Peas Paratha

Method

1. In a wide bowl add wheat flour, salt and give a quick mix. Then adding water incrementally prepare a pliable, soft dough.
2. The dough shouldn’t have any cracks which indicates lack of water. In that case sprinkle some more water and knead well. Keep the dough covered with damp cloth for about 15 minutes or till the stuffing is ready.
3. Next steam cook peas till soft without adding any water. Add these cooked peas in to mixer jar along with ginger, coriander leaves and green chilly. Grind them together to coarse paste. Do not add any water while grinding.
4. Next heat a pan with oil and cumin seeds. As the seeds sizzle, include the ground peas and all spices. Saute for a while and switch off when most moisture evaporates. Squeeze lemon and let it cool down for few minutes.
5. Divide both stuffing and wheat dough in to 6 equal parts and roll them as balls.
6. Dusting enough wheat flour roll a dough ball in to 2″ disc and keep a stuffing ball at the center. Bring the sides up and cover stuffing and then seal it on top.
7. Keeping the sealed side on top, roll the paratha carefully in to medium thick disc. Then transfer it over a hot skillet. Smear some ghee or oil over the paratha and cook till some brown spots appear on both sides. Continue the process with rest of the dough.
8. Delicious peas paratha is ready to serve along with yogurt and pickle.

Notes

• The water quantity required to prepare the dough differs with quality of wheat flour. So adjust accordingly
• The dough should be given minimum 15 to 30 minutes of resting time for better results.
• This is mild in spice, as per your taste buds you can increase it by adding some red chilly powder.
• The consistency of stuffing and dough should be same, otherwise the stuffing comes out while rolling.
• While rolling the stuffed paratha, be extra careful and apply pressure evenly.