Parathas are sustaining and wholesome. Puréed green peas are combined with whole wheat flour to make this delicious paratha dough. Both whole wheat flour and green peas are rich in fibre, which aids in controlling blood sugar levels. Each paratha being cooked in ¼ teaspoon of oil is absolutely healthy for diabetics, as well as the whole family. Serve the Green Pea Parathas fresh off the tava with Karela Kadhi and Carrot Garlic Chutney.
Preparation Time: Cooking Time: Total Time: Makes 5 parathas
1/2 cup whole wheat flour (gehun ka atta)
1/2 cup boiled green peas
1 tsp finely chopped green chillies
1 tbsp low fat curds (dahi)
1/8 tsp carom seeds (ajwain)
salt to taste
whole wheat flour (gehun ka atta) for rolling
1 tsp oil for cooking
- Purée the green peas into a smooth paste using 1 tbsp of water in a blender.
- Combine all the ingredients and knead into a soft dough without using any water.
- Divide the dough into 5 equal portions
- Roll out each portion into a 125 mm. (5″) diameter circle with the help of a little flour to roll the paratha.
- Cook each paratha on a non-stick pan until both sides are golden brown, using a little oil.
- Serve hot.
|Value per paratha||% Daily Values|
|Vitamin A||121.9 mcg||3%|
|Vitamin B1 (Thiamine)||0.1 mg||10%|
|Vitamin B2 (Riboflavin)||0 mg||0%|
|Vitamin B3 (Niacin)||0.6 mg||5%|
|Vitamin C||1.3 mg||3%|
|Vitamin E||0.1 mg||1%|
|Folic Acid (Vitamin B9)||5.9 mcg||3%|