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Monday, August 16, 2010


Ingredients for filling:
Green peas - 1 1/2 cup
Onion - 1/4 cup
Tomato - 1/4 cup
Salt - To taste
Tumeric powder - 1/4 tsp
Red chilli powder - 1/4 tsp
Garam masala powder - 3/4 tsp
Ginger paste - 1 tsp
Lemon juice - 1 tsp
Coriander leaves(chopped) - 2 tbsp

Ingredients for the dough:
1 1/2 cups whole wheat flour
1/2 cup all purpose flour
1 teaspoon salt
Water to knead the dough
Oil/ ghee for cooking

Cook greenpeas for 7-8 min in microwave. Drain water(this water can be used while kneading dough) and mash the greenpeas and keep aside.
While greenpeas is cooking, heat oil(1 tsp) in kadhai and saute onions and ginger paste till onions are translucent.
Add tomatoes, salt, red chilli powder,tumeric powder and garam masala powder and mix well.
Cook until tomatoes are mushy and soft. Now add mashed peas and mix well.
Saute for couple of mins.
Turn off heat and add lemon juice and coriander leaves.
Divide the filling into 10-12 portions.

Prepare the dough by mixing flour,salt,oil and water as for chapathis.
Set aside covered for 10 minutes. Make10-12 lemon sized balls of the dough.

Now divide one lemon size ball of dough into two and roll out into two small disc(size of puris) of almost equal size and shape.
Place a portion of filling on one disc and spread out evenly.
Place the other disc on top of this. Seall edges by pressing with hand.
Roll out into 5" disc carefully so that the filling doesn't come out of the dough.

Place the stuffed parathas on the hot griddle/skillet. Cook for about ½ a minute, flip over and add 1/4 tsp of ghee in and around the paratha.
Keep pressing the parathas while on the skillet so the dough gets cooked and the stuffing also gets the heat and gets pressed down into the parathas. Flip and cook the other side for about 1 minute adding 1/4 more tsp of ghee. Cook until light golden spots appear on the parathas.

Serve hot with tomato pickle or curd.

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