Ragi Peas Parathas

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Cooks in: 40 Minutes Serves: 2 People

Protein rich peas parathas are generally made during winters when fresh green peas are available in plenty. Parathas made with ragi flour is a welcome change as the millet is rich in calcium and iron. 


  • 1 Cup Fresh Green Peas
  • 4 Green Chillies
  • 1/2 Tsp Jeera
  • 1/2 Tsp Salt
  • 1/2 Tsp Salt
  • 1/2 Tsp Salt
  • 1  Tsp Ghee
  • 2 Tbsp Chopped Coriander Leaves


  1. Make Autolysis dough with Ragi flour. Please refer my Millet Roti post for a detailed recipe on how to prepare the dough.
  2. In a 2 Ltr Pressure Cooker, Add a table spoon of water and ghee. Spread evenly. Add jeera, fresh green peas, finely chopped green chillies and salt.
  3. Cook for a whistle. Open after pressure settles down.
  4. Open, mash the peas to a coarse paste. Add coriander leaves and mix well.
  5. Now make 2 ragi rotis of same size. Spread little oil on one roti and place 3 tbsp of mashed peas masala evenly leaving 1/4'' on the edges.
  6. Apply water with a finger on the edges, place another roti and seal carefully so that the stuffing doesn't come out.
  7. Cook on both sides on a tawa with oil.
  8. Serve hot with curd.

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    1. Hi Vidya,
      Thanks for trying and validating the recipe. Yours looks exactly like mine!! Happy to know that you liked the taste. Happy for you!!

  1. Tried this for my 80 yr old mom as a change from routine ragi dosa. She was surprised and relished every bit. Thanks VV

    Rolling out is super easy and puffs up when it is thin

    1. Hi Vidhu,
      Thanks for trying and validating the recipe. Happy to know that your mom enjoyed the protein and calcium rich parathas!

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