Stuffed parathas are easy to make, but only if you know the knack of rolling. If you learn that, then you can make it easy for lunch box for kids and even easy for dinner meals. They are healthy,not to mention. I weekly make Aloo paratha for Aj’s(my kiddo) lunch box. The other parathas except cabbage paratha make rare appearance in my kitchen. I am trying peas paratha for first time and found it damn easy and tasty too. Aj too loved it and I have packed it for his lunch box today. He likes all the eating stuffs that’s green in colour. He thinks green means healthy and never says no.
Peas Paratha recipe
Recipe Cuisine: Indian | Recipe Category: Lunch
Prep Time: 15 mins | Cook time: 15 mins | Serves: 2
Prep Time: 15 mins | Cook time: 15 mins | Serves: 2
Ingredients
| Frozen peas | 1 & 1/2 cups |
| Green chilli | 3 |
| Ginger | 2 inch pieces |
| Garam masala powder | 3/4 tsp |
| Turmeric powder | 1/8 tsp |
| Ajwain/jeera | 1 tsp |
| Chopped coriander leaves | 2 tblsp |
| Lemon juice(optional) | 1 tsp |
| Salt | as needed |
For dough
| Wheat flour | 1 & 1/4 cup |
| Oil | 2 tblsp |
| Salt & water | as needed |
Method
- First make the dough and let it rest for 1/2 hour,mix flour with salt and oil and add warm water to make a soft and smooth dough.
- Pressure cook peas with a pinch of sugar mixed,don’t add water. Cool down.
- Grind green chilli and ginger first roughly and then add the green peas and grind coarsely.
- Mix salt,garam masala,turmeric,ajwain,coriander leaves and lemon(if desired) with the peas and make equal sized balls out of both dough and peas stuffing.
- Roll thick circle and keep the stuffing inside and cover the stuffing and make a ball. Roll it out with generous dusting with flour and make out thick parathas.
- Cook on both sides until golden spots appear,with oil/ghee drizzled over.
Notes
- Pressure cooking without water means, place the peas in a container and keep it inside the cooker and give two whistles. You can take it as 'Steaming'. The idea is to keep the peas dry.
- Always make sure the stuffing and dough to be of same consistency. Otherwise there will be difficulty in rolling out.
- Making dough with oil and warm water will ensure soft paratha.
- Making dough and stuffing both in equal size balls gives good balance of them and tastes great.
Serve with the comforting curd and pickle or any vegetable or boondi raita as side dish .
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