Green Peas paratha

How many kinds of parathas do you think exist? Well, I would say infinity 😜😂😋 Lol, ask any punjabi and he/she would tell you number of parathas you cud not even imagine. Let me try how many do I know - Aloo paratha, Onion paratha, Methi paratha, Mix Veg paratha, Dal paratha, Sattu paratha, Green peas paratha, Corn paratha, Plain ajwaen paratha, lachcha paratha, gobi paratha, sprouts paratha, cabbage paratha, spinach paratha, paneer paratha, cheese paratha, pizza paratha, multigrain paratha, beetroot paratha, mooli paratha.... ummm I give up. Its 20 I can name. Not bad. 😉. But I promise I will teach you ol of them one by one. Sattu paratha I already did if you remember. Now its Green Peas Paratha today.

Being punjabi myself I had been relishing parathas in breakfast almost daily throughout my childhood. Aloo paratha being my favourite , saves me for dinner when there are no vegetables at home. 😉
As the name suggests paratha word comes from parat plus atta means cooked layers of flour. Paratha belongs to north India where mainly wheat flour is used for dough and various combinations of stuffing and kneading is used to make them.

Parathas are so quick and easy meal. Combined with curd or raita, salad, pickle and papad -its a complete meal itself. Any holiday this makes a perfect brunch accompanied by a kadak chai.

Well, by large all knows how to knead a dough. Right? We shall be skipping the kneading part today and will go to stuff preparation. Hahaha just joking. Will guide for kneading too. Chill. 😁😁😝

Green peas are available now 12 months but earlier it use to be winter delight. The sweetness of fresh peas add flavour to our plain rice. In winters in punjab matar pulav, aloo matar, matar vadiyan,matar poha , matar gobi, nushroom matar, matar paneer will become every day dishes. Like my corn fever, 😉 I add corns in everything when its in season.

Parathas as I said is not so tough job , though I always heard South Indians complaining its a big job. May be coz they are more into rice eating hence parathas are rarely made.

Come lets learn to make the stuffing first

For stuffing we need 1 big bowl of peas
1 tsp jeera / cumin seeds
Salt 1 tsp or as per taste
Red chilly powder 1 tsp or green chilly crushed 1 tsp whichever you want to add
Hing pinch
Coriander powder 1 tsp
1 tsp oil


Process of roasting and grinding for filling

Wash your peas thoroughly with water.
In a pan dry them on flame stirring continuously till water dries up.
Add 1 tsp oil and jeera each. When jeera is roasted. Add rest ingredients and saute for some time. Switch off the gas and let it cool.
We will not roast peas too much or it will loose its sweetness.
When its cool, grind them coarsly.
Keep aside this mixture for filling.

Now lets knead the dough.

We need 4 big bowls of wheat flour.
2 tsp oil
1 tsp ajwaen
2 tsp salt
1 tsp red chilly powder.
Water enough to bind


Process of kneading and stuffing parathas
Knead all ingredients pouring little water from time to time to make a stiff but soft dough. Keep aside for half an hour. 
Make 10 balls out of it. 
Roll them each little and fill 1 tbsp of peas mixture in it. 
Close it from all ends and seal in centre.  



Time to roll them and make parathas

We need
Oil to apply. 

Roll the balls flat with light hands on rolling pin and use partan (atta flour) for dusting to ease the rolling. 
Heat the tava. Put paratha and flip in 1 min when its cooked little from one side. Apply just little oil and flip again when its cooked little from other side as well.
Apply oil on other side also and cook parathas from both sides till they are brown well.
Serve hot with chutney, salad, curd/raita, pickle and papads.
Enjoy !



Comments

  1. Beautifully explained... Thanks for sharing :')

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  2. Love your pictorial explanation. How did you get the time to do so yaar? Awesome recipe.

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    Replies
    1. Hahaha I always wanted to try pictorial presentation. I hope I did pretty good job 😉.

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