ALOO-MATAR PARATHA / आलू और मटर के परांठे /TWO-IN-ONE PARATHA
My Punjabi geans do not allow me to stay away for long from the parathas. I remember my childhood days when our eyes used to open with the most pleasant earthy aromas of cooking parathas in ghee. Winter Sunday breakfasts were fixed on a variety of stuffed parathas with seasonal veggies.
Stuffed parathas, loaded with tons of butter on top, were the most favorite meal to kick start those lazy weekend mornings. Years have passed since then but the routine remains the same for the weekend breakeys except for the quantity of butter that has been cut. I, nowadays enjoy these yummy and filling flatbreads with curd or vegetable raitas
I frequently cook matar (peas) parathas during winters. But today, I decided to add an extra flavour to my pea parathas. There was some boiled potato mix left in the refrigerator (from the previous day’s breakfast aloo parathas 😁 ) Successful experiments in the kitchen give a kind of satisfaction and I truly wanna share with you all this two-in-one paratha (as I call this one). Hope this new type of paratha will not disappoint you
Prep Time – 15 minutes
Cook Time – 15 minutes
Makes – 5 parathas
Course – Breakfast/Brunch/Lunch
Cuisine – North India
Author – Bharti Dhawan
□ INGREDIENTS REQUIRED
▪︎ Whole wheat atta dough – as required for 5-6 parathas
▪︎ Flour(Atta for dusting – As required
▪︎ Boiled potatoes – 3 large
▪︎ Matar(peas) – 1/2 cup
▪︎Finely chopped onions – 1 medium
▪︎ Salt – 1/2 + 1/2 tsp
▪︎ Red chilly powder – 1/2 + 1/2 tsp
▪︎ Jeera(cumin) – 1 tsp
▪︎ Ajwain (carom seeds) – 1/2 tsp
▪︎ Hing(asafoetida) powder – 1/2 tsp
▪︎ Oil – 1 tsp
▪︎ Ghee for parathas – 5 tsp
□ PREPARATION TO BE DONE
1 – Firstly, Crush peas in a blender jar to the coarse consistency and roast in a pan
2 – For roasting the crushed matar, add oil to a pan and add jeera, whole coriander(crushed), and hing powder
3 – Add Crushed matar and bhunow until all the moisture is gone and matar becomes dry. Add salt while roasting and red chilly powder when the peas are roasted
4 – Keep the Roasted matar aside to cool completely. Whilst, peel and mash potatoes and add chopped onions. Add salt and other spices and mix well
□ HOW TO MAKE ALOO-MATAR PARATHA
1 – Take a portion of dough and make a ball
2 – Roll the dough ball into flour and spread a little to make a small disk
3 – Spread some boiled potato mix and add 2 tsp of roasted matar on top. Dust some dry flour (dry flour does not allow the stuffing to come out)
4 – Cover the disk and make a ball again. Roll the stuffed ball into the dry flour
5 – Spread the ball into a large disk gently with the help of a rolling pin(belan/बेलन)
6 – Drop the disk on a hot tawa and cook the side for 1 minute. Flip the disk to cook the other side
7 – Apply 1 tsp ghee on top and flip again to cook to get golden marks all over
8 – Make all the ALOO-MATAR PARATHE like this and serve with curd or Boondi Raita preparation
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