Wednesday, 9 January 2013

Peas paratha

Ingredients required

For the filling

  • 2 tsp butter
  • 1 tsp kalonji/onion seeds
  • 4-5 finely sliced ginger pieces
  • 1 tsp kasoori methi
  • 4 tsp finely chopped onions
  • 1/2 cup fresh green peas
  • 1/2 tsp turmeric powder/haldi
  • 1 tsp garam masala
  • 1/2 tsp salt
  • 1/4 cup finely chopped coriander leaves

other

  • 1 cup wheat flour
  • 1/2 tsp salt
  • Water, as required


Method



In a kadaai, heat butter and saute kalonji, ginger and kasoori methi


Lateron, add onion and green peas followed by spices and coriander leaves


Saute for ten minutes slow flame, coarsely grind them in blender, keep aside.  Alternatively prepare dough with wheat flour, salt and water


Make dough into 8 balls.  Take a ball, roll into circle and stuff with 2 tsp of coarsely ground pea mixture.  


Bring sides together and roll into normal roti-shaped circle.  Toast them with pre-heated tawa, serve hot.





I served with chana masala... it was very yummy indeed...



The colour of the roti is due to green peas and garam masala dual  colouration.

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