Peas Paratha
Peas Paratha is a lovely paratha recipe with mildly spiced peas and potato as a stuffing, served with a generous dollop of butter and spiced yogurt.
Ingredients
For the Peas Paratha filling
- 1 cup Fresh or frozen peas
- 1 medium Potato
- 1½-2 tbsp Besan
- ½ tsp Garam Masala
- 2 Green Chillies finely chopped
- 2 tbsp Coriander Leaves finely chopped
- ½ tsp Jeera
- ½ tsp Salt
For the Dough
- 2 cups Atta (wheat flour)
- 1 tsp Salt
- 1 cup Water
Instructions
Making the dough for the Paratha
- Take a large plate or a bowl and add two cups of wheat flour to it. Sprinkle the salt into the bowl of flour and mix with your hands.
- Now, add water to the dough little by little and starting kneading the dough. Make a smooth and soft dough without any pockets flour in it. This process roughly takes 5-10 minutes.
- You know it is ready for resting when you do not see any cracks in the dough.
- Cover the container or plate with another lid or a moist muslin cloth. Let it rest for a minimum of 15 minutes.
Peas filling for the paratha
- To a pressure cooker, add one cup of frozen peas and a cleaned medium sized potato cut up into small chunks. Cook for three whistles and allow the pressure to come down naturally. (If you are using fresh peas, you can cook it for 3-4 whistles until they are tender and mashable)(Frozen peas have already been through a round of par-boiling so, it needs less time to cook)
- Open the cooker and remove the potatoes and remove the skin. Mash them with your hands and add to a bowl. Take the cooked peas with your hands/strainer and avoid collecting the water along with it.
- Mash the peas and potatoes together and mix them well. You will notice that the mixture is slightly damp. So, at this stage, add the besan powder along with the jeera and garam masala.
- Make sure that the moisture content is reduced significantly to avoid issues while rolling out the parathas.
- Add the finely chopped coriander leaves, green chillies, jeera and salt. Mix all the ingredients well and your paratha stuffing is ready.
Cooking the Paratha
- Take the rested dough and divide them into equal sized balls.
- Pick one dough ball and dip it in wheat flour. Sprinkle some wheat flour on the surface and start rolling out the dough.
- When the dough is about 5 cm wide, take a small portion of the peas stuffing and place it in the centre.
- Close the stuffing by bringing the sides of the dough together and pinch off excess dough.
- Dip the stuffed dough in some more wheat flour on both sides. Roll it out as thin as you can without the stuffing popping out of the dough.
- Place an iron tawa on medium to high flame. Once the tawa is hot, place the rolled out paratha. Let the paratha cook on one side until you see a few brown spots. Flip to the other side and allow for brown spots to appear.
- At this stage, lower the flame and apply some ghee on top of the paratha. Flip the paratha and apply ghee to the other side as well.
- Your Peas Paratha is ready when both sides are fully cooked and you can see the paratha puff up.
- Serve your Peas Paratha with pickle and curd.