Serves: 4 ; Preparation Time: 25min
Paratha usually called as “parantha” is the most popular flat bread in northern part of India. The taste of butter coated parathas with some vegetable stuffing inside it, serves a great yummy feast for your taste buds. The stuffing can be made of any vegetable such as, potatoes, radish, pudina, peas, etc. Cottage cheese (paneer) can also be used.
Aloo peas Paratha :
- Wheat flour – 1 cup
- Boiled Potatoes – 5 No.s
- Boiled peas – 1 cup
- Cumin (jeera) seeds – 1 teaspoon
- Clarified butter (Ghee) – 3 teaspoons
- Butter – 2 teaspoons
- Mint (pudina) leaves – 1 cup
- Grated cheese – 1 cup
- Salt for taste
- Take a mixing bowl, add 1 cup wheat flour, salt, little water, 1 teaspoon cumin seeds, 3 teaspoons ghee, 1 cup mint leaves. Knead well to make a smooth dough. keep aside for 5-8 mins. Usually only ghee is preferred for mixing the dough, but cooking oil can also be used as an alternative.
- For stuffing : Take a bowl, add 5 no.s boiled and smashed potatoes, 1 cup boiled and smashed peas, 1 cup grated cheese and mix well
- Take the dough, divide into small portions and shape them into small rounds. Flatten it into small rounds using a rolling pin. Divide the stuffing into small equal portions as the dough.
- Stuff it inside the flattened dough and then seal it as an outer cover. Roll the parathas with a rolling pin once again to spread the stuffing equally on all sides. Do not roll very thin as the stuffing may come out. Make thick parathas. Parathas can be of any shape : round, square or triangular.
- Heat a pan and roast the parathas on both the sides till it is cooked well. Apply butter on both the sides and take them in a serving tray.
Hot and soft Aloo peas Paratha is ready to serve. It can be served with fresh thick curd or can be eaten by just applying one butter coat on it.
- For soft and layered parathas : while flattening the balls, you can fold them into triangle shape and then roll again to make thick rotis.