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Preparation Time : 15
Cook Time : 20
Total Time : 35
Stuffing - 1 & 1/2 cups frozen green peas, ground to a paste
1 tbsp. oil
1/2 tsp. cumin seeds
1/4 tsp. of asafoetida
1 tsp. ginger-garlic paste
1 tsp. green chilies paste
1/2 tsp. salt or to taste
1/4 tsp. turmeric powder
1 tsp. garam masala powder
1 tsp. kasoori methi (dry fenugreek leaves), crushed
Dough - 1 & 1/2 cups whole wheat flour
1/4 tsp. salt or a pinch
1 tbsp. oil to knead
2-3 tbsp. oil to shallow fry
For the stuffing - Heat oil in a non-stick pan and temper with cumin seeds and asafoetida. Saute for a few seconds and then add the ginger-garlic and green chili paste.
Saute for a minute on med. flame. Then add the green peas paste and all the dry spices. Saute till dry. Keep aside to cool.
For the Dough - Knead together the atta, salt, oil with required quantity of water. Set aside for 15-20 minutes. Divide the dough into equal portions. Roll out each into a small puri and stuff a tbsp. of the filling in it.
Close all edges and roll out into a circle / chapatti by dusting some flour. Roll the rest of the dough along with the filling in a similar manner.
Heat a tawa / griddle and fry one paratha at a time with a tsp. of oil till brown on both sides. Fry the rest of the parathas in the same manner. Serve hot with yoghurt and pickle.
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