Green Peas Paratha
by Tarla Dalal
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Added to 70 cookbooks
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A mildly spiced and satiating breakfast and main course that helps keep acidity at bay.
- Sieve both the flours with the salt.
- Combine the flours and ghee and knead to make a soft dough using enough water.
- Divide the dough into 4 equal portions and keep aside.
- Heat the ghee in a pan and add the cumin seeds and fry till they crackle.
- Add the green chillies and cook for 1 minute.
- Add the mashed peas and salt and mix well.
- Cool completely and divide the stuffing into 4 equal portions. Keep aside.
- Roll out one portion of the dough into a circle of 75 mm. (3") diameter using flour for rolling.
- Place one portion of the stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll out again into a circle of 150 mm. (6") in diameter, using flour for rolling.
- Heat non-stick pan and cook each paratha, until both sides are golden brown using ¼ teaspoon of oil.
- Repeat with the remaining dough and stuffing to make 3 more parathas.
- Serve hot.
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