Stuffed Parathas have become something very common in my household these days. These are one of the best ways of making your kids have some veggies. Both my daughters like them a lot. My elder one is always asking me, “Mom! So what’s inside today’s paratha?” In order to maintain the surprise element, I keep experimenting with various kinds of fillings.
Now, since winter has set in, markets are getting flooded with loads and loads of Fresh green peas. It's time to put these tiny green pearls to good use and of course to do away with the frozen ones. (At least for the time being!) I add a handful of these into almost all the curries I make. During these months, I end up making these green peas parathas every now and then, where the peas are not merely add ons but the main attraction! These were loved by my 2 year old daughter who was having them for the first time. She liked them so much, that she insisted on having them for dinner as well.:) Now off to the recipe:
For the dough
1. Wheat flour – 2 cups
2. Oil – 1 tbsp
3. Salt to taste
4. Water as required for kneading
For the filling
1. Fresh Green Peas – 1 cup
2. Ginger – 1 inch piece
3. Red Chilly Powder – 1 tsp
4. Ajwain /Omam – ½ tsp
5. Garam Masala Powder – ½ tsp
6. Roasted Gram Dal Powder/ pottukadali podi – 1 to 2 tsp
7. Salt to taste
8. Oil – 1 tsp
Method
1. In a bowl, add the wheat flour, salt and oil. Rub this well with your finger tips. Add water little by little and knead into a soft and pliable dough. Keep covered until further use.
2. Boil the peas until ¾ done. Strain and keep aside. After it cools down, grind it coarsely.
3. Heat a kadai with oil, add grated ginger and fry well.
4. Now add the ground peas, red chilly powder, ajwain, garam masala and salt to taste. Mix well.
5. Finally, add a tsp or 2 or the roasted gram dal powder. This is added to remove all the excess moisture. Let this cool.
6. For making the parathas, pinch out a lemon sized ball from the dough, roll out into a small disc. Place a spoonful of filling in the middle and bring the edges together to completely cover the filling. The edges should overlap slightly to seal the masala. Gently flatten the filled ball. Dust with flour and roll out to a flat disc of about 5-6 inches.
7. Heat a tava (griddle). Roast the paratha on medium heat till done on both the sides. Grease the paratha with a little oil while cooking.
That’s it hot and delicious parathas are ready. Serve with pickle and any raita of your choice.
Linking this to
Priya’s CWS – Peas and to LGSS - Stuffed Parathas hosted by
Vardhini started by
VatsalaAlso linking it to Nayna's Event
Let's Cook for Christmas Red and Green.
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