Matar Ka Parantha

Ingredients list for Matar Ka Parantha

• 2 cups Whole wheat flour (atta)
• to taste Green peas
• 2 tablespoons + to shallow-fry Ghee
• 1 cup Green peas blanched shelled
• 1 tablespoon Oil
• 1 small Onion chopped finely
• 1/2 inch Ginger chopped finely
• 5-6 cloves Garlic chopped finely
• a pinch Asafoetida
• 1 teaspoon Cumin powder
• 1 teaspoon Red chilli powder

Method

1. Place atta, salt and two tablespoons of ghee in a bowl and knead into a soft dough using water as required. Cover with a damp cloth and keep aside till needed. Heat oil in a pan.
2. Add onion, ginger and garlic and sauté till light brown. Add asafoetida, cumin powder and red chilli powder. Add peas and salt to taste and cook till dry.
3. Remove into a plate to cool. When cool, grind coarsely and divide into eight portions. Shape into small balls.
4. Divide dough into eight portions and make pedas. Roll out each portion into a three-inch disc, place a ball of stuffing in the center.
5. Gather edges and roll out into a thick parantha of five-inch diameter. Heat a tawa and cook parantha using ghee till light golden on both sides. Serve hot with pickle of your choice.

Nutrition Info