Paratha is an indian flat bread and is one of the staple foods of North India. Paratha means layers of cooked dough and is called by different names and prepared in different ways across the states of India. In South India, it is called parota/barota and is normally layered and made using maida/all-purpose flour.
Stuffed Paratha is one of my most favourite dishes. I can never get enough of them and can have them any time of a day. I suppose its common with most of the south indians as idlis and dosas, being our staple are made on a regular basis every week😃 When it comes to stuffed parathas, aloo/potato parathas is one of the most common types and is widely prepared across North India. Aloo and mattar are often used in sabzis/curry and is indeed a great combo.
Matar/ Green peas are low in calories and rich in nutrients. Rich in vitamin K, green peas aid in building stronger bones. Including green peas in your diet helps prevent fatigue and anemia owing to its high content of folic acid . It also helps lose weight and is great for your heart as
What I like about stuffed parathas is, they are good on their own and do not need any accompaniment. You can have these parathas with Lemon/mango pickle or a simple raita(spiced yogurt) .I made cucumber raita as an accompaniment from left over cucumbers.
For the paratha:
- Wheat flour-3 cups
- Water- As required
- Milk-1/2 cup (optional)
- Salt-As required
For the stuffing:
- Green Peas-150 gms
- Potato-1 large
- Cumin seeds/jeeragam-1 1/4 tsp
- Red chilli powder-1 tsp
- Garam masala-1 tsp
- Chaat Masala-1 tsp
- Kasuri methi/dried fenugreek leaves-1/4 tsp
- Salt-As required
- Butter/oil-As required
Sieve wheat flour with salt and set aside.
Boil water with milk, once its lukewarm switch off the flame.
Add it to the flour and knead into a smooth dough. Cover it with a kitchen towel and set aside.
Soak green peas in water overnight or for 5-6 hours. Strain the water and boil with salt or pressure cook.
Boil and mash the potato.
Mash the boiled peas either with a masher or grind coarsely in a mixie/food processor.
In a mixing bowl, add mashed potatoes and green peas and mix well.
Heat oil or butter in a kadai/work, add cumin seeds. Once they flutter, add all the spices and saute for 2-3 mins on low -medium flame.
Add the mashed pea-potato mixture and saute well. Add kasuri methi and saute. Switch off the flame.
Transfer it to a bowl and let it cool for a while.
Make a small paratha from the dough, place a little more than a table-spoon of filling in the center. Make another paratha of same size as the first one. Place it over the first one with the filling. Seal the sides/corners and gently roll using a rolling-pin. Make sure the filling spreads well and you get a moderately thick paratha.
Heat ghee/oil in girdle/pan and cook the paratha until brown on both sides.
Serve hot with pickle, raita.
- The amount of flour depends on the size of your family. Alter the recipe accordingly.
- You can exclude aloo/potato and add a tablespoon of besan/garbanzo bean flour. Dry roast besan until it leaves aroma and turns slightly brown. Add it to the mashed peas.