Hare Mutter Ke Parathe
by Tarla Dalal
Added to 170 cookbooks
This recipe has been viewed 40275 times
Hare Mutter ke Parathe have a simple yet lingering flavour and texture that appeal to all. Mouth-watering whole wheat parathe made with a delicious stuffing of boiled and crushed green peas, this main course is not only sumptuous but also excitingly crisp and flavourful. It is amazing how a few green chillies and a dash of jeera are able to provide such an attractive aroma and taste to this dish.
- Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
- Heat the ghee in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle ,add the green chilles, green peas and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
- Divide the stuffing into 6 equal portions. Keep aside.
- Divide the dough into 6 equal portions and roll a portion of the dough into a circle of 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
- Place a portion of the stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll again into a circle of 125 mm. (5") diameter circle with a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
- Repeat with the remaining dough and stuffing to make 5 more parathas.
- Serve immediately with fresh curds.
Nutrient values (Abbrv) per paratha
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