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Hot parathas with lip-smacking green peas stuffing and a dollop of butter on top. Perfect for winters, these hearty and delicious parathas work perfectly for breakfast or lunch.

For the dough

  • 2 cups whole wheat flour
  • 1/2 tsp salt or to taste
  • 1/2 tsp carom seeds (ajwain)
  • Water for kneading
  • Oil for brushing

For the stuffing

  • 1 cup boiled green peas
  • 2 tbsp oil
  • 1 tsp cumin seeds (jeera)
  • 1/8 tsp asafoetida (hing)
  • 1 medium onion finely chopped
  • 1″ piece of ginger finely chopped
  • 2-3 finely chopped green chillies
  • 2 tbsp ginger garlic paste
  • 1/2 tsp salt or to taste
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp amchoor (dry mango) powder
  • 1 tsp coriander seeds (dhania)
  • 1 tsp cumin seeds (jeera)
  • 2 tsp kasoori methi (dry fenugreek leaves)
  • 1 tbsp besan (gram flour)
  • To begin, prepare the dough. Take the whole wheat flour in a large bowl. Add in salt and carom seeds (ajwain). Knead it into a soft dough using water. Brush with a bit of oil. Cover it and let it rest for 15-30 minutes.

  • In the meantime, prepare the stuffing. Heat 2 tbsp of oil in a pan. Add 1 tsp cumin seeds (jeera) and the hing (asafoetida). Allow the cumin seeds to crackle

  • Add the chopped onions and ginger and saute until translucent. Add in the finely chopped green chillies and ginger-garlic paste. Saute for a minute or two.

  • Next, add in the coarsely ground peas and cook until the mixture is a bit dry.

  • Now add in the dry masalas – salt to taste, Kashmiri red chilli powder, amchoor powder, roasted and coarsely crushed cumin and coriander seeds, and kasoori methi. Mix well.

  • Finally, add in the gram flour besan and cook. If there is water remaining in the mixture, it would be difficult to roll out the parathas.

  • Check the salt and add more if required. Keep aside.

  • Once the dough is well rested, knead it again. Divide it into equal portions.

  • Roll them out a bit and add in a generous amount of stuffing. Bring the edges together, seal and press down a bit. Roll it out to the desired size.

  • Heat a tawa or a griddle. Place the paratha and cook on medium heat on both sides till it starts to colorize.

  • Brush with oil and turn it over. Press it down a bit. Brush with oil again. Cook the paratha on both sides until golden.

  • The peas paratha is ready to serve. Add a dollop of butter on top and serve with raita and pickle.

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Hot parathas with lip-smacking green peas stuffing and a dollop of butter on top. Perfect for winters, these hearty and delicious parathas work perfectly for breakfast or lunch.



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