Green peas paratha is a whole wheat flatbread stuffed with spiced mashed peas filling. No onion no garlic paratha.
Ingredients
For The Paratha Dough
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2 cups whole wheat flour or 240 grams whole wheat flour
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½ teaspoon salt
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2 teaspoon oil
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½ to ⅔ cup water for kneading, add as required
For Green Peas Paratha Stuffing
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2.5 cups fresh green peas (matar) or 125 grams
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½ teaspoon cumin seeds – roasted
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1 tablespoon besan (gram flour) – roasted
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1 to 1.5 tablespoon finely chopped coriander leaves (cilantro)
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1 green chilli – finely chopped
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1 pinch asafoetida (hing)
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salt as required
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oil or ghee as required while roasting parathas
Instructions
Making Dough
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First take whole wheat flour, salt and oil in a mixing bowl or pan.
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Mix very well. Then add ½ cup water and begin to knead.
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Add more water if required while kneading.
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Knead to a soft and smooth dough.
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Cover and keep aside for 30 minutes.
Making Green Peas Paratha Stuffing
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Steam fresh green peas in a pressure cooker or electric rice cooker. Do not boil them in water.
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For steaming, take the green peas in a pan. Add 1 cup water to the cooker.
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Place the pan with the green peas in the cooker. Now pressure cook for 3 to 4 whistles. I used an electric rice cooker to steam the green peas.
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Drain the green peas very well. there should not be any water in them. Allow them to become warm or cool at room temperature.
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Mash the green peas coarsely with a potato masher. Keep aside.
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Heat a pan. Lower the heat and add cumin seeds in it.
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Roast the cumin seeds till they become fragrant.
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Remove and add the roasted cumin seeds to the mashed peas.
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In the same pan, on a low flame, add besan. Stirring often, roast the besan.
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The besan should become aromatic. its rawness should go away. The colour of the besan will also change. Do not brown too much or burn the besan.
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Add the roasted besan to the mashed peas.
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Add finely chopped green chilli, asafoetida (hing), finely chopped coriander leaves and salt as per taste.
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You can also add garam masala powder. Stir and mix very well.
Rolling Stuffed Peas Paratha
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Pinch small balls from the dough. Roll them and keep them covered.
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Take 2 small balls and dust them with whole wheat flour.
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Roll each of them to a round of 4 to 5 inches in diameter.
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Place the green pea stuffing on one of the rolled rounds.
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Cover with the second one and seal the edges firmly. Sprinkle some wheat flour on both sides.
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Roll gently to a paratha of about 6 to 7 inches. Sprinkle flour as required while rolling.
Cooking Matar Paratha
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Heat a Tawa or skillet and let it become hot. Place the peas paratha on the hot Tawa. On a medium to high flame, begin to roast the paratha.
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When one side is partially cooked (about 1/4th) then flip the paratha.
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Spread some oil or ghee on top. Flip the matar paratha again.
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Now spread some oil or ghee on this side too.
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If the matar paratha has been stuffed and rolled well, it will start puffing up while cooking.
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Flip again. Press the paratha edges with a spatula too, so that they are cooked.
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Flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.
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Serve peas paratha hot or warm. You can also stack them in a roti basket and later serve them warm. You can make these matar parathas for breakfast or brunch with a side accompaniment of lemon or mango pickle. You can also serve it with some butter or curd.
Notes
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For the best taste use fresh green peas. However, you can also make them with frozen peas.
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The dough should be soft and pliable.
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This recipe can be scaled.
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The number of spices can be altered as per your taste. E.g. for a spicy paratha, you can increase the number of green chillies.
Source: vegrecipesofindia.com
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