Whole wheat flour - 2 cups
Water (for kneading)
Potatoes - 4 (medium)
Green peas - ¾ cup
Onions - 1 (finely chopped)
Green chilies - 2 (finely chopped)
Ginger - 1 inch (grated)
Ajwain - 2 pinches
Cumin powder - 2 pinches
Garam masala - a pinch
Salt (to taste)
Coriander leaves (without stalk)- 2 tbsp. (chopped)
Method:In a mixing bowl add flour and salt. Mix well.
By adding water, knead into a smooth dough.
Cover and keep aside.
(I) Steam cook(ed) potatoes by cutting into halves in the microwave.
Peel the skin and grate the potatoes. Keep aside.
(Then I) Steam cook(ed) the peas also in the microwave.
Grind them into a paste.
Heat the oil and add the onions. Fry till tender.
Now add the peas paste and sauté till dry. Cool.
In a bowl add the grated potatoes, green peas, ginger, ajwain, garam masala, green chilies, cumin powder, salt, coriander leaves and mix well.
You will get a smooth potato dough ball.
Divide them into equal sized balls.
Again knead the wheat dough and divide it into equal sized balls.
Flatten the ball (dust them with plain flour) into a palm size disc with a rolling pin.
Place the filling and cover them with disc. Seal it.
Flatten them gently with the rolling pin rolling on the seal.
Heat the tawa and place the paratha.
Cook on both sides by brushing with oil.
Continue with the remaining balls.
Enjoy with salt or sugar mixed yogurt
We had the parathas with salt mixed beaten yogurt sprinkled with red chili powder and mango pickle.
Make sure no lumps in the potatoes and green peas.
I flattened the stuffed ball on the side of the sealing.
Green chilies can be replaced with red chili powder.
Adjust the spices according to your taste.
I got 13 parathas from this measurements.
Sent off to MLLA-21 (hosted by Superchef and started by Susan), Pari's Combo event & Srilekha's EFM-Parathas & Gravies/Curries.