March 16, 2016

Peas Paratha

      The greenness of the Peas Paratha makes it very tempting to have a bite. Peas Paratha is one of the best Paratha variety I have made.





Recipe Cuisine : Indian | Recipe Category: Breakfast
Preparation Time: 10 mins  | Cooking Time: 10 mins | Yields: 8-10 Parathas

Ingredients:
For Stuffing:

Fresh Peas
1 cup
Green Chilli
1-2
Ginger
1 inch
Coriander Leaves
Handful
Salt
To taste
Amchur Powder
1 tsp
To Temper:

Oil
2 tsp
Cumin Seeds
1 tsp
For Dough:

Wheat Flour
1 ½ cup
Water
As required
Oil
1 tbsp
Salt
As required
For Paratha:

Oil
For making parathas

Procedure:
Procedure for making dough:
I. In a bowl, add the wheat flour and salt. Mix them well. Then add water little by little and knead into a soft dough. Keep it aside.
For Stuffing:
1. Pressure cook the peas with ¼ cup of water for 1 whistle in a high flame.
2. After pressure has gone, strain the water from the peas and allow it to cool down completely.
3. Grind the green chilli and ginger into a paste using the dry mixie. Take  it out from the jar and keep it aside.
4. Now add the peas (from 2) and grind them into a coarse paste using the same jar.
5. Then add coriander leaves and salt. Again grind them into a coarse paste.
6. Heat the oil in a pan, add cumin seeds and wait for popping. Add the ground green chilli paste ( from 3) and fry for a minute.
7. Then add the peas paste ( from 5) and amchur powder. Mix them well and sauté until the mixture becomes thick.
8. Allow it to cool down completely and make lemon size balls from the mixture. But the stuffing ball should be smaller than dough ball.
9. Now divide the dough (from I) into a lemon size balls.  Now dust the dough ball and roll it into a small circle. Keep the stuffed ball in its center. Then bring the edges to the center.
10. Press them gently, again dust the stuffed balls and roll it carefully.

11. Heat the tawa and transfer the paratha, sprinkle the oil and cook both sides till the black spots starts.

Click here for more Paratha Recipes.

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