Peas Paratha
A true winter breakfast packed with goodness of nutrients and vitamins.
Ingredients:
For Stuffing:
- Peas, Fresh, 200 g (1-1/2 bowl)
- Jeera 2 g (1/2 tsp)
- Salt 2 g (1/2 tsp)
- Oil/ Ghee – 1 tsp
- Garam Masala- ½ tsp
- Green Chilli 1 in no
- Amchur powder (optional)- ½ tsp
For Paratha Dough:
- Wheat Flour, 1 cup
- Water As required
- Makes: 5 Paratha
- Makes: 5 Paratha
- Serving size: 1-2 in no
Nutrients
- Calories: 83 Kcal
- Proteins : 9 gm
- Sodium: 159 mg
- Potassium: 251 mg
- Phosphorus:155 mg
Procedure:
- Steam fresh green peas in a pressure cooker or electric rice cooker.
- Drain the green peas very well. There should not be any water in them. Allow them to become warm or cool at room temperature.
- Mash the green peas coarsely with a green chilli in a mixer grinder. Keep aside.
- Heat oil in a pan. Lower the flame and add 1/2 tsp cumin seeds in it.
- Add Peas mixture in the pan and sauté, to remove the moisture from the peas.
- You can now add 1/4 tsp garam masala powder and ½ tsp amchur powder. Mix very well.
- Divide the mixture in 5 equal parts.
Rolling stuffed Peas Paratha -
- Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Allow it to stand for 15 mins.
- Make small-medium 5 balls of the dough and roll them out into 3 to 4 inch circles.
- Add one portion of peas filling in the centre. Gradually press the rolling pin on all sides while making round of 6 inches in diameter.
- Sprinkle flour as required while rolling making Peas Paratha
- Heat a tawa and let it become hot. Place the Peas Paratha on the hot tawa. On a medium to high flame, begin to roast the paratha. Cook until it has golden blisters on top
- Serve Peas Paratha hot with some unsalted butter or curd.