Ceylon Peas Parata


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even well crushed paneer can also be used with the peas masala for stuffing. the peas must be well smashed for easy stuffing.

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Ceylon Peas Parata recipe - How to make Ceylon Peas Parata

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Preparation Time:    Cooking Time:    Total Time:    
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Ingredients


FOR PARATHA
1/2 kg plain flour (maida)
salt to taste
3 tbsp oil
1 tsp sugar
1 pinch cooking soda
water for preparig a soft dough

FOR STUFFING
1/4 kg green peas
4 to 5 big onions
5 tomatoes
25 gms ginger-garlic (adrak-lehsun) paste
1 tsp garam masala
1/2 lime
salt to taste
a few coriander (dhania) leaves
a few curry leaves (kadi patta)
50 ml oil
cornflour paste for sealing
1 pinch turmeric powder (haldi)
3 tbsp chilli powder
Method


For dough preparation

    For dough preparation
  1. Mix the maida,salt,sugar together.add oil and curd in small quantities.
  2. Use fresh curd.
  3. Knead till you get a soft dough.
  4. Once the dough is prepared,cover it with a cotton cloth and keep aside.

For stuffing

    For stuffing
  1. Bake the peas and allow to cool.then smash it to get a smooth mixture.
  2. Cut the tomatoes and onions into little cubes.
  3. Heat oil in a frying pan and fry the onions till golden brown then add the tomatoes and fry for a minute.
  4. Then add the ginger garlic paste ,salt,garam masala,red chilli powder,turmeric powder and fry.add lime juice & peas paste.
  5. Then roll two paratas using oil leisurely.on top of one parata apply the peas masala and close it on top with the other parata.
  6. Close the ends of the paratas with cornflour paste.see that the ends are tighthtly sealed.
  7. Now fry the parata with oil or butter in a frying pan.
  8. Fry till it is cooked.
  9. Decorate on top with corriander leaves and tomato sauce.
  10. Serve it with raithas or vegetable salad.


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This recipe was contributed by surgics on 03 Aug 2001


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