I learnt most of the traditional parathas from my MIL. She makes amazing parathas. It took me some time to master the art of making perfectly stuffed parathas. Now I can say that I can make decent, nice parathas. The art of making perfect parathas is to put just enough stuffing so that it doesn't come out while rolling. Now this one is my DH's favorite. Use fresh peas as much as possible. So here's the recipe... Happy cooking...
Ingredients:
For the stuffing:
Green peas - 1 1/2 cup
Onion - 1 medium
Green chilli - 1
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Cumin seeds - 1 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Salt to taste
For the dough:
Whole wheat powder - 2 cups + for dusting
Salt to taste
Water as required
Oil/butter/ghee for greasing
Method:
Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls.
Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.
Flat the dough a little and put the stuffing in it and close and seal the edges.
Dust some flour and roll out into chapati.
Heat a tawa and cook paratha until done on both sides with ghee/oil/butter.
Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls.
Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.
Ingredients:
For the stuffing:
Green peas - 1 1/2 cup
Onion - 1 medium
Green chilli - 1
Red chilli powder - 1 tsp
Carrom seeds - 1 tsp
Cumin seeds - 1 tsp
Pomogranate(Anardana) powder - 1/2 tsp
Salt to taste
For the dough:
Whole wheat powder - 2 cups + for dusting
Salt to taste
Water as required
Oil/butter/ghee for greasing
Method:
Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls.
Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.
Flat the dough a little and put the stuffing in it and close and seal the edges.
Dust some flour and roll out into chapati.
Heat a tawa and cook paratha until done on both sides with ghee/oil/butter.
Add the ingredients for the dough and mix well to form a dough. Rest it for about 15 minutes. Divide the dough into 5 - 6 equal sized balls.
Grind green peas to a coarse paste. Add all the ingredients mentioned for stuffing and mix well.
Flat the dough a little and put the stuffing in it and close and seal the edges. Dust some flour and roll out into chapati. Heat a tawa and cook paratha until done on both sides with ghee/oil/butter. Remove. Serve hot with butter or curd.
This recipe is off to Jagruti's PPCS, Hope you enjoy making this paratha as much as I did :-) Good Luck...
