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Spring always brings peas to mind. Whether fresh from the market or straight from the freezer, they add a natural sweetness that makes these parathas feel just right for the season.
This version is inspired by the hot, slightly-sweet parathas we shared while walking through the old streets of Delhi on my recent trip hosting a group across India with Modern Adventure.
My version layers that sweetness with vibrant spices, fresh herbs, and the bright lift of Cardoz Legacy Green Tikka Masala for soft, golden parathas with a lightly crisp exterior that give way to a warm, gently spiced pea filling.
The natural sweetness of the peas is balanced by cumin, ginger, and the bright, herbaceous Green Tikka Masala and fresh greens. A hint of amchur (green mango powder) adds just enough tang to keep each bite lively and fresh.
I served these with a tangy, refreshing raita made extra delicious with boondi—crispy little chickpea pearl snacks. Get the recipe here!
Spring Pea & Green Tikka Masala Parathas
Course: Breakfast, snack, or light meal
Servings: 8 parathas
Prep Time: 30 minutes
Cooking Time: 20 minutes
Equipment: Mixing bowl, small sauté pan, rolling pin, flat skillet or tawa
Masalas: Green Tikka Masala, Garam Masala
Other necessary spices: Kashmiri chili powder, amchur powder
Barkha’s heat level: 2/5 (with 5 being only moderately spicy)
Serve with: Boondi (or cucumber) raita
Method
Prepare the dough: In a mixing bowl, combine the whole wheat flour and salt. Add water gradually and knead into a fairly soft dough—it should feel soft and smooth, similar to pizza dough, but slightly softer. If it feels tight, add a little more water. If it feels sticky, dust it lightly with flour.
Drizzle in the oil and knead briefly again.
Cover and let the dough rest for 15–20 minutes. (Resting the dough is key for easy rolling!)
Prepare the peas:
Quickly blanch the peas in boiling water, then rinse in very cold water.
Mash them lightly—you want them slightly coarse rather than smooth. This will give you little bursts of sweet peas in every bite and prevents the filling from becoming pasty.
Prepare the filling:
Heat the oil or ghee in a small pan over medium heat, and heat until it glistens.
Add the cumin seeds and cook until they begin to sizzle and release their aroma—about 2 minutes.
Add the chopped red onion and cook until slightly softened but still textured—about 2 minutes.
Stir in the grated ginger, chopped scallions, green garlic and green chili. Cook until fragrant—1-2 minutes.
Sprinkle in the Green Tikka Masala, Kashmiri chili powder, Garam Masala, and amchur powder. Stir well and cook for about a minute to bloom the spices.
Add the peas. Season with salt and mix gently so the spices coat the peas evenly, then cook for 2-3 minutes.
Add the chopped dill and cilantro leaves.
Cook for about 2 minutes until the filling becomes fragrant and slightly dry.
Remove from heat and allow the mixture to cool. This is essential, as warm filling can make the dough sticky and difficult to seal, causing the parathas to tear while rolling.
Prepare the parathas:
Divide the dough into 8 golf-ball sized portions.
Roll one portion into a small circle about 4 inches wide. Place 2 Tbsp of filling in the center. Gently gather the edges of the dough to enclose the filling, and pinch to seal. Use your hand to gently flatten the ball. Dust the dough lightly with flour and using a rolling pin, roll with light pressure from the center outward until you make a 6–7 inch dish. If a little filling peeks through, don’t worry—just dust with flour and continue gently rolling.
Wait to repeat with the remaining dough and filling, doing so as you cook them (below). If you fill and roll them out altogether, they’ll dry out before they hit the skillet!
Cook the parathas!
Set a skillet or tawa over medium heat, and heat to medium-hot. Make sure it’s medium-hot before you add a paratha—too hot and it will burn before cooking through, too low and the paratha will dry out. You’re aiming for golden brown spots and a soft interior.
Place a paratha on the hot surface and cook until small bubbles appear.
Flip and brush lightly with ghee or oil—brushing with ghee adds flavor and helps create those beautiful golden spots. Oil works perfectly well if you prefer a lighter option.
Cook until golden brown spots appear and the paratha is crisp in places and soft inside.
Flip once more and cook briefly on the other side until evenly golden.
Prepare and repeat! Repeat with the remaining dough and filling, bringing the dry pan back up to heat each time you go to cook a paratha. This takes a little practice, but once you get the feel of it, parathas quickly become second nature!
Serve warm with my boondi raita!
Have you made this recipe?
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