Ceylon Peas Parata

by surgics

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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.

Ceylon Peas Parata recipe - How to make Ceylon Peas Parata

Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 4
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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 stuffing

Bake the peas and allow to cool.then smash it to get a smooth mixture.
Cut the tomatoes and onions into little cubes.
Heat oil in a frying pan and fry the onions till golden brown then add the tomatoes and fry for a minute.
Then add the ginger garlic paste ,salt,garam masala,red chilli powder,turmeric powder and fry.add lime juice & peas paste.
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.
Close the ends of the paratas with cornflour paste.see that the ends are tighthtly sealed.
Now fry the parata with oil or butter in a frying pan.
Fry till it is cooked.
Decorate on top with corriander leaves and tomato sauce.
Serve it with raithas or vegetable salad.