Green peas are full of nutrients, rich in iron, carbohydrates, fibre and contain vitamins like vitamin A,C,B2,B3 and B6. Have them raw or boiled or add them to any of your favourite recipes. Here are a few green peas recipes which you can try out.

Peas masala
Ingredients: Green peas-1 cup; Onions-2 medium sized (sliced); Tomato-1 medium sized (cut into 1 inch cubes); Green chillies (chopped finely); Jeera powder -1/2 tspn; Garam masala powder.-1/2 tspn; Red chilly powder - 1 tspn; Turmeric powder -1/2 tspn; Chaat masala-1/2 tspn; Cut coriander leaves-1 tbspn; Oil -1 tbspn; Lime juice-1 tbspn; Salt to taste;
Method: Boil the green peas with little salt, drain and keep aside. In a thick bottomed vessel, put 1 tbspn of oil and add the sliced onion. Saute for 3-4 minutes, then add the chopped green chillies and cubed tomato pieces and stir for a minute. Add the boiled green peas, all the dry masalas and a little salt and mix all the ingredients properly. Remove from heat and add the lime juice and mix well. Garnish with cut coriander leaves and serve hot.

Green peas stuffed cutlets
Ingredients: Green peas-1 cup; Boiled potatoes-5-6; Pepper pdr-1 tspn; Green chillies-2[chopped  finely]; Bread crumbs-1 cup; Cornflour-1 tbspn; Thin vermicelli- 100 gms; Cut coriander leaves-1 tbspn; Oil for deep frying; Salt.
Method: For the stuffing — Boil the green peas with a little salt, drain the water  and add the pepper powder. Mix well and keep aside. For the potato mixture — Mash the boiled potatoes, add chopped green chillies, bread crumbs, cornflour, coriander leaves and salt and mix well to make a mixture. Now divide the potato mixture into small portions. Flatten each portion, place a little of the peas stuffing between the two portions and seal them properly,and make an egg-shaped cutlet. Place the vermicelli (thin variety which is used for kheer) in a plate and roll the cutlet over it to cover it properly on all sides. Shape the rest of the cutlets in the same way. Heat oil in kadai  and deep fry the cutlets on a medium till golden in colour.

To serve — Cut each cutlet into 2 halves. Serve hot with coriander-mint chutney.

Peas parathas
Ingredients: Green peas-1 cup; Garlic-2-3 cloves; Ginger-small piece; Green chillies-2; Wheat flour-2 cups; Cumin seeds-1/2 tspn; Ghee-1tbspn; Oil; Salt; For the stuffing: Grind together garlic, ginger, green chillies and green peas to a coarse paste without adding water.
Method: In a thick bottomed vessel, add 1tbspn of oil and put the cumin seeds. After a few seconds, add the ground paste and salt to taste and mix properly. Cook for a few seconds and keep aside. For the dough: To the wheat flour, add some salt and make a stiff dough using enough water. Add the ghee and knead for 1 more minute .Take small portions of the dough and roll 2 small chapattis. Place a little of the peas mixture on one chapatti and cover it with the other chapatti. Seal the edges and roll it a little more. Put it on a hot griddle (tawa) and roast both the sides using some oil till it is golden it colour.  Serve hot with curds or pickle.