MATAR PARATHA

Posted on April 21, 2016

MATAR PARATHA

Ingredients

• Wheat flour ( Atta) – 3cup
• Oil – 1tbsp
• Hing – ¼ tsp
• Green peas – 500 gm
• Ginger (Chopped) – 1tsp
• Green chilli (Chopped) -2
• Coriander seeds – 1tsp
• Cumin seeds – 1tsp
• Clove -4
• Green cardamom – 2
• Black peepar – 10- 12
• Cinnamon – 1inch
• Black cumin (Sahi jira) – 2 pinch
• Mace (Javitri) small piece
• Salt to taste
• Oil /Ghee

 

Method

• In a plate take wheat flour (atta), 1 tbsp oil and salt. Mix it together.
• Add water and knead it into soft dough. Cover it with lid and let it rest for 25 minutes.
• Boil the green peas in a pan. After boiling, stain it with stainer.
• Heat oil (1 tsp) in a pan. Add coriander seeds, cumin seeds, clove, green cardamom, black peeper, cinnamon, black cumin (Sahi jira), mace (Javitri) and let it crackle. Then add green chili and ginger and fry for some time.
• Take the fried masala and boiled peas and grind it. While grinding keep adding the boiled water to paste keeping in mind that the consistency of the paste does not become porous.
• Transfer the paste into a bowl and add salt to it.
• Cut small sized ball out of dough and roll it out using a rolling pin.
• Put 2 spoon peas masala in the rolled out dough and seal the edges and again make paratha with rolling pin.
• Heat tawa and cook the paratha from both the sides. Brush ghee or butter and cook for some time.
• The tasty green matar paratha is ready.
• Serve hot with green chutney/dahi/sabji.

TRIVIA– You can use the same masala to make pooris or kachoris.