By: Akshara
Packing a tiffin every morning is an art—balancing taste, nutrition, and freshness in a way that brings a smile when the lunchbox is opened. As a home chef, I always believe that food should be simple yet comforting, and nothing embodies that better than a warm, flavourful parantha. Today, I’m sharing one such tiffin-friendly delight—Peas Paratha, a recipe that turns everyday ingredients into something special.
Soft whole-wheat dough stuffed with mildly spiced green peas, cooked golden on both sides, and served with curd or pickle—this paratha stays fresh for hours and is perfect for school or office lunch. It’s nutritious, quick to prepare, and full of home-style flavours that remind you of family warmth with every bite.
So let’s open our kitchen notebooks, roll up our sleeves, and make this delicious peas paratha for a tiffin that says “Made with love.”
Peas paratha is a wholesome meal which is quite filling for school going children. Used as brunch or lunch this Tiffin is a nutritious pack. You may keep the chickpea flour-besan optional and also use your own imagination for accompaniments. Sometimes a basic unsalted salad with tomatoes and coriander sprinkle will do as the chaat masala in the paratha does the needful to maintain the taste. This is also a perfect meal for the field trips or when the school announces extended timings for weekend exercises.
Ingredients – 1 cup boiled peas (microwave it for ease), wheat flour (you can add some chick pea flour in it to help it last longer), ghee or butter, turmeric, red chilli powder, salt to taste and chaat masala.
Method –
- Boil the peas and mash them well. Make a paste in the mixer with thick consistency adding very little water. The green colour will stand out.
- Make the paratha dough with wheat and a little gram flour (besan). While kneading use the peas paste, add salt, red chilli powder and turmeric.
- Do maintain the water level as required or it will get runny. The flavour of the peas must emanate from every bite.
- Roast them on girdle or tawa with butter or ghee turning sides as required.
- Fill it directly in the tiffin box with the base lined up with aluminum foil. Sprinkle a bit of chaat masala over the same. Secure lid when it is a little cool.
- Accompaniments can be garlic pickle or curd or tomato salad.
