• Servings: 4
  • Difficulty: Medium

Hoy toca las tortas de pan rellenas de guisantes / Today it's the turn of pea parantha

Ya hemos hechos tortas rellenas de patata – alu parantha, de coliflor – gobi parantha, y de nabos – mooli parantha.

Hoy toca otra parantha habitual que es un poco más difícil de manejar, pero con un resultado tan bueno que merece la pena,  especialmente en esta epoca que hay guisantes frescos.

Se pueden comer simplemente tostadas (versión más sana) o lijeramente fritas como es tradicional.

We have already made paranthas stuffed with potatoesalu parantha, with cauliflowergobi parantha and white radish (daikon)mooli parantha.

 Today we shall make green peas parantha, with a stuffing slightly more difficult to manage, but the resulting paranthas are so delicious that it’s well worth trying them out, especially now that fresh peas are in season.

You may eat them just toasted (healthier) or go the traditional way and fry them with a little oil or ghee.


  • 250 gms guisantes
  • 500 gm de harina integral
  • 1 cucharadita de comino molido
  • 1 cucharada de garam masala
  • 1/4 de cucharadita de chile rojo
  • sal a gusto
  • pimienta negra a gusto
  • aceite para cocinar
  • chile verde picado – optativo

  • 250gm peas
  • 500gm wholewheat flour
  • 1 tsp ground cumin
  • 1 tbsp garam masala
  • 1/4 tsp red chilli powder
  • salt to taste
  • black pepper to taste
  • oil to cook
  • chopped fresh green chilli (optional)

Método / Directions:

Guisantes frescos / Fresh peas

Cocinar en un poco de agua 6-8 minutos / Cook for 6-8 minutes in a little water


Preparar la masa con agua / Prepare the dough with water


Añadir comino en polvo, garam masala, chile rojo, sal y pimienta y machacar bien – añadir el chile verde picado si se quiere / Add ground cumin, garam masala, red chilli powder, salt & black pepper and mash the peas well- add chopped fresh green chilli if using


Coger un poco de masa, hacer una pelota, aplastarla y rellenar con el relleno / Take a portion of the mixture, roll into a ball, flatten and fill with some of the stuffing


O hacer siguiendo el método de los parantha de mooli de hacer dos tortas primero / Or make using the mooli parantha method of two small chapattis joined together

Como hacer mooli parantha / How to make mooli paranthas


Intentar que el relleno se reparta bien / Try to ensure that the stuffing spreads evenly throughout


Tostar los dos lados hasta que este hecho como las otras paranthas / Cook well turning over as for the other paranthas


Deliciosa parantha lista para comer con yogur natural, mantequilla y conservas / Delicious parantha ready-to-eat with plain yogurt, butter & pickles


La parantha se frie al final con un poco de aceite hasta que este crujiente / Brush the cooked parantha with a little oil & fry until crisp



Las paranthas son una parte esencial del desayuno en Punjab – y con guisantes son particularmente deliciosos. ¡Probar! Paranthas are an essential part of the Punjabi breakfast – and they really are delicious with the peas. Do try them!


  1. dustedoff says:

    This is such a coincidence! Only today I was asking my daughter, “Would you like to take mattar paratha to school tomorrow?” 🙂 I make it a little differently – after boiling the peas, I blend them with some green coriander. Then, saute a little chopped onion, garlic and ginger, add the peas, along with salt and red chilli powder, and use that to stuff the parathas. Yours sounds a simpler version – I shall try this one tomorrow morning!

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