Thursday, July 21, 2011

Green peas paratha

        This is one of my favorite parathas,stuffed with the most moist and aromatic filling of green peas and spices blended together.Ones does not need any other accompaniment as they are so full of flavors but one could enjoy it with a blob of butter and curd flavored with cumin.I also this filling for kachoris.They come out awesome too.
Makes about 8
Green peas boiled/frozen                     500gms
Grated ginger                                      1 Tbsp
Crushed garlic                                     1 tbsp
Chopped green chillies                        1-2 nos
Oil                                                      1 Tbsp
Cumin seeds                                       1 tsp
Hing                                                    1/4 tsp
Coriander seeds                                  1 tsp
chilli powder                                      1/2 tsp
Tumeric powder                                 1/4 tsp
Amchur powder                                 1 tsp
Lime juice                                          1 tsp
Sugar                                                 1/2 tsp
Salt to taste
For the dough:-
Wheat flour                                        2 cups
Salt                                                    1 tsp
Oil                                                     1 tbsp                            
Knead the the dough with the flour, oil and warm water to a soft pliable dough.
For the filling, heat oil in a pan.Add cumin and hing, let them crackle.
Add the crushed garlic, chopped chillies and ginger and let them saute for 2-3 mins.
Add the crushed peas and mix well.
Add all the spices into the mixture and cook for all the water to evaporate.
Add the lime juice and sugar and cook further.
Cool the stuffing.
Make a 8 balls of the dough, roll and put some generous stuffing into it.Put all the sides together and roll into a 7" circle.
Put it on the griddle/tava and cook with oil on both sides till golden brown.
Serve hot with choice of accompaniments.   

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