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Peas and Paneer Paratha

Delicious parathas stuffed with a spicy mixture of paneer and peas
Prep Time20 mins
Cook Time20 mins
Resting Time30 mins
Total Time1 hr 35 mins
Course: Breakfast, Lunch
Cuisine: Indian
Keyword: easy breakfast,, easy dish, easy lunch, paneer, paratha,, peas
Servings: 6 parathas


  • Mixing bowls


For the dough

  • 350 gms Whole wheat flour
  • 2 tsp Oil
  • 2 tbsp Curds, optional
  • 1/2 cup Water

For the stuffing

  • 1/2 cup Green peas, fresh or frozen
  • 150 gms Paneer / Cottage cheese
  • 1-2 nos Green chillies, finely chopped
  • 1/4 tsp Garam masala
  • 1/2 tsp Red chilly powder
  • 1/2 tsp Jeera / cumin ground
  • 1/4 tsp Coriander ground
  • 2-3 tbsp Fresh coriander, finely chopped
  • Salt
  • Water
  • Butter / Ghee to cook the parathas


For the dough

  • Add the whole wheat flour, salt, oil and curds in a mixing bowl
  • Add requisite amount of water and knead it to a smooth pliable dough
  • Cover and rest the dough for atleast 30 minutes

For the stuffing

  • Heat water and once it comes to a boil, add the peas to it
  • Let the peas cook for 5-6 minutes till it can be mashed with 2 fingers
  • Grate the paneer to a fine crumb and add the chopped green chillies, all the spice powders and salt to it
  • Drain the peas and mash it well
  • Add it to the paneer and mix well to form a soft firm mixture

Making the parathas

  • Divide the dough and stuffing into six equal parts
  • Take one dough ball and roll it out to a circle of 1/4" width
  • Take one portion of the stuffing and keep it in the centre of the rolled out dough
  • Bring the dough together and seal it ensuring the filling does not come out
  • Roll out the dough again to 1/2" thick circle
  • Heat a tava and place the rolled out paratha on it
  • Cook the paratha on both sides till it gets lovely golden brown spots
  • Add ghee or butter to give the paratha a lovely shine and add softness to it
  • Repeat the process with the other dough balls to make all the parathas
  • Serve warm with curds or pickle


Adding curds to the dough makes it softer.
When the dough is rested for 30 minutes or more, it becomes more pliable and is easier to roll and it can be rolled out to a thin layer