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
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.
Oil to apply.
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.