PEAS PARATHA RECIPE / MATAR PARATHA RECIPE
Instructions
To prepare Dough :
  1. In a wide mixing bowl take wheat flour, salt and ghee. Mix it with your fingers,then add little by little water, gather to form a soft pliable dough. Knead it well. The dough should not be too tight or too loose, it should be non-sticky at this stage. Allow it to rest covered for 30mins.
To prepare stuffing :
  1. One can use either fresh peas or frozen. Paratha made from seasonal fresh peas tastes best. Deshell peas.
  2. Grind green peas coarsely using a food processor or blender.
  3. Heat 2-3 tsp oil in a kadai /pan and temper jeera seeds.
  4. Once it splutters, add green chilli and ginger. Saute for a min.
  5. Keep the temperature low and add salt, red chilli powder, dhania powder and besan. Saute for 1-2 mins.
  6. Besan here acts as a binding agent and helps in giving a nice texture to peas stuffing and also prevents breaking while rolling.
  7. Add ground peas and saute for 4-5 mins. till the rawness goes away.
  8. Lastly add aamchur powder,garam masala powder and chopped coriander leaves. Combine everything.
  9. Stuffing for peas paratha is ready.Once the mixture cools down, it is used as a filling.
To prepare Parathas:
  1. Make equal sized balls out of the dough and faltten them .
  2. To dust use maida /wheat flour and roll them to thick small circles. Thick at the center, thin at edges.
  3. Keep 1-2tbsp of stuffing in the centre, seal it up nicely by pulling all the edges to the centre as shown in the pic. pinch out extra dough at the top if any. Repeat the same with all the dough and stuffing.
  4. With the help of dry flour, roll the parathas into thick or thin discs as per your preference .
to roast
  1. Heat a griddle, transfer the paratha on to griddle carefully and cook them on both sides by drizzling oil/ghee/butter. Cook till both the sides has golden spots.
  2. Delicious, hot Peas parathas are ready to serve.
  3. Enjoy them hot with pickle and / plain curd/raita…
Recipe Notes
  • One can use either fresh peas or frozen. Paratha made from seasonal fresh peas tastes best.
  • if you want can add little onion too and temper along with green chilli.
  • Besan here acts as a nice binding agent. If you want can add or skip or use little mashed potatoes.
  • It is important that always the stuffing for parathas should be dry. Also, the stuffing has to be in room temperature before filling. Else liquid will ooze out while rolling
  • While rolling for the first time don’t give more pressure in the centre as the filling is going to be placed in the centre.Roll very gently and dust the flour as reqd. Centre be little thick and edges little thin. Roll the paratha with light hands and go from one side to the other while rolling.


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