Matar ka Parantha2012-11-29
Peas and seasoning stuffed in dough and rolled out to make simmering hot paranthas.
- 2 cups whole-wheat flour
- 1 cup water
- Dry flour to help with rolling
- Small bowl of water to dip fingers in while working
For the Filling, grind together:
- 1 cup shelled and boiled greens peas
- 1/8 tsp asafoetida – powder
- 1 1/2 tsp roasted cumin seeds
- 1/2 tsp chilli powder
Make a dough with the flour and water and make small balls of it.
After you have flattened the round balls between, press flat a little more with your fingers, to make rounds.
Pinch the edges to about one-third way towards the center, so that the edges are thinner than the center, and form a sort of a cup.
Place a tbsp of the ingredients ground together in the center of the cup.
Dip your fingers in the water so that any filling sticking to them is washed off, and wet the edges before bringing them together to enclose the filling. Pinch to seal.
Roll out to smoothen and then dip in dry flour to coat well before rolling again.
On a surface dusted with dry flour, roll out the parantha as thinly as you can without tearing it, as you would roll achapati. More care is needed with this, as the wet filling inside causes it to tear more easily.
Heat the griddle till very hot. Lower the heat and place oneparantha on the hot griddle.
When the edges start lifting, make a trail of ghee along the outer edge of the parantha, so that some ghee trickles under it.
Then smear some ghee on the surface.
When underside is a golden brown, increase heat and turn theparantha over.
Lower heat and cook on the other side. Take off when both sides are brown. Serve hot.