Ingredients: For Dough

This recipe provides instructions for making green pea stuffed parathas. The ingredients include whole wheat flour, ghee, salt and water for the dough and green peas, oil, asafetida, onions, ginger, garlic, green chilies, cumin, red chili powder and salt for the filling. The filling is made by cooking and seasoning the green peas and vegetables. The dough is kneaded and allowed to rest before dividing and sealing the filling inside. Individual stuffed rounds are rolled out and cooked on a skillet, applying oil and flipping until browned on both sides.

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Ingredients: For Dough

Uploaded by

mayur22785

We take content rights seriously. If you suspect this is your content, claim it here.

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Ingredients

For Dough Chapatti atta (whole wheat flour) 1 cup Clarified butter (ghee) 1 tablespoon Salt to taste Water cup minus 1 tablespoons For Filling Green peas 2 cups, fresh or frozen Oil 4 teaspoons Asafoetida (hing) a pinch Onion 2 small, chopped finely Ginger paste 2 teaspoons Garlic paste 2 teaspoons Green chilies 2, chopped finely Cumin powder 2 teaspoons Red chili powder 3 teaspoons Salt to taste

Instructions
Making Filling 1. Take green peas in microwave safe bowl. Add a tablespoon of water, pinch of salt. Cook them in microwave for 2 minutes (depends on your microwave) if using frozen green peas. Cook them in microwave for 5 minutes (depends on your microwave) if using fresh green peas. 2. Heat the oil in a pan on medium heat. 3. Once hot add asafetida (hing) and immediately add onions, green chilies, ginger paste and garlic paste. Cook them till onions are light brown. Then green peas, salt, cumin powder and red chili powder. 4. Mix well. Cook till it dry. Remove it in plate or bowl to cool. Coarsely grind this mixture in blender or process it in food processor. Divide it into 8 equal portions and make ball. Making Dough 1. When green peas are cooling make the dough. Take flour and salt in a bowl. Mix well. Add oil and rub with your fingertips. It will look crumbly. Add warm water little at a time. Gather all the flour. It will look like as shown in below picture. 2. Then knead it for 4-5 minutes until it becomes smooth. Make a ball. Drizzle some drops of oil apply on the surface of ball and cover it. Let it sit for at least 20 minutes. Making Paratha 1. After 20 minutes knead the dough again and smooth it out. Divide dough into 8 equal portions and make ball. Roll each portion between your palm and press into a circle. 2. Dip the flattened ball into dry chapatti flour and coat well. Roll it gently in to circle about 4 inch in diameter. (Use dry flour only once.)

3. Put the green peas ball in center and gather the edges of dough and seal it properly and make ball. Make remaining balls by repeating this procedure. 4. Then take one ball dip it into dry flour and roll it into 6 inch diameter circle. 5. Heat the tava or skillet on medium heat. 6. Once hot placed rolled paratha on the skillet. When you see bubbles on it flip it. 7. After few seconds apply some oil on it and flip it again and press gently using spatula and cook until you see some brown spot on bottom side. Apply some oil again on other side and flip and cook on that side. When done take it out from skillet and put in insulated container to keep it hot. 8. Repeat same procedure for rest paratha. Additional Info Make sure the size of filling ball and dough ball should be same for perfect paratha. Do not use dry flour rolling for more than 2-3 times otherwise end product will be dry. Do not add any water while blending filling. We need firm ball of filling. Serve with pickles, Raitas or plain yogurt.