Pea and Potato Parathas
Serves: 6
For the dough
  • 2 cups flour (I used all purpose flour)
  • pinch of salt
  • 1 cup of water (you might not need all of it)
  • 1 teaspoon vegetable oil or ghee (I used sunflower oil)
For the filling
  • 4 fist sized potatoes (about a pound), peeled and diced
  • 1 cup frozen peas, drained
  • ½ - 1 teaspoon chili powder
  • ½ teaspoon ground garam masala (use a brand you like)
  • salt and pepper to taste
  • flour for rolling
  • cooking spray, oil or butter for pan roasting
Make the dough
  1. Mix the flour, oil and salt together. Knead with about half of the water, adding small amounts as necessary until the dough forms a smooth ball. Cover with a damp towel and set aside while you prepare the filling.
Make the filling
  1. Cover the frozen peas with boiling water and allow to stand.
  2. Boil the potatoes in enough water to cover until soft.
  3. Drain the potatoes and season with the garam masala and chili powder. Mash together.
  4. Drain the peas and add them to the mix. Let stand until cool enough to handle.
Make the parathas
  1. Divide the dough into 6 equal portions and form each one into a ball.
  2. Do the same for the filling. It's okay if the filling balls are larger than the dough balls.
  3. Spread some flour on a flat surface and roll a dough ball into a 5 or 6 inch circle.
  4. Place a ball of filling in the center and pull the edges up to meet in the middle. Pinch well to seal.
  5. With the seam side down, gently roll the paratha into a 5 or 6 inch circle. Don't do more than two or three at a time. Uncooked parathas don't like to be stacked on top of each other.
  6. Heat a skillet over high heat and spray or brush the pan with oil.
  7. Place a paratha in the pan and roast until it takes on some color. Flip it over and repeat on the other side. Don't be alarmed if it puffs up as it's cooking.
  8. Repeat with the remaining parathas.
Recipe by Lydia's Flexitarian Kitchen at