Ingredients:
For Filling
3 small cups of Green peas, boiled
3 tsp - Besan, dry roasted
1/4 tsp - Ajwain
1.5 tsp - Coriander powder
1/2 tsp - Garam masala powder
A pinch or two - Amchoor powder
4 - Green chillies, chopped finely
1/2 inch - Ginger, grated
1/2 cup - Onion, chopped finely
1 cup - Coriander leaves, chopped finely
Salt to taste
For Dough
3 cups - Whole wheat flour
1 tbsp - Ghee
Water to knead the dough
Salt to taste
Method
- In a pan dry roast besan to a light brown colour. Then, mash the boiled green peas well.
- Add the roasted besan, mashed peas and rest of the ingredients listed for filling. Mix well and set it aside.
To make the dough
- Mix the wheat flour, oil and salt, and knead well to make a stiff dough. Cover the dough with a wet towel and keep it aside for 30 minutes, so that the dough doesn't dry out.
- After 30 minutes knead the dough again to get a soft workable dough.
To roll out the paratha
- Make 15 small balls of the dough. Take one dough ball and roll it out with a rolling pin. Take a small amount of filling and place in the centre of the rolled out dough.
- Wrap the dough around the filling and close. Dust some flour and then lightly flatten the dough with your hand. Roll out the parathas.
- Heat a tawa on a medium flame and place the paratha in it. Smear some oil on top and around the paratha. Flip and cook evenly on both sides, till it is golden brown in colour.
- Serve with some plain yogurt/curds and pickle.
Plus:
MSN Cooks: Bhindi Masala with Paneer
MSN Cooks: Thai Layered Rice
MSN Cooks: Green Papaya Salad
