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Peas Paratha

Peas Paratha

Method

For the dough:

  • Sieve both the flours with the salt.
  • Combine the flours and ghee and knead to make a soft dough using enough water.
  • Divide the dough into 4 equal portions and keep aside.

For the stuffing: 

  • Heat the ghee in a pan and add the cumin seeds and fry till they crackle.
  • Add the green chillies and cook for 1 minute.
  • Add the mashed peas and salt and mix well.
  • Cool completely and divide the stuffing into 4 equal portions. Keep aside.

How to proceed:

  • Roll out one portion of the dough into a circle of 75 mm. (3") diameter using flour for rolling.
  • Place one portion of the stuffing in the centre of the circle.
  • Bring together all the sides in the centre and seal tightly.
  • Roll out again into a circle of 150 mm. (6") in diameter, using flour for rolling.
  • Heat non-stick pan and cook each paratha, until both sides are golden brown using ¼ teaspoon of oil.
  • Repeat with the remaining dough and stuffing to make 3 more parathas.
  • Serve hot.