Hi friends was on a long vacation but am glad to be back…. and blogging.
My daughter inspite of being a south indian she likes all north indian food like paratha,roti,kulcha and paneer . And let me be frank i found it difficult to cook parathas. They are very time taking and tedious messy things.
So here I am with a very easy paratha recipe but yet yummy and delicious. The best part about this recipe is there is NO HASSLE OF STUFFING.. continue to read for detailed instructions. This recipe is inspired by Tarla Dalal’s recipe of carrot green peas paratha.
For The Green Pea and Carrot Stuffing
2 cups boiled and coarsely crushed green peas
1 cup grated carrot
1 tsp oil
2 tsp cumin seeds (jeera)
2 tsp finely chopped green chillies
1 tsp chaat masala
salt to taste
1 1/2 tsp lemon juice
200 gms whole wheat flour (gehun ka atta)
salt to taste
whole wheat flour (gehun ka atta) for rolling
To prepare stuffing
- Heat the oil in a broad non-stick pan, add the cumin seeds and sauté on a medium flame for a few seconds.
- Add the carrot, green peas, green chillies, chaat masala and salt, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the lemon juice and mix well.
Method to make dough
In a wide-mouthed utensil, measure out a cup of atta (whole wheat flour).
Knead into it the carrot peas stuffing. Be careful add very little water while mixing wheat flour and stuffing.
When this mixture looks even, knead in water a little at a time, till the dough becomes pliable enough to pluck out balls with ease and not so soft that it sticks to your fingers.
Let the dough stand covered for 30 mins.
Rolling and cooking:
Make balls of the dough the size of golf balls.
Press a ball flat between your palms, give it a quick dip in dry atta and roll it into a disk 6 inches in diameter.
Fry the parathas on a medium flame on both sides till golden brown with ghee . Ghee adds the extra flavour and makes the paratha superyummy.
Be careful you don’t add more water or more wheat flour beacuse if you add more wheat flour it does not taste like stuffed paratha any more.
Serve hot with accompaniments like raita, pickle and chutney.
I hope you all enjoy the easy version of stuffed parathas. And let me tell you you could follow the same method for aloo parathas with aloo stuffing. See you all tomorrow ..