an ideal recipe for fussy eaters. You can easily feed carrots to your kids and they will not even know about it.


For making dough:

Carrots- 3-4 medium size thick carrots

Whole Wheat Flour- 2 cups

Kashmiri Red Chili Powder- 1 teaspoon

Salt- 1/2 teaspoon

For Stuffing:

Green Peas- 3 cups

Onion- 2, medium size, finely chopped

Garlic- 3-4 cloves, finally chopped or minced

Ginger- 1.5 inch piece, finally chopped or grated

Cumin/Jeera- 1 teaspoon

Fennel/Saunf- 1 teaspoon

Asafoetida- 1/8 teaspoon

Mixed Spices Powder/Garam Masala- 1 teaspoon

Cumin/Jeera Powder- 1/2 teaspoon

Dried Mango Powder/Amchoor- 1/2 teaspoon

Dried Fenugreek Leaves/Kasoori Methi- 1tablespoon

Butter/Refined Oil- 1 tablespoon for tempering peas + for cooking parathas


1. Grate carrots and keep them aside.


2. Put these carrots in a blender and make a smooth puree, with either no or very little water required.


3. Add kashmiri red chili powder and salt to this puree and mix well.


4. Allow it to cool down. On cooling add this puree to the wheat flour.


5. Knead a soft flour with your hands. You will not require and water for this as the natural juice in carrots will help in this.


6. Heat butter in a pan and add asafoetida, cumin and fennel seeds.


7. Add finally choppedginger and garlic and mix well. saute for 2 minutes.


8. Add onions and mix well. Saute for 2-3 minutes on medium flame.


9. Add finally chopped green chilies, grounded green peas mixture and salt to this. Mix well and saute for 3-4 minutes on medium flame.


10. Add garam masala, jeera powder, amchoor and kasoori methi to the grounded green peas and mix well.


11. Cook uncovered on medium flame for 8-10 minutes till the mixture dries completely. There should be no moisture left, else parathas will break while rolling them. Keep it aside and allow it to cool don completely.


12. Divide the dough into equal ball size portions. Now take  one portion, place it on your palm and make a well in it. Now stuff it with peas mixture.


13. Bring all he edges together and seal them, Dust it with lour and with the help of a rolling pin roll out into a round, circular shape.


14. Heat a girdle and cook properly from both sides, till brown starts appearing using butter or refined oil.


15. Your delicious, hot, spicy Carrot and Green Peas Paratha are ready to serve. Enjoy with cured or pickle or any dip of your choice, or simply with a cup of cardamom tea.




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