Skip to main content

Mutter Paratha ( Peas Paratha)

My friend Sunita has a 4 year old daughter. She is the most adorable kid I have ever met. So when they moved into there new home in Fremont, I started missing her a lot as she was no more a 10 min drive away, so a fine morning I decided to go visit her. So me and Aditi drove down to meet Sunita and Akshi. It was a great fun filled day. Apart from spending some adorable time with Akshi, the best part was the lunch. Sunita is a vegetarian and cook real delicious veggie food. Thats where I tasted peas paratha and was very amazed to know that something as simple as peas  can turn out so delicious.
So when I was struggling to come up with new lunch ideas for Tanmaya everyday , I gave her a call and asked for the recipe and gave it a try.
Tanmaya loved it but I was pretty sure that it was not as good as Sunita's, but still wanted to share the recipe with you all.
  1. Dough:
  2. Whole Wheat flour: 1 cup
  3. Water : 1/2 cup (more as needed)
  4. Salt: pinch


  1. Potato : 1 medium cut into small cubes
  2. Green Peas: 1 cup 
  3. Salt : to taste
  4. Red Chilli powder : 1/2 tsp (more depending on how spicy you like)
  5. Green Chilli: 2-3
  6. Garlic: 2 cloves
  7. Cumin seeds: 1/2 tsp
  8. Coriander Leaves : 1 tsp (finely Chopped)
  9. Oil: 1/2 tsp

We would also need:
Dry flour and some extra oil for roiling and making the paratha.
For the dough mix flour, salt and water together and knit into a nice soft dough.
Cover it with a damp cloth and keep for 10-15 mins before using for parathas.
For the stuffing 
In a pan heat oil add cumin seeds and as they splutter add green peas and cubed potatoes along with salt to taste, red chili powder and cover and cook till cooked through.
Let it cool down and then transfer it to a food processor.
Process it along with green chilli, garlic and coriander leaves, into a fine paste.
At this point we can taste for flavor and add salt if required.

Making the Paratha:

Divide the dough and stuffing into 6 equal parts. The stuffing balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the stuffing in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.Heat the skillet on medium high.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the skillet. After a few seconds you will see the paratha change color and puff in different places. Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.Flip again and press with the spatula making sure the paratha is golden-brown on both sides.

Serve it hot with little dab of of butter on it and a cup of curd on side :)
And as Akshi would say "Yummy Yummy In My Tummy"
Till then happy blogging


Popular posts from this blog

Egg Bhurji Curry

As a kid this used to be one of my favorite curries that my mom would make for breakfast with roti or parathas. Its easy, quick and on top of all yummy!!!


Egg: 4 wholeOnion: 1 medium finely choppedGreen Chilli: 4 finely chopped (remove the seeds if you don't want it to be too spicy)Tomato: 1 medium finely choppedGreen Peas: 1/2 cupRed Chilli Powder: 1 tspTurmeric Powder: 1/2 tspSalt: as per tasteMutton/chicken curry masala: 1 tspOil: 2 tsp
In a pan heat 1 tsp of oil and 1/2 of the chopped green chilli and onion with a pinch of salt.
Fry till the onion turns transparent.
In the mean while beat the eggs with 1/4 tsp of red chilli powder and 1/2 tsp salt.
Add the beaten eggs to the pan and make scrambled eggs.
Cook till the eggs are cooked through and the eggs turn slightly brown.
Remove from heat and keep aside.
Mix rest of the chopped green chilli , onion and chopped tomato together.
In a kadhai heat rest of the oil and add the onion, green chilli and tomato mix along …

Buta dali-Aloo-Kakharu Tarkari(Channa Dal with Pumpkin)

It is a very popular dal dish in Orissa. It is generally prepared when there are guests coming over and it has to be vegetarian food. It goes great with poori. It is nutritious as well as tasty. It has goodness of lentils and taste of pumpkin.


Channa Dal: 1 cupPumpkin: 1 cup cut into chunks with skinPotato: 1/2 cup cut into chunksGinger: 1/2 inch gratedOnion: 1 small choppedTomato: 1 choppedTurmeric powder: 1 tbspPanch Phutona: 1 tbspDry red chili: 2 brokenTej Pata: 1sugar: 1/2 tspWhole cinnamon: 1/2 inchred Chili powder: 1 tbspGhee: 2 tbspSalt as per tasteRosted Jeera and Dry Red chill powder

Soak the dal for 30 mins
In a pressure cooker heat ghee, add panch phutona and red chili to it.
As the spices stop cracking add Tej pata, cinnamon and let it cook for few seconds before adding onions.
Cook the onions till they turn golden brown
Add the red chili powder and cook for 1-2 mins.
Add grated ginger and vegetables. Fry the vegetables for 4-5 mins.
Add the turmeric powder,…

Lau Besara ( Bottle Gourd in Mustard Gravy)

Lau known as bottle gourd or opo squash or long melon is a vine grown for its fruit, which can either be harvested young and used as a vegetable, or harvested mature, dried, and used as a bottle, utensil, or pipe. Lau Besara is preapared by cooking Bottle gourd in a paste of mustard. This item is relished with rice or Chapattis. This curry specially close to my heart, mom used to make this  for us a lot as we had a big garden and when you plant lauki it grows more than a family can eat. When I cooked this my house smelled like old days and I was real nostalgic and cannot wait to share this one with you all. Ingredients:
Louki (lau): 1 small peeled and cut into small piecesPotato: 1 medium cut into small piecesGreen Chillies: 2-3  chopped into piecesVadi: 5-6 (optional)Punch-phutana: 1 tsp Mustard Paste: 2tbsp ( grind, 2 tsp mustard seeds, 1 tsp cumin seeds and 5-6 cloves of garlic pod)Turmeric powder: 1/4 tspoil: 2 tspSalt to tasteCoriander leaves for garnish
Procedure: In a kadhai take lo…