Come winter and it is time for the arrival of fresh, healthy-looking greens. Good nutrients for the health-conscious, tasty wholesome stuff for the foodies. One such of eagerly awaited vegetables is Green Peas, a picture of health and wellness conveyed by Nature’s colour – the striking green.
Though many tasty and lip-smacking curries are made, alone or in combination, let us check on peas used as stuffing in the much-liked Paratha or Parantha.
Paranthas taste good plain, but the stuffed ones seem much better. A variety of mashed vegetables like Cauliflower, radish, peas, potato, etc. have been used for the stuffing and each is as good as the next, tasty and filling.
Let us check on the making of Peas Parathas.
What you will need:
For the Paratha
- Wheat Flour – 400 gm (2 cups)
- Oil – 2 tsp
- Salt – as per taste (try ¾ tbsp for a start)
For the Peas Stuffing
- Green Peas – 500 gm or 1 cup (peeled)
- Green Chillies – 2 Nos. (long)
- Ginger – ½ “ long piece
- Red Chilly powder – 1/6 tbsp
- Coriander (Dhaniya powder) – 1 tbsp
- Also fresh coriander – 1 tbsp (finely chopped)
- Salt to taste – try ½ tbsp
Making the Dough for the Parathas
- sieve the flour into a utensil
- Put salt and oil and mix
- Pour warm water slowly and knead into soft dough
- Cover and keep aside for about 15 to 20 minutes
Making the Peas Stuffing
- Boil the cup of peas in a vessel till they become a little soft
- Drain water after it gets cool and mash into a coarse paste
- Wash the green chillies, remove stems, finely chop them.
- Peel and grate the ginger
- Put the green chillies, ginger, red chilly powder, coriander powder, green coriander in the vessel having mashed peas.
- Mix thoroughly
Making the Peas Parathas
- Place the Pan or Tawa on the gas and heat
- With lemon sized balls from the dough, make them nice and round
- Put dry flour on 1 ball, roll it flat into a paratha of 2 ½ to 3 inch diameter.
- Smear oil evenly on this Parantha, put about 1 ½ tbsp peas stuffing on it in the centre
- Wrap up the Paratha, close all open ends. Then gently keeping between the two palms gently press to expand it a bit
- Coat both sides with dry flour and again roll it out flat into a Paratha 6 ½ to 7 inches in diameter, taking care that it does not tear while rolling out.
- Put the Paratha on the pan, apply oil on both sides, keep turning time to time till the Paratha turns brown
- Your first Paratha is ready. Do likewise for the number of Parathas you wish to make
An alternative in the mixing
You can slightly alter the making of Stuffed Peas Parantha in the following manner:
- While mixing for the dough you can put in the powdered spices, put 2 tbsp oil and salt and knead the dough into a soft mass.
- Wash the peas. peel the ginger piece and wash, wash chillies, remove stems . Then grind all these into a coarse paste.
- Then make the Parathas in the same manner as described earlier.
To give variety you can make triangular shaped Paranthas.
- Take a lemon sized ball of dough, put dry flour on it, roll out round into 4 to 5 inch diameter piece. Smear a little oil to its surface to make it smooth.
- Pick Paratha from one side. Fold it into shape of half moon. Put some oil on it, again fold into shape of triangle.
- Now roll out on all three sides maintaining the triangle shape with a little thickness to it.
- Put on Tawa or pan and cook till brown on both sides.
- Your triangle-shaped stuffed peas Paratha, is ready. Do likewise till all your Parathas are ready.
Peas Parathas can be enjoyed with Aloo Tamatar curry (potatoes tomatoes curry), Matar Paneer, Raita or tasty chutney.
Courtesy – www.nishamadhulika.com