Matar Parantha (Green Peas Paratha)

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.