Green peas paratha (whole wheat flour)

Ingredients

• 2 cups whole wheat flour or 240 grams whole wheat flour
• 1/2 teaspoon salt
• 2 teaspoon oil
• 1/2-2/3 cup water for kneading, add as required
• For Green Peas Paratha Stuffing
• 1.25 cups fresh green peas (matar) or 125 grams
• 1/2 teaspoon cumin seeds – roasted
• 1 tablespoon besan (gram flour) – roasted
• 1-1.5 tablespoon finely chopped coriander leaves (cilantro)
• 1 green chili – finely chopped
• 1 pinch asafoetida (hing)
• 1/4 teaspoon Garam Masala (optional)
• salt as required
• oil or ghee as required while roasting parathas

Steps

1. First take whole wheat flour, salt and oil in a mixing bowl or pan.
2. Mix very well. Then add ½ cup water and begin to knead. Add more water if required while kneading.
3. Knead to a soft and smooth dough. Cover and keep aside for 30 minutes.
4. Making Green Peas Paratha Stuffing Steam fresh green peas in a pressure cooker or electric rice cooker.
5. Steam the green peas and do not boil them in water.
6. For steaming, take the green peas in a pan. Add 1 cup water in the cooker.
7. Place the pan with the green peas in the cooker. Now pressure cook for 3 to 4 whistles.
8. I used electric rice cooker to steam the green peas.Drain the green peas very well.
9. There should not be any water in them. Allow them to become warm or cool at room temperature.
10. Mash the green peas coarsely with a potato masher. Keep aside. Heat a pan.
11. Lower the heat and add cumin seeds in it. Roast the cumin seeds till they become fragrant.
12. Remove and add the roasted cumin seeds to the mashed peas.
13. In the same pan, on a low flame, add besan. Stirring often, roast the besan.
14. The besan should become aromatic. its rawness should go away. The color of besan will also change.
15. Do not brown too much or burn the besan. Add the roasted besan to the mashed peas.
16. Add finely chopped green chili, asafoetida (hing), finely chopped coriander leaves and salt as per taste.
17. You can also add garam masala powder. Stir and mix very well.
18. Rolling Stuffed Peas Paratha Pinch small balls from the dough. Roll them and keep covered.
19. Take 2 small balls and dust them with whole wheat flour.
20. Roll each of them to a round of 4 to 5 inches in diameter.
21. Place the green peas stuffing on one of the rolled round.
22. Cover with the second one and seal the edges firmly. Sprinkle some wheat flour on both sides.
23. Roll gently to a paratha of about 6 to 7 inches. Sprinkle flour as required while rolling.(about 1/4th) then flip the paratha.
24. Spread some oil or ghee on top. Flip the matar paratha again.
25. Now spread some oil or ghee on this side too. If the matar paratha has been stuffed and rolled well, it will start puffing up while cooking. Flip again.
26. Press the paratha edges with a spatula too, so that they are cooked. Flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.
27. Serve peas paratha hot or warm. You can also stack them in roti basket and later serve warm. You can make these matar paratha for breakfast or brunch with a side accompaniment of lemon or mango pickle.
28. You can also serve with some butter or curd.