Gobi mutter paratha Pumpkin Paratha
Green peas 1/2 cup Turmeric powder 1/4 tsp Salt as needed Sugar 1/2 tsp Oil 2 tsp Green chili 1 Ginger a small piece Atta | Whole wheat flour 1 cup Ghee or oil to smear on the paratha Asafoetida 1/4 tsp For the spice mix Red chili 2-3 Cloves 2 Elachi | cardamom 1 Coriander seeds 2 tsp Cumin seeds 1 tsp Fennel seeds | sombu 1 tsp Cinnamon a small stick Method:
Knead the dough and keep it aside. Divide this into lemon sized equal dough balls. I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely. Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame. Switch off the flame and add the fennel seeds. Allow this to cool. Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala. Grind the peas, green chili and ginger into a coarse paste. In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture. Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt. Mix well and cook till the mixture becomes dry. Switch off the flame and let this completely dry. Take one dough ball and dust this with dry flour. Roll this into a thick disc. Place 1 tblsp of Peas mixture on this. Cover this as how we do for modakam,by bringing the edges together. Dust this in the dry flour and roll this gently into parathas. I always love my parathas bit thinner, if you want this thick roll accordingly. Heat a tawa and cook the paratha on both sides. Smear oil or ghee on both sides. Serve hot with plain yogurt.
The filling was perfect for 5 parathas. I was left with one dough ball. So you can add 2 tblsp extra peas to make the filling more for that extra dough. Method with step wise pictures:
Knead the dough and keep it aside. Divide this into lemon sized equal dough balls.
I used frozen peas. If using fresh peas, pressure cook for 2-3 whistles. Drain the water completely and keep aside. Let this cool completely. Dry roast the coriander seeds,red chili,cumin seeds,cinnamon,cloves and cardamom for few minutes in a low flame. Switch off the flame and add the fennel seeds.
Allow this to cool. Grind this into a powder. This powder only we are using as Paratha masala. It yielded 4 tsp of masala.
Grind the peas, green chili and ginger into a coarse paste.
In a pan add 2 tsp of oil and add asafoetida. Now add the coarsely ground peas mixture. Add 2-3 tsp of the spice mixture, the parantha masala, turmeric powder and salt. I added 3 tsp but felt it was bit more. So reduce to 1.5-2 tsp. Mix well and cook till the mixture becomes dry. Switch off the flame and let this completely dry.
Take one dough ball and dust this with dry flour. Roll this into a thick disc.
Place 1 tblsp of Peas mixture on this. Cover this as how we do for modakam,by bringing the edges together. Dust this in the dry flour and roll this gently into parathas.
I always love my parathas bit thinner, if you want this thick roll accordingly. Heat a tawa and cook the paratha on both sides.
Smear oil or ghee on both sides. Serve hot with plain yogurt.
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