Peas paratha... Matar Paratha

I have decided that when green peas is in season then these parathas are sure to be had. Parathas are always welcome at our dinner table and this special peas paratha is sure a lovely addition to the parathas menu. I have  never made it  before so it sounded new to me the first time. One day when I was talking to my kids friends mom she said that she would be making matar ke parathe for dinner. Quite amused I asked her how did she make it as I had never tried it before. She said that I would be missing a great dinner if I did not make it when peas are in season and laughed out aloud. Its a must in her home when theres fresh green peas all piled up in the market and thelas

Made it last week for dinner and everyone in the family enjoyed it including my 3-yr old kiddo. It tasted awesome... the taste, the softness, the spiciness .... hmmm just tooo good. The recipe is very simple and its worth jotting it down here

  

Serves... makes 6 parathas

Serve option... Hot

This is what u'll need...

For stuffing ->
Green peas - 2 cups
Onion - 1 big
Tomato - 1 small (optional)
Garlic cloves - 7-8
Curry leaves - few
Coriander leaves - little
Red chilli powder - 1/2 tspn
Ajwain/carom seeds - 1/2 tspn
Oil - 1 tbspn
Ghee - as needed
Salt to taste

For dough ->
Whole Wheat flour - 2 cups
Water - as needed
Salt to taste

Here is the stir....

• To make the dough mix flour, salt and water in a wide bowl and knead it well to form a soft dough. Keep it covered andlet it  rest for about 30 minutes

• Heat a tablespoon of oil in a kadhai and add some ajwain/carom seeds. Wait till they spread out a beautiful aroma

• Grate the garlic cloves and toss then imto the oil. Saute this for just 10-15 seconds

• Chop the onion finely and add it to the pan. Add a little salt and cook the onions till they are soft

• Add few coriander sprigs and few curry leaves to a small blender jar. Quickly pulse it a few times until it turns to a slightly coarse mix

• Add this to the onions. To the same jar add roughly chopped tomato and give it a quick short pulse so that it is grainy and not completely pureed

• Pour this into the kadhai and cook for couple of minutes

• Add 1/2 teaspoon of red chilli powder to the pan

• Measure 2 cups of green peas into the mixture

• Season it with salt and pour 1/4 cup of water. Cook this covered for about 5-7 minutes or until the green peas turn soft 

• If there is more water left after the  peas is cooked urn the flame to high and keep stirring continuously until almost the mixture is semi dry

• Use the back of a ladle and mash the green peas. Bring everything together and he stuffing is ready

• Pinch out some dough - a little more than a lemon-size. Dust your work surface and roll out the dough a little

• Place a heaped tablespoon of spiced green peas mixture in the middle of the dough and bring the edges together to form a pouch. Seal the edges by pinching it well

• Place the sealed side down on the work surface. Dust with a little more flour and roll it out gently into a thick chapathi. Be gentle else the stuffing will ooze out from he corners

• Heat a tawa and place the made paratha on it. Drizzle a few drops of ghee on top

• Flip and cook on the side too drizzling a few drops of ghee again. Gently press down on the paratha during the cooking process to help it puff up

• Remove  from tawa and transfer it to a serving plate

• Serve hot with curd and pickle and enjoy

Note: 

• Adding tomato is optional
• Dont add too much of greens else it will overpower the green peas taste
• Use ghee to make the parathas and they will be very soft