2cupswhole wheat flour(atta) or 240 grams whole wheat flour
½ to ⅔cupwater for kneading,add as required
for green peas paratha stuffing
1.25cupsfresh peas(matar) or 125 grams matar
½teaspooncumin seeds(jeera) - roasted
1tablespoonbesan(gram flour) - roasted
1 to 1.5tablespoonfinely chopped coriander leaves(dhania patta)
1green chili(hari mirch) - finely chopped
salt as required
oilor ghee as required while roasting parathas
making dough for matar paratha
First take 2 cups whole wheat flour, ½ tsp salt and 2 tsp oil in a mixing bowl or pan.
Mix very well. then add ½ cup water and begin to knead.
Add more water if required while kneading.
Knead to a soft and smooth dough.
Cover and keep aside for 30 minutes.
making green peas paratha stuffing
Steam fresh green peas in a pressure cooker or electric rice cooker. Steam the green peas and do not boil them in water.
For steaming, take the green peas in a pan. Add 1 cup water in the cooker.
Place the pan with the green peas in the cooker. Now pressure cook for 3 to 4 whistles. I used electric rice cooker to steam the green peas.
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 potato masher. Keep aside.
Heat a pan. Lower the flame and add ½ tsp cumin seeds in it.
Roast the cumin seeds till they become fragrant.
Remove and add the roasted cumin seeds to the mashed peas.
In the same pan, on a low flame, add 1 tbsp besan. Stirring often, roast the besan.
The besan should become aromatic. its rawness should go away. The color of besan will also change. Do not brown too much or burn the besan.
Add the roasted besan to the mashed peas.
Add 1 green chili, finely chopped, a pinch of asafoetida (hing), 1 to 1.5 tbsp finely chopped coriander leaves, salt as per taste.
You can also add 1/4 tsp garam masala powder. mix very well.
rolling stuffed peas paratha
Pinch small balls from the dough. Roll them and keep covered.
Take 2 small balls and dust them with whole wheat flour.
Roll each of them to a round of 4 to 5 inches in diameter.
Place the green peas stuffing on one of the rolled round.
Cover with the second one and seal the edges firmly. Sprinkle some wheat flour on both sides.
Roll gently to a paratha of about 6 to 7 inches. Sprinkle flour as required while rolling.
making matar 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.
When one side is partially cooked (about 1/4th) then flip the paratha.
Spread some oil or ghee on top. Flip the matar paratha again.
Now spread some oil or ghee on this side too.
If the matar paratha has been stuffed and rolled well, it will start puffing up while cooking.
Flip again. Press the paratha edges with a spatula too, so that they are cooked.
Flip once more and roast till the peas paratha is evenly cooked and has golden blisters on top.
Serve peas paratha hot. you can also stack them in roti basket and later serve warm. Serve peas paratha for breakfast with a side accompaniment of lemon or mango pickle. You can also serve with some butter or curd.