Peas Paratha Recipe

Stages of cooking

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1. First take whole wheat flour, salt and vegetable oil in a mixing bowl or pan. Mix very well. Then add water and begin to knead. Add more water, if required while kneading.

   

2. Knead to a soft and smooth dough. Cover and keep aside for 30 minutes.

   

3. Steam fresh peas in a pressure cooker or electric rice cooker. Steam the green peas and do not boil them in water. For steaming, take the green peas in a pan. Add water in the cooker. Place the pan with the green peas in the cooker. Now pressure cook for 3 to 4 whistles.

   

4. Drain the green peas very well. There should not be any water in them. Cool at room temperature.

   

5. Mash the green peas with a potato masher. Keep aside.

   

6. Heat a pan, lower the flame and add cumin seeds in it. Roast the cumin seeds till they become aromatic. Remove and add the roasted cumin seeds to the mashed peas.

   

7. In the same pan, on a low flame, add (1 Tbsp) flour. Stirring often, roast the flour. It should become aromatic, the color will also change. Add the roasted flour to the mashed peas.

   

8. Add green chili (finely chopped) and a pinch of asafoetida. Add chopped coriander leaves,  salt as per taste. Mix very well.

   

9. Make small balls from the dough. Roll them, take 2 small balls and dust them with flour. Roll each of them to a round of 4 to 5 inches in diameter. Place the green peas stuffing on one of the rolled round.

   

10. Cover with the second one and press gently. Sprinkle some flour on both sides. Heat a frying pan (or tawa) and let it become hot. Place the paratha on the hot pan. On a medium to high flame, begin to roast the paratha. When one side is partially cooked then flip.

    

11. Serve peas paratha hot.