Hariyali Parantha Dough made with flour and spinach puree and the stuffing made of green peas. By Sanjeev Kapoor 10 Dec 2014 in Recipes Course New Update Main Ingredients Green peas, Spinach Cuisine Punjabi Course Breads Prep Time 16-20 minutes Cook time 6-10 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Veg Advertisment Ingredients list for Hariyali Parantha 250 grams Green peas blanched & crushed 1 cup Spinach paste 2 cups Whole wheat flour (atta) 1 cup Refined flour (maida) to taste Salt 1 medium Onion chopped 1/2 teaspoon Chaat masala 1 teaspoon Cumin powder 2 teaspoon Oil 1 teaspoon Ginger-green chilli paste Method Make a soft dough with whole wheat flour, refined flour, spinach paste, salt and little water. Set aside for fifteen minutes. Divide into 8 equal portions. Heat oil in a non stick pan, add onions and saute till soft. Add chaat masala, cumin powder, and ginger garlic paste. Add crushed peas and saute for five minutes. Remove the ,mixture from the heat and allow it to cool. Divide into 8 portions. Roll out each dough to a small disc. Place the stuffing in the center and fold the edges together to make a round ball. Flatten the ball and roll our to make a thick roti. Make the rest in the same manner. Heat a tawa and roast the paratha for 30 seconds. Flip and drizzle oil on the upper side and flip again. Roast till the golden on both sides. Serve hot. #Chaat masala #Cumin powder #Ginger-green chilli paste #Green peas #Oil #Refined flour (maida) #Salt #Spinach #Whole wheat flour (atta) Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article