MATAR PARANTHA/ HOW TO MAKE PARANTHA WITH GREEN PEAS

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MATAR PARANTHA/ GREEN PEAS PARANTHA

Paranthas are our all-time favourite Indian flatbreads. Stuffed paranthas are heartily relished among all in North India. As many as variations you think, so as the stuffings are here for paranthas. You can have them in any course. Most of the paranthas are stuffed with raw vegetables, but there are a few more unusual paranthas which are cooked with different stuffings like JAGGERY-COCONUT PARANTHA, BESAN PYAZ KA PARANTHA, PANEER-GREEN ONION PARANTHA, AJWAIN PARANTHA, MOOLI KA PARANTHA LEFTOVER DAL PARANTHA, AND LEAFY PARANTHAS LIKE BATHUA PARANTHA AND METHI PARANTHA

Today I am going to share one more unusual parantha which is prepared with matar or green peas. To make this parantha, the peas are coarsely ground and then pan-roasted(bhunow) by adding some regular spices. This matar peethi is stuffed into the whole wheat dough ball to make tasty and healthy MATAR PARANTHAS

prep time – 30 minutes
Cook time – 15-20 minutes
Course – Breakfast/ Lunch/ Brunch
Cuisine – North India
Author – Bharti Dhawan

INGREDIENTS REQUIRED FOR MATAR PEETHI (peethi is a coarsely ground paste of dals and grams)

• Fresh or Frozen green peas(matar) – 2 cups ( frozen peas should be defrosted first and then pat dried with a kitchen towel)
• Oil – 1 tbsp
• Asafoetida/heeng – 1 tsp
• Cumin/jeera – 2 tsp
• Whole coriander seeds/dhania beej – 1tsp
• Whole red chillies(dried) – 1-2
• Salt – 1 tsp
• crushed black pepper – 1 tsp

INGREDIENTS FOR PARANTHA

• Whole wheat dough – as required
• Dry atta/flour for dusting – as required
• Matar peethi – 1-2 tbsp for each parantha
• Ghee – 1 tsp or more for each parantha

DIRECTIONS FOR MATAR PEETHI

1- Add matar/peas to a blender and blend them to a coarse consistency
• Avoid too much blending otherwise, you will get a fine paste of it and we don’t need a fine one

2- Next, add oil to a nonstick pan and add jeera, coriander seeds, heeng and chopped red chillies. Allow them to splatter

3- Next, add coarsely ground matar and roast them by turning with a spatula

4- Time to add salt and powdered spices mentioned above. Continue roasting the matar patiently at low flame until all the moisture goes away. When done, keep aside and allow it to cool completely

METHOD FOR MATAR PARANTHA

1- Take a dough ball and roll into dry flour. Spread it a little with the rolling pin

2- Sprinkle some dry flour on it and add 1-2 tbsp matar peethi.

• Sprinkling some dry flour will bind the matar and prevent the disk from breaking

3- Now gather the dough and roll the ball into the flour

4- Spread the disk with the rolling pin. Stay gentle while rolling otherwise the stuffing will come out.

5- Next, add this to the hot tawa or pan

6- When one side is cooked, flip the parantha to the other side

7- Apply 1 tsp ghee on top and flip again the parantha to cook to perfection
• Ghee makes a parantha super crisp and aromatic

8- Make all the matar paranthas and serve hot with TOMATO ONION RAITA or the plain curd