Green peas are little magical seeds, little jewels of winter. Soft, tender, sweet, delightful things in a nutshell. Which one of us doesn’t have memories of shelling tons of green peas in childhood? If you ask around I am sure all of us sat with family and shelled mounds of these delights.
Half going in the bowl and a lot of them directly in the stomach. Those super tender ones, the super sweet ones deserved to be eaten just as is. I remember those winter afternoons on the terrace with a beaming sun and all of us sitting down to shell these.
I still enjoy shelling them with a dose of Netflix and maybe a glass of wine after the hustle bustle of the day has died down. It makes me more mindful of my life, reminds me of childhood and I give a silent thanks for so many things. Most of all, for life and it’s seasons.
These little jewels are also so adaptable that it is very easy to use them in everything. Add it to the pulao or tehri, make a delicious soup of it, rustle up nimona (Banarsi curry of smashed peas), throw a little in your morning breakfast of poha, upma or vermicilli, sneak in some in the pasta or make a salad. They shine in every dish and adapt very well to most flavours.
Green peas are said to be one of the world's healthiest foods. Sounds very strange right? After all, these humble balls are considered pretty routine winter food. But the more I study about food and nutrition, the more I am realising that our elders had it spot on on what and how to eat. They might not have known the science behind but they still somehow figured it all out.
Prevention of Wrinkles, Alzheimer, Cancer - Some Uses of Peas
Excellent source of folic acid, Vitamin C and Vitamin K, green peas are said to be very good for babies and expectant mothers. They have a unique blend of anti-oxidants and phytonutrients (alpha-carotene and beta-carotene, coumestrol, catechin and epicatechin) which makes them great food for the prevention of wrinkles, Alzheimer’s, arthritis, bronchitis, osteoporosis and even stomach cancer.
So here is a green peas stuffed parantha that I grew up eating. My granny would make this for us twice a week in Delhi winters. It is still one of my favourite ways to use the fresh tender green peas.
Method
- Knead all the ingredients listed under dough together to form a soft dough. Cover with a soft muslin cloth and let it rest for about 30 minutes.
- Mix all ingredients of the the filling together just before you start making the paranthas.
- Make about 8 (more or less depending on home much big you want your paranthas) roti sized ball from the dough. Roll it a little. Put a spoonful of filling in the middle and close it from all ends like a pouch/ball.
- Roll the stuffed ball again to make a parantha and cook in on the hot griddle using a tsp of oil/ghee if required. The oil or ghee is optional but I can guarantee its takes it to another level.
- Enjoy with some pickle and curd for a nutritious winter meal. Perfect for the tiffin box too.
Due to the fact that they are high in fiber and protein, they are highly recommended to diabetic people, in spite of their slight sweetness. In fact, experts say that regular consumption of green peas can even help in reversing insulin resistance. And their protein is of such a high quality that some vegan commercial protein powders are starting to use it.
I bet after this you are seeing green peas in a new light, wondering what to do with them to make the best use of the wonders. But I feel the best way to eat them is our age old recipes.
(Monika Manchanda is an ex-IT professional turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order! She can be reached at monika.manchanda@gmail.com)
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