Monday, 15 July 2013

Matar Paratha


2 cups whole wheat flour,
2 tbsps oil or ghee,
1 tbsp sugar,
Salt to taste
1 cup green peas,
1 tsp oil,
3-4 green chillies,
½ tsp cumin seeds,
A pinch of asafoetida,
Oil or ghee for frying the parathas


Knead the whole wheat flour into a dough along with 2 tbsps of ghee or oil, sugar, salt and water as required. The dough shouldn’t be very soft.

Cook the green peas till done. Drain any water. Mash the cooked peas with the back of a spoon.

Heat one tsp of oil and add the cumin seeds and asafoetida. Once the cumin seeds pop, add the finely chopped green chillies. Let it fry for a minute and then add the mashed peas. Cook for another 5 minutes. Let it cool a bit.

Divide the dough into 5 portions and also divide the peas mixture into 5 portions. Shape one dough portion into a ball and flatten in using your hands. Place the peas filling in the centre of the dough ball and lift the sides of the dough ball to completely cover the pea mixture. Reshape into a ball.

Dust your rolling surface with dry wheat flour and roll the ball into a round disk carefully. This step should be done very carefully applying even pressure, or the peas filling will start coming out.

Heat a non-stick tawa and place the paratha on it. After about a minute, flip it over and apply about a tsp of ghee/oil and then again flip it over, apply another tsp of ghee/oil on the other side. Fry this on a medium to low heat till both sides are golden brown. Repeat for the remaining parathas.

Goes well with curds seasoned with roasted powdered cumin powder and black salt or any pickle.