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.
- Whole Wheat flour: 1 cup
- Water : 1/2 cup (more as needed)
- Salt: pinch
- Potato : 1 medium cut into small cubes
- Green Peas: 1 cup
- Salt : to taste
- Red Chilli powder : 1/2 tsp (more depending on how spicy you like)
- Green Chilli: 2-3
- Garlic: 2 cloves
- Cumin seeds: 1/2 tsp
- Coriander Leaves : 1 tsp (finely Chopped)
- 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