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Wednesday, June 18, 2014

Matar Ka Paratha / Suffed Green Peas Parathas

Event: Blogging Marathon #41
Theme: Pick one ingredient and cook for 3 days
My choice: Green Peas

By the time I realized that I forgot to take the paratha pictures, they were cut into triangles to go into lunch boxes and so those are what featured here. These are one of the yummiest stuffed parathas even though one may get fooled by the simplicity of the recipe or if one is especially not so fond of peas. Even though the green peas appear to dominate the dish, the spices used in the mixture shine through and make the stuffing, a delicious one. The end result is yummy, spicy parathas which need just some plain yogurt to go with. If preparing for kids or prefer a milder version, one can adjust the quantity or the kind of spices used for the stuffing. 

1 cup atta / whole wheat flour + 1/2 tsp salt
1 cup boiled and drained green peas (Fresh or frozen can be used.)
A pinch of asafoetida powder
1/8 tsp turmeric powder
1/2 tsp chili powder / 2 green chillies (I used chillies.)
1/4 tsp cumin powder
1/4 tsp coriander powder
1/4 tsp amchur / dried mango powder
1/4 tsp garam masala
Salt to taste
Oil to toast parathas

* Combine flour and 1/2 tsp salt in a mixing bowl. Add water as needed and knead into a soft, pliable dough. Cover and rest for about 30 - 60 minutes.
* Run peas and chillies (if using) through a food processor to a coarse paste.
* Heat a tsp of oil and add asafoetida, the ground pea paste, turmeric, cumin powder, coriander powder, amchur powder, garam masala and salt. Add chili powder as well if chillies were not used. Cook the mixture for about 30 - 60 seconds. Turn off the stove and let the mixture cool.
* Divide the mixture into 5 portions, roll them into balls and keep aside.
* Divide the dough into 5 portions and shape them into discs. Work on one disc at a time while keeping the rest covered.
* Roll out the disc into a circle of about 3 inches in diameter. Place one portion of the prepared stuffing at the center. Bring the edges of the rolled out dough circle together to seal the stuffing inside. Again roll out the stuffed disc into a circle of about 5 inches diameter.
* Heat a tawa / shallow frying pan. Toast the rolled out disc adding a tsp of oil around the edges and cooking both sides, until brown spots appear on both sides.
* Repeat the steps with the remaining dough and the stuffing.
* Serve them warm with a bowl of yogurt.



nandoos Kitchen said...

lovely paratha.. my daughter would love to take it for her lunch

Srivalli said...

And I thought you had purposely chut them to be featured here..:)..very nice and yes I love stuffed peas paratha myself!..those parathas of yours are so inviting..

Usha said...

Beautiful clicks Suma and the pictures are inviting.

Priya Suresh said...

My kids loves peas stuffed parathas very much, our recent favourite is matar kulchas, those wedges are stuffed simply prefect SUma.

Sapana Behl said...

That is one delicious and healthy stuffed Paratha !

Jayanthi said...

I love parathas these look so tempting.

vaishali sabnani said...

I love these parathas and make them regularly for both breakfast and dinner. They taste delicious.

The Pumpkin Farm said...

this is very lovely filling

Chef Mireille said...

that filling looks so yummy

Pavani N said...

Those peas parathas look amazing. I'm going to try this one for my family.

Harini-Jaya R said...

Lovely parathas! I am so making these soon!