Matar (peas) stuff paratha

• Servings: 4
• Preparation time: 5 minutes.
• Preparing stuffing  time: 12 minutes.
• Rolling  paratha time: 1 minute(each)
• paratha roasting time: 3 minutes(each).
• Total time: 21 minutes.

I grown-up eating countless number of this ‘peas stuff paratha’;  in winter used to eat whole day as breakfast, lunch and dinner. You know the mom’s version is always the best. Thanks a lot to my mummy I am feeling so happy to be able to share it. I promise to the viewers that it is really awesome in taste and you will never be disappointed. One of the very popular north Indian stuffed paratha in which  fresh peas are used.

Ingredients:

For paratha:

• Aatta (wheat flour): 2 cup
• Ghee: 2 tablespoon (for moin, that is put it into dough itself).
• Onion seed: half teaspoon
• Ajwain: half teaspoon
• Salt: half teaspoon.
• Ghee: 100 gm (to be used during roasting paratha).

For stuffing:

• Matar (peas): 500 gm (fresh grains)
• Black pepper: 1 tablespoon
• Cumin seed: 1 teaspoon
• Fennel seed: 1 teaspoon
• Green chilly: 4-5 no.
• Asafoetida: 1 pinch
• Oil: 1 tablespoon

For making dough:

1. Take a wide vessel; pour Aatta, 2 tablespoon ghee, onion seed, Ajwain and salt. Mix well by rubbing between palms.
2. Add water in small quantity and knead them, if required, put some more water till the dough becomes soft (The dough can be made in food processor also). Cover and Keep aside, to be used after 10-20 minutes.

For making stuffing:

1. Heat 1 tablespoon of oil in a fry pan; add cumin seed, funnel seed, black pepper and Asafoetida, sputter for few seconds, when it turns brown, and add green chili.
2. Stir fry on low flame till changing color; add peas and fry it about 3-4 minutes on medium flame with lid on. Fry until it is half done; add salt,  continue to cook until peas are done( about 3-4 minutes), keep aside for minimum 20 minutes, after it becomes cold, grind coarsely.
3. Now stuffing is ready; divide stuffing into 8 parts and make ball.

Method:

1. Divide dough into 8 parts, make big lemon size balls; roll the ball in 5-6 inch diameter circle.
2.  Place big lemon size stuffing in the center of the circle; fold it and seal the edges of this by pleating.
3. Fold the edges into the center and joint properly; press this ball slightly with the help of palm.
4. Again roll this ball into the wheat flour; roll this ball with the help of rolling pin gently, till the 6 inch dia.
5. Now raw paratha is ready.
6. Take a tawa (griddle), when it becomes hot; reduce the flame to medium flame.
7. Place the rolled paratha on this; cook for few seconds till it changes the color.
8. Turn the other side and cook it by pressing gently by spatula.
9. By pressing it will puff up. Sometimes it will not. (But need not to worry taste will still great, it only shows that rolling is not proper).
10. Apply some ghee and turn it; cook both sides by applying ghee as well as pressing it lightly.
11. Serve directly to the plate. Serve with green coriander butter milk and Gajar (carrot) & Gobhi (cauliflower) pickle.
12. Garnish with homemade butter; yummy peas paratha is ready to serve.

Matar (peas) stuff paratha by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.