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
- 3 cups chappati flour aka atta
- 2 tablespoons ghee
- 3/4 teaspoon salt
- 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 seed
- a pinch of salt
- ghee for brushing
- 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.
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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