Recipe for Matar Ka Parantha
Paranthas are pan-fried flatbreads from India. They are a popular north Indian breakfast. In this recipe, a filling made with peas and spices is stuffed inside wheat flour dough, rolled and pan-fried.
Equipment
- Mixing bowl
- Mixer
- Pan
- Tawa
- Masher
Ingredients
Ingredients for the peas and spices stuffing
- 2 cups Frozen Peas
- 1 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tbsp Chopped Green Chillies
- 3 tbsp Chopped Coriander Leaves
- 1 tbsp Chopped Ginger
- 2 tbsp Besan ( chickpea lentil flour)
- Salt, to taste
- 1 tsp Kashmiri Red Chili Powder
- 1 tsp Chaat Masala
- 1 tsp Cumin Powder
- 1 tsp Carom Seeds
Ingredients for the wheat flour dough
- 3 cups Whole Wheat Flour
- Water to knead a smooth dough
- 1 tsp Oil
In addition
- Oil/Ghee for frying
Instructions
Method to make the stuffing
- Heat 1 tbsp of oil in a pan. Add cumin seeds, ginger, green chillies and 1 tbsp chopped fresh coriander leaves. Fry for 2 minutes on medium heat.
- Add besan (chickpea flour). On low heat, roast the flour by constantly mixing it with a spatula. The flour should get well roasted but not burn.
- In another pan, heat 1 tbsp of oil. Add cumin seeds.
- When the cumin seeds crackle, add peas. Add salt. Cover and cook it.
- When cooked, mash it roughly with a masher. Add carom seeds, red chilli powder, chaat masala, cumin powder, 2 tbsp of chopped coriander leaves and salt.
- Mix well. Turn off the heat and let this stuffing cool.
Method to make the dough
- Take flour in a mixing bowl. Add a little water at a time and knead it into a smooth dough.
- Add oil. Knead again and rest the dough for 15 minutes.
Method to make the paranthas
- Make equal-sized portions of the stuffing.
- Now take a small portion of the dough. Roll it between your hands and flatten it a bit using the rolling pin.
- Place the stuffing in the middle. Close it from all ends.
- Use dry flour if the dough is sticky. Flatten using a rolling pin.
- Fry on a tawa/pan with oil or ghee.
- Serve hot with butter, yoghurt and pickle.