Matar ke Paranthe

 

Winter is the season for fresh green peas and looking at the vibrant peas, paranthas come to mind. These piping hot paranthas are best served with a vegetable raita, green chutney and achaar. The portion below makes about 8 paranthas.

Ingredients:

For the filling:

3 cups fresh green peas
3 tablespoons oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1/2 teaspoon asafoetida 

1 tablespoon green chilli paste
1 tablespoon ginger paste 1/2 teaspoon turmeric powder
1 teaspoon cumin powder
1 1/2 teaspoon coriander powder
2 tablespoons garam masala
1 teaspoon amchur powder
Salt
2 tablespoons sugar (optional)

For the dough:
2 cups whole wheat flour
1 teaspoon oil
1 teaspoon salt (or according to taste)

Oil to fry the paranthas

To make the filling:

Coarsely grind the peas using pulse action in a blender.
Heat oil in a heavy bottomed wok and add the cumin seeds, fennel seeds and asafoetida. When they begin to splutter, add the crushed peas along with salt. Sprinkle a teaspoon of water, cover and let it cook in its own steam for a few minutes. Stir occasionally. Add the spice powders and continue to cook. The peas will become darker as they are cooked. Keep aside once cooked to cool. 

To make the dough:

Knead a soft dough by mixing wheat flour, oil, salt and water. Rest it for 20 minutes. 

Take a 1 1/2 inch ball of dough and roll a 4 inch roti. Place two tablespoons of the filling in the center and bring in the sides to seal it completely. Sprinkle flour on the surface to prevent sticking. Roll lightly and place on a hot tava. Apply oil on top and flip Apply oul on the other side and cook till light brown spots appear on both sides. 

Serve hot with tomato and cucumber raita, green chutney and achaar.