MATAR PARATHA

INGREDIENTS:

Wheat Flour	1.5 - 2 cups
Green peas	1 cup
Green chili	2-3 – roughly chopped
Coriander leaf	¼ cup - chopped
Salt	As needed
Chaat masala powder	1 tsp
Oil	½ tbsp
Ghee/ Butter	As needed

METHOD:

• Boil the green peas for 4-5 mins or until done. Drain the water out and let the peas cool down. The green peas have to retain its vibrant green color so don’t over boil the peas.
• To a mixer jar, add the cooked n cooled green peas, green chili and coriander leaves. Grind into a thick smooth paste and don’t add any water while grinding.
• In a large mixing bowl, add 1.5 cups of wheat flour, ground peas-chili paste, salt and chaat masala powder. The chaat masala powder can be replaced with 1 tbsp of lemon juice.
• Mix well and knead into a tight and smooth dough. The moisture in the peas paste should be enough for kneading. Add the additional ½ cup flour if required.
• Once the dough is kneaded, smear ½ tbsp of oil on the dough. Cover and keep aside the dough for 15-20 mins.
• Before making parathas, divide the dough into 10 - 12 portions of lemon ball size.
• Take a dough ball and dust in plain flour. Roll out into 5-6" round disc.
• Heat a tawa and cook the paratha on both sides with ghee/butter until golden spots occur and the parathas are well cooked.
• Serve hot with any sabzi or curd or pickle.