Matar Parantha-Pea stuffed flatbread
- Preparation time 45 minutes
- Cooking time 6 minutes per paratha
- Makes 6-8 paranthas depending on size of dough balls
- For Dough
- Sher Atta 2 cups
- Salt 1 tbsp or to taste
- Ghee 2 tbsp
- Water as required
- Peas 500g
- Oil 3 tbsp
- Onion (chopped) ½ cup
- Garlic (chopped) 1tbsp
- Green chili (chopped) 3-4
- White cumin 1 tbsp
- Black pepper powder ½ tsp
- Red chili (crushed) ½ tsp
- Amchur powder (Dry mango powder) 1 tbsp
- Turmeric powder ¼ tsp
- Salt ½ tbsp or to taste
- Mint leaves (chopped) 3 tbsp
Ghee for frying
Take Sher Atta in a bowl, add salt, desi ghee and knead the dough soft with water. Cover and let it rest for 30 minutes.
Take 1 liter water in a pot and boil peas. Add a pinch of sugar. Let it become tender.
Strain the peas and mash it.
Take 3tbsp of oil in a pan, heat it and add chopped onion. Sauté the onions until translucent. Add chopped garlic, green chili, white cumin, black pepper powder, crushed red chili, amchur powder and turmeric powder and mix well for 1-2 minutes. Add mashed peas, salt and mix well.
Remove from the heat , add chopped mint and let the mixture cool.
Make small balls from the dough of equal size. Roll the two balls flat of same size and place the cooled peas mixture between these, seal the edges and roll it flat.
Heat the tawa on medium heat and place the rolled parantha on it. Let it cook lightly from one side then add desi ghee and turn over for frying. Fry until golden brown from both sides.
Serve hot with chili garlic sauce, seasoned yogurt (Zeera Raita) or pickle.