Why recepie famous for?
The combination of slightly mashed potatoes and green peas gives the mixture a unique texture and a special, mealy mouth-feel, which is made all the more enticing by the addition of myriad spice powders.
Ingredients
For The Dough
1 1/4 cups whole wheat flour (gehun ka atta)
salt to taste
For The Stuffing
1 1/2 tbsp oil
1 tsp cumin seeds (jeera)
2 cups potato cubes
1/2 cup green peas
1/4 tsp turmeric powder (haldi)
salt to taste
1/2 tsp garam masala
1 tsp cumin seeds (jeera) powder
1 tsp dried mango powder (amchur)
1 tsp chilli powder
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking
For Serving
curd (dahi)
Instructions
For the dough
Combine the whole wheat flour, salt and add enough water to make a soft dough. Keep aside.
For the subzi
Heat the oil in a broad non-stick pan and add the cumin seeds and sauté on a medium flame for 30 seconds.
Add the potatoes, green peas, turmeric powder and salt , mix well and cover and cook on a medium flame for 6 to 8 minutes, while stirring occasionally.
Add the garam masala, cumin seeds powder, dried mango powder and chilli powder, mix well and cook on a medium flame for 1 to 2 minutes, while mashing it occasionally with a potato masher. Keep aside.
How to proceed
Divide the dough into 8 equal portions.
Roll 1 portion of the dough into 150 mm. (6”) diameter circle using a little whole wheat flour for rolling.
Place the roti on a clean, dry surface, place approx. 2 tbsp of the stuffing on one half of the roti.
Fold the other half of the roti over the stuffing to make a semi-circle and press it lightly so that the stuffing doesn’t spill out.
Heat a non-stick tava (griddle), cook the paratha, using a little oil, till it turns golden brown in colour from both the sides.
Repeat steps 2 to 5 to make 7 more parathas.
Serve hot with curds.
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