Green Peas Paratha

Name: Green Peas Paratha
Cuisine: American
Ingredients: For the paratha dough; 2 cups whole wheat flour (atta); 1/2 teaspoon salt; 2 teaspoon oil; As needed water for kneading; 1.25 cups fresh peas (matar); 1/2 teaspoon cumin seeds (jeera); 1 tablespoon besan (gram flour); 1 tablespoon finely chopped coriander leaves (dhania patta); 1 finely chopped green chilli (hari mirch); 1 pinch hing / asafoetida; To taste salt; As needed oil or ghee as required for frying paratha

Shreshtha Shah Vora @cook_19574985

Green Peas Paratha

Shreshtha Shah Vora @cook_19574985

Saved

Ingredients

For the paratha dough
2 cupswhole wheat flour (atta)
1/2 teaspoonsalt
2 teaspoonoil
As neededwater for kneading
1.25 cupsfresh peas (matar)
1/2 teaspooncumin seeds (jeera)
1 tablespoonbesan (gram flour)
1 tablespoonfinely chopped coriander leaves (dhania patta)
1finely chopped green chilli (hari mirch)
1 pinchhing / asafoetida
To tastesalt
As neededoil or ghee as required for frying paratha

Saved

Steps

1

First take whole wheat flour, salt and oil in a mixing bowl, mix than add water and begin to knead, add more water if required while kneading.
2

Knead to a soft and smooth dough. Cover and keep aside for 30 minutes.
3

Steam the green peas and do not boil them in water. For steaming, add water in the cooker. Place the pan with the green peas in the cooker, now pressure cook for 3 to 4 whistles. i used electric rice cooker to steam the green peas.
4

Drain the green peas very well. there should not be any water in them. allow them to become warm or cool at room temperature.
mash the green peas coarsely with a potato masher. keep aside.
5

Roast cumin seeds till they become fragrant. Remove and add the roasted cumin seeds to the mashed peas.
6

On a low flame, Roast besan. stirring often, the besan should become aromat. it's rawness should go away. the colour of besan will also change. do not brown too much or burn the besan add the roasted besan to the mashed peas.
7

Add green chilli, finely chopped, a pinch of asafoetida (hing), finely chopped coriander leaves, salt as per taste.
8

Take 2 small balls and dust them with whole wheat flour. roll each of them to a round of 4 to 5 inches in diameter.
9

Place the green peas stuffing on one of the rolled round. cover with the second one and seal the edges firmly. sprinkle some wheat flour on both sides. roll gently to a paratha of about 6 to 7 inches. sprinkle flour as required while rolling
10

Heat a tawa and let it become hot. place the peas paratha on the hot tawa. on a medium to high flame, begin to roast the paratha.
11

When one side is partially cooked (about 1/4th) then flip the paratha. spread some oil or ghee on top. flip the matar paratha again.Now spread some oil or ghee on this side too.
12

If the matar paratha has been stuffed and rolled well, it will start puffing up while cooking. flip again. press the paratha edges with a spatula, so that they are cooked.
13

Flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.
14

Serve peas paratha hot or warm with butter on top along with pickle and curd on side