Matar ka Paratha

Name: Matar ka Paratha
Total time: 2400 s
Yield: 4 people
Cuisine: Indian
Ingredients: 2 cups whole wheat flour; 1/2 tsp salt or to taste; 1/2 tsp carom seeds (ajwain); as required Water for kneading; as per requirement Oil for brushing; 1 cup boiled green peas; 1 tsp cumin seeds (jeera); 1/8 tsp asafoetida (hing); 1 medium onion finely chopped; 1 " piece of ginger finely chopped; 2-3 finely chopped green chillies; 2 tbsp ginger garlic paste; 1/2 tsp salt or to taste; 1 tsp Kashmiri red chilli powder; 1 tsp amchoor (dry mango) powder; 1 tsp coriander seeds (dhania); 1 tsp cumin seeds (jeera); 2 tsp kasoori methi (dry fenugreek leaves); 1 tbsp besan (gram flour); 2 tbsp oil

Madhu Bindra @madhubindra

Hot parathas with lip-smacking green peas stuffing and a dollop of butter on top. Perfect for winters, these hearty and delicious parathas work perfectly for breakfast or a mid-day meal.
#Win #Week2

Madhu Bindra @madhubindra

Hot parathas with lip-smacking green peas stuffing and a dollop of butter on top. Perfect for winters, these hearty and delicious parathas work perfectly for breakfast or a mid-day meal.
#Win #Week2

Saved

Ingredients

40 minutes

4 people

For the dough
2 cupswhole wheat flour
1/2 tspsalt or to taste
1/2 tspcarom seeds (ajwain)
as requiredWater for kneading
as per requirementOil for brushing
For the stuffing
1 cupboiled green peas
1 tspcumin seeds (jeera)
1/8 tspasafoetida (hing)
1medium onion finely chopped
1" piece of ginger finely chopped
2-3finely chopped green chillies
2 tbspginger garlic paste
1/2 tspsalt or to taste
1 tspKashmiri red chilli powder
1 tspamchoor (dry mango) powder
1 tspcoriander seeds (dhania)
1 tspcumin seeds (jeera)
2 tspkasoori methi (dry fenugreek leaves)
1 tbspbesan (gram flour)
2 tbspoil

Saved

Steps

40 minutes

1

To begin, prepare the dough. Take the whole wheat flour in a large bowl. Add in salt and carom seeds (ajwain). Knead it into a soft dough using water. Brush with a bit of oil. Cover it and let it rest for 15-30 minutes.
2

In the meantime, prepare the stuffing. Heat 2 tbsp of oil in a pan. Add 1 tsp cumin seeds (jeera), and allow it to crackle. Add the hing (asafoetida).
3

Add the chopped onions and ginger and saute until translucent. Add in the finely chopped green chillies, and ginger-garlic paste. Saute for a minute or two.
4

Next, add in the coarsely ground peas and cook until the mixture is a bit dry.
5

Now add in the dry masalas - salt to taste, Kashmiri red chilli powder, amchoor powder, crushed kasoori methi, and roasted and coarsely crushed cumin and coriander seeds.
6

Finally, add in the gram flour besan and cook. If there is water remaining in the mixture, it would be difficult to roll out the paranthas. Check the salt and add more if required.
7

Once the dough is well rested, knead it again. Divide it into equal portions. Roll them out a bit and add in a generous amount of stuffing. Seal the edges and press it down a bit.Roll them out to the desired size.
8

Heat a tawa or a griddle. Place the paratha and cook on medium heat on both sides till it starts to colorize.
9

Brush with oil and turn it over. Press it down a bit. Cook the paratha on both sides until golden.
10

The peas paratha is ready to serve. Add a dollop of butter on top and serve with raita and pickle.