Peas Paratha - Matar Paratha
4 standard portions
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Dietary & allergen details
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Ingredients
- 1 cup whole wheat flour
- ΒΌ teaspoon salt
- water (as required to knead)
- Β½ teaspoon oil
- 1 cup peas (boiled and coarsely mashed)
- 2 garlic cloves (finely chopped)
- Β½ teaspoon cumin seeds
- β teaspoon red chili powder (or to taste)
- salt (to taste)
- 1 teaspoon oil
- 1/4 teaspoon ghee (to roast the parathas)
Method
- Take the whole wheat flour in a bowl.
- Add water little by little and knead to a soft dough.
- Smear 1/2 teaspoon of oil on top.
- Cover the dough and let it rest for 15-20 minutes.
- Take out the seeds from the peas, and put them in a pan of hot water.
- Simmer on medium flame till peas are soft.
- Take out the peas from the pan, drain the water and set aside.
- Now you can either blend them using a blender or crush/mash them using a pestle. I prefer crushing them with pestle.
- Heat a teaspoon of oil in a pan and add the cumin seeds.
- Once the cumin seeds crackle add the chopped garlic and saute till the raw smell goes away. Next add the crushed peas, salt, red chilli powder and mix.
- Cook on medium flame for 2-3 minutes till the aroma of spices, garlic is all well incorporated into the peas.
- Switch off the flame, take out the stuffing in a bowl and set aside.
- To make the paratha, take a small amount of dough (size of a big lemon) and shape it round. With the help of rolling pin roll the dough into a circle of around 1/8 inch thickness.
- Apply 1/4 teaspoon of ghee/oil all over.
- Place around 1.5 tablespoon of filling in the center.
- Gather all the edges and pinch them together forming a seal.
- Flatten using you fingers and roll again into a circle of approx 1/8 inch thickness.
- Place the paratha on heated tawa/griddle.
- Once there are light brown spots on one side, flip the paratha and apply ghee/oil.
- Flip again and apply more butter/ghee/oil on the other side now. Cook till paratha has brown patches all over.
- Serve hot with yogurt and pickle.