Peas parantha

Name: Peas parantha
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 1/2 cup wheat flour; 1/2 tsp salt; 1/2 tsp black pepper powder; 1/2 tsp Carom Seeds (Ajwain); as required Water; 1 cup peas; 1 tsp oil; 1/2 tsp cumin seeds; Pinch asafoetida; 2 tbsp gram flour; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 tsp dry mango powder; as required Ghee

Anjali Valecha @anjalivalecha

#goldenapron3
#week2

A simple yet delectable green peas parantha. Pair it with curd and pickle for a yummy brunch.

Anjali Valecha @anjalivalecha

#goldenapron3
#week2

A simple yet delectable green peas parantha. Pair it with curd and pickle for a yummy brunch.

Saved

Ingredients

30 minutes

4 servings

1 1/2 cupwheat flour
1/2 tspsalt
1/2 tspblack pepper powder
1/2 tspCarom Seeds (Ajwain)
as requiredWater
1 cuppeas
1 tspoil
1/2 tspcumin seeds
Pinchasafoetida
2 tbspgram flour
1/2 tspturmeric powder
1 tspred chilli powder
1 tspdry mango powder
as requiredGhee

Saved

Steps

30 minutes

1

Take wheat flour, add salt, black pepper powder and carrom seeds and make a dough with water. Cover and keep aside.
2

Blend the peas coarsely in a mixer grinder.
3

In a pan,heat oil and add cumin seeds and asafetida. Add peas as the seeds crackle.
4

Saute it for 2-3 minutes till it is little dry, then add gram flour and saute till the flour is cooked also and starts giving aroma.
5

Add salt, turmeric powder and red chilli powder and mix to incorporate all the spices well.
6

Add dry mango powder,mix and switch off the gas. Leave the mix to let it cool.
7

Take a small ball of dough and roll it out, fill with the peas filling and close and roll again into a parantha.
8

Heat the tawa and put the parantha on it.
9

When the parantha gets some brown spots, apply ghee and fry on both sides.
10

Similarly, make all paranthas and serve hot with pickle and curd.