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Monday, 13 February 2012

Peas Parantha


Whole wheat flour (atta) - 2 cups
Ghee - 2 tbsp
Salt to taste


Green peas (blanched or boiled) - 1 cup
Oil - 1 tbsp
Onion (chopped) - 1 small
Ginger (chopped) - 1/2 inch piece
Garlic (chopped) - 5 to 6 cloves
Asafoetida - a pinch
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Salt to taste


1. Put atta, salt and ghee in a deep bowl and mix it with required water to make a soft dough. Cover it and keep aside.
2. Heat oil in a pan and add onion, ginger and garlic. Saute it till light brown in colour.
3. Add asafoetida, cumin powder, red chilli powder, peas and salt. Cook till it becomes dry.
4. Remove from heat and let it cool. When cooled, grind it coarsely. Keep this aside.
5. Roll the dough into small chapathi and stuff it with little filling. Roll it again into parathas.
6. Heat a tawa and put the paratha on it. Put little oil or ghee on one side. Turn the other side and repeat the same process.
7. When both the sides are light golden brown colour, serve it hot with pickle or curd.

Peas Parantha

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Happy Cooking!!

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