This original Tarla Dalal recipe can be viewed for free

Savoury Peas Parathas


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Aniseed and kalonji lend an unusual touch to this tasty paratha.

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Cooking Time: 
Serves 6.
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Ingredients


4 tbsp plain flour (maida)
a pinch asafoetida (hing)
1 1/2 tsp dried mango powder (amchur)
a little grated paneer (cottage cheese) (optional)
1 tbsp oil
salt to taste
ghee for cooking or oil for deep frying

To be ground into a paste
3/4 cup green peas
1 tsp nigella seeds (kalonji)
1 tsp aniseeds (vilayati saunf)
2 green chillies
1/2 tsp grated ginger (adrak)
1 tbsp chopped coriander (dhania)

Method
  1. Heat the oil, add the asafoetida and the paste and cook for 1 minute.
  2. Add the amchur powder and salt and cook again for 1 minute.
  3. Cool the mixture. Add the flour and make a soft dough.
  4. Roll out into small parathas, sprinkle some grated paneer on top of each paratha and cook on a tawa or griddle with ghee. Alternatively, deep fry in oil.

Tips
  1. If you find the dough difficult to roll, add a little extra flour.
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