Peas Paneer Paratha


Today we celebrated Janmashtami / Lord Krishna’s birthday. I know the rest of the country was done with this last month. But we have our own strange calendar which always schedules Janmashtami when no one else does. When we were kids, my brother and I were told that since God had too many places to visit on a single day, he gave us a after appointment in order to be able to spend more time with us rather than a hurried visit. We felt rather special hearing it. Today I found myself giving a similar explanation to my daughter when she wondered why we chose a different day for the festival. Is this how traditions are started?


My dish for today is green peas paratha with paneer. My daughter loves paratha of any kind. In other words, if it is round and topped with ghee it can easily be named paratha and she would eat it. So as any mother would, I manage to stuff all kinds of vegetables in the parathas and she gobbles it up. Peas is not one of her favourites. So parathas are the perfect way for her to get all the protein from the peas. As for me, I seem to have a ‘P’ fixation of some sort. I love Peas, Paneer, Paratha, Pizza, Pasta, Panagam, Pongal, etc. Maybe I will eat all salads if they were renamed as Psalads like Psmith. 

This is the first time I measured out ingredients for the paratha to write this post else I always work on estimation. I have not added green chilies to parathas since it is for my 4 year old. But you can add some to the filling to raise the spice quotient.

Protein – Green peas and Paneer (Cottage Cheese)

Makes 6 medium parathas


For the dough

Whole wheat flour                     400 gms

Oil                                                   2 tsp



For the filling

Green peas (fresh or frozen)        1/2 cup

Paneer / Cottage cheese                 150 gms

Red chilly powder                           1/4 tsp

Garam masala                                  1/4 tsp

Fresh coriander                                Few sprigs



Ghee / clarified butter


  • In a large bowl, mix the flour, oil and salt
  • Add water to make a soft dough. Set aside for 20 minutes
  • Heat 2 cups of water in a vessel and add the green peas
  • Cook for 6-8 minutes till it is completely cooked
  • Drain the water and set aside the peas
  • Grate the paneer and transfer it to a bowl
  • Mash the peas nicely and transfer it to the same bowl. If you want you can pulse the peas in a mixer to form a coarse paste
  • Finely chop the fresh coriander and add it along with salt, chilly powder and garam masala to the bowl
  • Mix all the ingredients for the filling together
  • Heat a tava 
  • Divide the dough and the filling into 6 parts each
  • Roll out one portion of the dough with a rolling pin
  • Keep one portion of the filling inside and bring the ends of the rolled out doug together and close it
  • Roll it out again carefully to ensure that the dough does not tear and filling does not come out
  • Transfer it to the tava and cook on one side
  • After a minute, turn it over and let it cook on the other side 
  • Once both sides are cooked, take it off the tava and brush it with some ghee
  • Repeat the same process with the rest of the dough and filling
  • Serve warm with curds or pickle
  • Enjoy!


This is my post for the Mega Marathon under the theme, ‘Protein Rich Dishes’.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 80

Rajma Paratha


Every cloud has a silver lining and this paratha is my silver lining to the disastrous attempt of a croquette that I tried. I was excited after seeing the recipe for Kidney beans croquettes on Venkatesh Bhat’s show. It is a recipe for a rajma and potato tikki filled with dried figs. Sounds tempting? I bought the rajma and went about the entire process diligently. It was all good till we suddenly decided to eat out that day and the next leaving me no time nor neccesity to make these croquettes. Feeling sorry for myself, I dumped the mixture in the fridge and forgot about it for a day or so.


Lately, the daughter has taken to deciding the daily menus which is good but her choices only revolve around pancakes, curd rice and roti. So when she asked for a paratha I had a brain wave. I packed the rajma mixture into whole wheat flour and called it Rajma Paratha. What say? So here goes –

Makes 8-9 Parathas


 Rajma / kidney beans               100 gms

Onions, medium size                   3

Green chillies                                 2

Fresh coriander                            10-12 stalks

Potatoes, medium                        2

Coriander powder                         3/4 tsp

Jeera / Cumin powder                  1/4 tsp

Garam masala                                1/2 tsp

Bread slices                                     2

Wheat flour                                      2 cups


Ghee / clarified butter to make parathas 


  • Soak the kidney beans in water for half hour and drain the water.
  • Thoroughly wash the potatoes
  • Pressure cook it for 10-12 whistles in 2 cups water along with the potatoes and set aside for 20 minutes
  • Finely chop the onions and coriander.
  • Slit the green chillies vertically, deseed and finely chop them
  • Run the bread slices in a blender to get bread crumbs
  • Mix the wheat flour with requisite water and salt to make a soft dough for the parathas and set aside
  • Take out the kidney beans and potatoes from the cooker, drain the water and mash them thoroughly to ensure no lumps are left
  • Add the coriander powder, cumin powder, garam masala and salt
  • Add the onions, green chillies and fresh coriander and mix well to form a dough
  • Add the bread crumbs and mix well
  • Divide the mixture into 8-9 parts
  • Divide the wheat dough into 8-9 parts and use your hands to form smooth dough balls without any cracks
  • Take one of the dough balls and roll it out like a roti 
  • Place the kidney bean mixture in the centre of the roti and fold in the roti from the outside to form a tight large ball of dough. 
  • Roll out the stuffed dough into a medium sized paratha
  • Heat a tava and place the paratha on it. Cook it on both sides till it has golden brown spots on either side. It should take around 3-4 minutes
  • Take it off the heat and add little ghee on top and spread it on the entire paratha
  • Repeat the process for the other dough balls as well
  • Serve hot with any raita and pickle of your choice
  • Enjoy it on a cold winter day!


This is my post for the Blogging Marathonunder the theme – Make a Meal.


Check out the Blogging Marathon page for other marathoners doing this BM.