Parantha are sustaining & wholesome. Paranthas served for breakfast with curds are the staple food for most North Indians. Peas parantha are filled with goodness of green peas, coriander, ginger & aromatic spices. Make these delicious paranthas for your family or guests and watch them disappear in a jiffy!
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Ingredients for the dough
- Whole wheat flour – 1 1/2 cups
- Warm Water – ½ cup + 2 Tbsp
- Ghee/Oil - 2 Tsp
- Wheat flour for dusting
- Ghee/oil for pan frying the paranthas
Ingredients for the stuffing
- Green peas – 1 ½ cup (fresh or frozen)
- Green chili – 2
- Ginger – 1 inch piece
- Coriander – 2 Tbsp
- Salt as per taste
- Ghee – 1 Tbsp
- Cumin seeds – ½ Tsp
- Garam masala – ½ Tsp
- If you are using frozen peas,defrost and rinse them well.
- Add green peas to a food processor and add in ginger, coriander, green chilies & salt. Blend it into a course paste.
- In a skillet, heat ghee on a medium heat. Add cumin seeds, allow them to splutter.
- Add in Green peas mixture. Incorporate well and cook it for just 2 minutes. Add garam masala & mix well.
- Remove from heat and allow the mixture to cool completely.
- Meanwhile work on making the dough.
- In a large bowl, put flour. Slowly add water and knead to form a dough. Add oil & incorporate it into the dough well to make it a soft. Keep it aside for 20 minutes.
- Start heating the tawa before starting the roll the paranthas.
- Divide the green peas mixture & a dough into equal parts. (approx. 8-9). Roll each ball in your palms and press into a flat circle.
- Dip a flattened ball into the dry flour and coat it on all sides.
- Using a rolling pin, roll our each ball into a flat disk ( approx. 4” in diameter). Place a green peas mixture ball into the center of the disc.
- Lift the sides & bring them to the center, covering the stuffing ball.Pinch & twist off the excess.
- Once again, press & flatten the ball & dip in the dry flour and coat flour on all sides. Roll once again very gently using dry flour in between.
- Place the rolled parantha on the tawa. And cook until bubbles start to appear.
- Start to roll the next parantha while one is cooking to get a process in place. This is a great time saver.
- Once bubbles appear, flip the parantha over. Smear the parantha with little ghee/oil and flip over.
- With a spatula press the parantha a little and smear the ghee/oil on other side as well.
- Once you see golden spots on the parantha, flip over again, press a bit again till cooked.
- Serve hot with yogurt or any pickle/chutney of your choice or keep the paranthas in a covered or insulated container & repeat process for remaining paranthas.
- When rolling the parantha, always try to use minimal dry flour to prevent too much oil from soaking into the paranthas.
- Paranthas freeze very well. Just cook them without any ghee/oil and freeze (placing wax paper in between each parantha. When ready to use, defrost and re-heat the parantha using ghee/oil to freshen up the taste.
Hungry soul by Abha http://www.hungrysoulbyabha.com/