To make 4 paratha
Ingredients
For Dough
Whole wheat flour - 1 cup
Carom seeds - 1/2 tsp (Optional)
Salt to taste
For Stuffing
Frozen green peas - 2 cups
Green chilies - 4
Cloves of garlic - 2
Ginger piece - 1 inch
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Pinch of asafoetida
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Green chilies - 4
Cloves of garlic - 2
Ginger piece - 1 inch
Cumin powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Cumin seeds - 1/2 tsp
Pinch of asafoetida
Turmeric powder - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Procedure
Making dough for paratha
- To make the paratha dough, Take wheat flour in mixing bowl. Add carom seeds and salt to taste. Knead the dough well. Consistency of dough should be soft like regular chapati/roti dough. Apply few drops of oil and cover it. Let the dough rest for 15-20 minutes.
Green Peas stuffing (Matar stuffing)
- Put green peas, green chilies, garlic and ginger in a blender. Make a fine puree by adding little water.
- Heat oil in a pan. Add cumin seeds and pinch of asafoetida. Add green peas puree and cook till all moisture evaporates. Keep stirring continuously.
- Add in all dry spices i.e. turmeric powder, cumin powder, coriander powder, dry mango powder, and salt to taste. Cook for 3-4 minutes. Keep stirring in between. Now, stuffing is ready. Transfer this to any dish and let it cool down completely.
Roasting of a paratha
- Take a medium sized ball of dough and roll it like a small puri. Roll the edges, keeping middle part thick. Place stuffing on it. Cover all sides of stuffing with edges of dough. Dip into flour. Roll gently and evenly from all the sides. Roll paratha thick than chapati/roti.
- Roast paratha well from both sides. Apply ghee on it while roasting. Serve paratha with any chutney, pickle.
