Sunday Breakfast for us, growing up was very often stuffed Parathas – all kinds of stuffing, Green Peas being one of them! There was a certain comfort and relaxed aura to it that still brings back some wonderful memories. As mothers now, it is a great way to repackage the vegetables and feed our children and also the ease of making Stuffed parathas is great – your Carbs and Veges all together – just serve with some Yogurt or Raita and it’s a full meal. Thanks Soumya, for the recipe and for reminding us of our childhood once again.
Not just for brunches and picnics now, give me Parathas anytime of the day…
Prep Time: 30 min
Cook Time: 5 min each
Makes – approx 8 or 9
Ingredients:
For the Stuffing:
Green Peas – 1 1/2 cup (12oz pkt) (fresh or frozen)
Green chilli – to taste
Garlic – 1 tbsp, minced
Cilantro chopped – 10 sprigs, approx
Salt – as per taste
Ghee – 1 tbsp
Cumin Seeds – 1/2 tsp
For the Dough:
Whole Wheat Flour – 1.5 cup
Oil – 3 tsp
Salt – ¼ tsp
Warm water – 1/2 cup + 2 tbsp
Wheat Flour for dusting
Oil for pan-frying
Method:
1. If you are using frozen Green Peas, defrost and rinse them well.
2. Add Green Peas to a Food Processor and add in Garlic, Cilantro, Green Chillies and Salt.
3. Pulse and blend. Careful not to make it into a paste.
4. In a skillet, heat Ghee on medium heat.
5. Add in the Cumin Seeds, allow them to sizzle.
6. Add in the Green Peas mixture.
7. Incorporate well and cook for just about 2 minutes.
8. Remove from heat and allow the mixture to cool completely.
9. Meanwhile work on making the dough.
10. In a large bowl, mix the flour and salt well.
11. Add oil and mix again to incorporate the oil into the flour.
12. Slowly add warm water and knead to form a dough.
13. Shape dough into a ball and rub a few drops of oil on it to coat.
14. Cover and let it stand for atleast 15 minutes.
15. Start heating a tawa before starting to roll the parathas.
16. Divide the Green Peas Mixture and the Dough into equal number of parts (makes approx 8-9).
17. Roll each ball in your palms and press into a flat circle.
18. Dip a flattened ball into the dry flour and coat it on all sides.
19. Using a rolling pin, roll out each ball into a flat disc – similar to a tortilla- approz 4″ in diameter.
20. Place a Green Peas Mixture ball into the center of the disc.
21. Lift the sides and bring them the the center, covering the ball of stuffing.
22. Pinch and twist off the excess.
23. Once again, press and flatten the ball and dip in the dry flour and coat flour on all sides.
24. Roll once again, seam-side down,gently, and roll. Dip in dry flour if needed.
25. Place the rolled Paratha on the skillet.
26. When the dough changes color, flip the Paratha over.
27. After about 10-15 seconds, smear the Paratha with a little oil and flip over.
28. With a spatula, press the Paratha a little and smear the other side with a little oil.
29. Once you see golden spots on the Paratha, flip over again, press a bit again till cooked.
30. Serve hot right away or place in a Casserole dish till ready to serve.
its very similar to what is known as Dhalpuri from the Carribean.
This looks great Hetal and Anuja. Two questions about your equipment:
– where did you buy the bowl in which you knead the aata?
– Is that a silpat sheet on which you are rolling out the parantha? What is it?
Both look convenient and easy to clean.
Thanks.
Hi Uma,
Here are the answers:
1. it was bought at a kitchen store in the US – a long time back so don’t remember the name
2. It is like silpat – just a different brand.
Hope that helps 🙂
I tried this recipe yesterday. The filling came out very tasty but disaster started when I started rolling paratha. The filling was coming out and everything became sticky. What should I do next time to avoid this?
Hi Priyanka,
Couple of things could have potentially gone wrong:
1. the mixture was too runny/watery/cooked down enough
2. the dough is not the right consistency
Having said that, parathas do need a little practice and one needs to be more gentle with them.
We are sure you’ll get them right soon.
every time I make paratha its big uncook dough on the other side where we pinch together , I don’t know how to fix that can u please help
which kind of brush did you for spreading oil on paratha ?
Looks good! Can you please show how to make mooli and gobi parathas? The filling gets a bit soggy and need to buy a lot of veggies to make just few. Some tips while making them will be helpful.
Looks great and I can’t wait to try it!
I have question about parathas: I cannot work with a very soft dough and yours, like mine looks quite firm. My mum tells me that my parathas are stiff and shold be soft (maybe this has something to do with the fact I don’t use a lot of oil? ), but I think a soft dough can result in a paratha that is uncooked inside when the outside looks cooked. Opinions?
<3
Hi Hetal, and Anuja, can you make some recipes with pomegranate? (anar) Thanks 😀
Very nice recipe, can’t wait to try it out. So easy and yet so healthy.
Good to see Hetal and Anuja together.
so healthy and tasty paratha