• For the dough
• 2 cups atta (whole wheat flour)
• 1 tsp salt
• For the filling
• 1 cup matar (green peas) - boiled and mashed
• 2 green chillies- minced
• Salt to taste
• 1/4 tsp red chilli powder
• 1/4 tsp garam masala powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp amchoor (dried mango powder)
• 1 inch piece ginger- grated
• 2 tsp oil

For the dough, take flour in a bowl and mix salt. Add water to knead into smooth dough. Cover with a damp cloth and set aside for 20- 25 minutes.

Heat oil in a pan and add ginger and green chillies. When they turn light brown, add matar. Add salt and spices. Cook for 10-12 minutes on low heat till pea mixture turn dry. Let it cool down.

Take a ball (peda) out of the dough and roll into a 3-4 inch disk. Place 2 tsp pea mixture in the center. Gather the edges of the disk and seal it so that mixture doesn’t come out.

Roll out gently into a 7-8 inch disk or paratha, dusting with flour.

Heat a tava (griddle) and place the parantha on it. Roast from both sides applying oil. Roast till matar paratha turns golden brown with brown- black specks on it. Serve hot with curds and pickle of your choice.

by Pak101.com (few years ago!) / 1114 views