How to make yummy peas paratha?
Hello friends,
Today, I am going to show you a VERY YUMMY PEAS PARATHA.
This is the winter season and this is the time you get fresh green peas. Parathas can be made with frozen peas too, but it comes out much better if Fresh peas are used.
The main ingredient used for stuffing this Paratha is Fresh green peas.
These tiny pods are tender and have a sweet taste.
Peas have a rich green color and a starchy structure, which makes them a perfect blend of several vegetables.
Green fresh peas can be consumed in Raw form, boiled, or in fried or crushed form.
It is used in soups, Pulao, curries, etc.
Fresh peas remain fresh if stored in the refrigerator. (for 3-4 days in a bottle, or plastic cover).
For a longer period, it needs to be frozen.
Fresh green peas:
Fresh green peas have fewer calories and are low in saturated fat.
It is rich in vitamin C, and this is good for immunity in the body.
It is a source of veg protein, Folic acid, and Vitamin k.
It has fiber and antioxidants.
It has a low glycemic index so does not spike sugar levels instantly.
It has calcium, potassium, and magnesium which are good for the heart health
Would you now like to use such nutritive green pearls?
Let us see the Ingredients needed to make this Delicious peas paratha.
INGREDIENTS FOR THE DOUGH OF PEAS PARATHA
Wheat flour-2 cups
Salt-1 teaspoon
Ghee-1 tablespoon
Gram flour-2 teaspoon
Water- to knead the dough
METHOD OF KNEADING THE DOUGH FOR CRISPY PEAS PARATHAS
- Take a big mixing bowl or plate (paratha) for kneading the dough.
- Put the measured quantity of wheat flour to that.
- Add 1 level teaspoon of salt to it.
- Also, add 1 tablespoon of ghee to that.
- Add 2 teaspoons of gram flour also.
- Now combine them all together, and start kneading the dough.
- Put a sufficient quantity of water, to make a soft dough.
- knead for about 3-4 mts to make a soft pliable dough.
- Now cover it with a wet kitchen towel, so that dough doesn’t dry and remains smooth.
- Allow it to rest for about 15 mts.
- Meanwhile, prepare the stuff for filling in PEAS PARATHA.
INGREDIENTS:(for stuffing peas parathas)
- Freshly shelled Green peas-1 and 1/2 cup.
- Green chilies-3-4
- Ginger-1-inch piece.
- Garlic- 3-4 cloves.
- Fresh coriander leaves
- Wheat flour-1-2 teaspoon (if needed)
- Fennel seeds-1 teaspoon
- Cumin seeds-1 teaspoon
- Dry coriander seeds-1 teaspoon
- Red chilly powder-1 teaspoon
- Coriander powder-1 teaspoon
- Amchur powder (dry mango powder)-3/4 teaspoon
- Black salt-1/2 teaspoon
- Black pepper powder.
- Garam masala-1 teaspoon
- Cumin powder-1 teaspoon
- Salt-1 teaspoon
- Carrom (ajwain) seeds-1 /2 teaspoon
METHOD OF MAKING THE STUFF FOR PEAS PARATHA
There are two methods of preparing the stuff.
- you boil the peas till soft and cool and grind for the stuff.
- you grind the peas and then cook them on the flame to make them soft.
Today, I will be using the first method to make the stuff.
- Keep a pan 1/2 filled with water to heat on medium flame.
- Let it boil and then add 1 teaspoon of salt and 1/2 teaspoon of sugar to it.
- Put the shelled peas into the pan of boiling water.
- Boil it for 8-10 mts or till the peas are soft. (keep covered)
- Then, strain the water and keep it aside.
- Take the boiled soft peas in a mixing bowl and with a masher mash the peas to make a semi-granular paste. (do this when the peas are still hot, to ease the process.)
- Coarsely grind the green chilies, ginger, and Garlic cloves.
- Add this paste to the peas paste in the mixing bowl.
- Add all the spice powders, such as-Red chilly powder, Dhaniya powder, Amchur powder, Cumin powder, Garam masala, Black pepper powder, Black salt, Table salt, etc.
- Dry roast the whole spices-Fennel seeds, Cumin seeds, Carrom seeds, and Dry coriander seeds, just to make it a little crispier.
- Add this whole spices too.
- Combine all of them and mash them to make a softball.
- At the last add the wheat flour to bind the mix properly.
- Make a big lemon-sized ball of this stuff.
Now both the dough and the stuff are ready for making the delicious peas paratha.
STUFFING AND ROLLING PARATHAS
Stuffing the paratha is similar to any other paratha. which is done in two ways.
- One is making a ball of dough, flattening it in the palm of your hands, keeping the dough in the center and closing it from all sides, and pinching the extra dough. Make a ball, roll it in dry flour, and roll it to make paratha.
- The second method is, to make two tiny balls, roll them like poori, one smear oil and sprinkle dry flour, put the stuffing in the center, and cover the other poori on it. secure all the edges by pressing with your hand before rolling the paratha
ROASTING THE YUMMY PEAS PARATHAS
- Roasting parathas have to be perfect to get good tasty and crispy parathas.
- For that heat the pan to medium temperature.
- Now put the rolled paratha on it.
- After a few seconds, when the brown spots start appearing, flip it.
- Roast the other side in the same way.
- Now put, Ghee, oil, or Butter. .(your choice), for roasting.
- Put on both sides and cook till the paratha is crispy.
- Now remove on a plate and enjoy with a cup of curd, ghee, and chutney.
DELICIOUS, TASTY, SPICY, HEALTHY PEAS PARATHAS ARE READY TO RELISH.
ACTUALLY, IT DOESN’T NEED ANY ADDITIONAL SUPPLEMENT
JUST ENJOY WITH THE BUTTER OR GHEE WHEN STILL HOT.
Note: Do try in this winter, when you get fresh peas, and enjoy.
Keep the spice taste more, as the peas are sweet, and to overcome you need more.
For those who need less spicy, reduce the quantity of stuff filling.
You can make aloo paratha in the same way.see the link below:-
