For the stuffing

2 teacups boiled green peas

5 finely chopped green chillies

1 teaspoon cumin seeds

1 tablespoon ghee

salt to taste

For the dough

3 teacups whole wheat flour (gehun ka atta)

2 tablespoons ghee

1/2 teaspoon salt

For the parathas

ghee for frying

Colourful and tasty. You can also deep fry to make green puris.

Preparation time: 10 minutes.

Cooking time : 40 minutes.

Makes 10 to 12 parathas.

For the stuffing

Mash the boiled green peas.

Heat the ghee and fry the cumin seeds.

Add the green chillies, fry for 1 minute and then add the mashed peas and salt.

Cook for 1 minute and cool the mixture.

For the dough

Sieve the flour with the salt. Apply ghee to the flour. Add water and make into small portions.

Knead very well and divide into 10 to 12 portions.

How to proceed

Take a small portion of the dough, flatten a little and put 1 tablespoon of the green peas mixture in the centre. Cover the mixture by drawing up the edges towards the centre. Press on a floured board and roll out into a round as large as a saucer.

Put the paratha on a hot tawa (or skillet), cook for a minute or two and turn once.

After 1 minute, add a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.

Repeat for the rest of the dough.

Serve hot.

Note: You can use 2 tablespoons of crumbled paneer for the stuffing if you like.

To make purls, use plain flour (maida) instead of whole wheat flour and instead of cooking in a tawa, deep fry the puris until done.



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