Matar ke Paranthe or peas parantha is a hot and delicious Indian flatbread served with yogurt and melt in the mouth homemade butter. A stuffing of boiled peas is filled inside the dough and the paranthas are rolled.
Some more Indian flatbreads like naan, pooris, are here.
Though today I make reasonably good food, I have maintained that this journey started much later after marriage. Few recipes, cookbooks and people helped me along the way like eggless baking recipes from here were my starting point, for Indian recipes I turned to my mom and one of the first cookbook I explored was my own recipe manual (Basic Food Preparation) from college days by talented stalwarts like Usha Raina, Vinita Narula etc. These teachers taught magic of cooking within the sphere of science and nutrition. Honestly speaking I never appreciated the tips and recipes then but now I seriously do.
The recipes I made from this like peas parantha, peas soup and jalebis were my best efforts and given a big thumbs up by V. Over years I have made them several times.
Today sharing the peas parantha recipe from the book and I hope you enjoy it as much as my family does.
Matar ke Paranthe
Ingredients
- 150 gram peas shelled
- 80 gram whole wheat flour
- 2 tbsp vegetable oil
- ¼ tsp red chili powder
- ¼ tsp roasted cumin seeds
- ¼ tsp all spice powder garam masala
- ½ tsp dry mango powder amchoor
- ⅛ tsp ginger grated
- 1 small green chili finely chopped
- a sprig fresh cilantro fresh coriander leaves, chopped
- to taste salt
- water for kneading
Instructions
- In a large bowl add whole wheat flour, 1 tablespoon oil and little salt. Add little water to knead a slightly firm dough for paranthas. Roughly 3 tablespoons of water should be enough for this quantity of flour. But adjust as per your preference or change in quantity. Keep aside for half an hour.
- Meanwhile, boil peas in a wok in their pods for 10 minutes or till done. Shell the peas and dry them for few minutes. Mash them well. Add all the seasoning, coriander, ginger, green chili along with remaining 1 tablespoon of oil.
- Knead the dough firmly for 1-2 minutes again. Divide it into small portions, roughly 3-4. Make into small round balls, flatten. Put a portion of prepared peas mixture in the centre, fold the dough over to cover and re-shape into a ball. Now roll the ball gently and thinly. You may use flour to help roll it out. Alternatively, you can divide the dough into 6 portions and roll each ball into thin circles. Place filling on one circle and spread it out evenly to cover the circle completely. Cover this circle with another circle and press the edges of the two circles firmly to seal them off. Repeat for other 4 circles, giving you 2 more paranthas.
- Heat a griddle, and when the tawa is hot, place one of the prepared parantha and allow it to cook from one side, when slightly puffed and done, turn it over and allow it to cook from the other side. Use some oil to nicely fry the paranthas. Serve hot with curd, chutney or pickle.
Notes
