Preparation Time ½ Hour

Cooking Time ½ Hour

Total Time 1 Hour

Serve 4

Type of Recipe: Main Course, Paratha

Name of Author: Asmi Kadam.

Ingredients:

For Stuffing:

• 1 Bowl Fresh Green peas
• 2 Big size boiled potatoes
• 1 tablespoon ghee
• 1 Teaspoon cumin
• Pinch of asafodieda
• 2 chopped green chilies
• 5 to 6 chopped garlic
• 1 tablespoon ginger garlic paste
• Salt
• 1/3 teaspoon turmeric
• 1 tablespoon aamchur powder
• 1 tablespoon kasuri methi
• Chopped coriander

For Dough:

• 2 cup wheat flour
• Pinch of salt
• 1 teaspoon ghee
• 1 glass water

1 cup ghee for making parathas.

Method:

For dough, take one large size mixing bowl. Add 2 bowl wheat flour. Add salt and ghee into the flour then add water for kneading the dough. Knead the tight dough. Keep wet cloth on the top of the dough. Keep it for rest at least for 20 to 25 minutes.

Till on the other hand, take a mixture jar. Add fresh green peas and coarsely grind them, do not make a paste.

Now heat a pan for making stuffing. Add ghee. Once ghee heated add cumin and asafodieda. Once cumin splutter, add chopped chilies and garlic. Once garlic change the colour add green peas mixture into it. Mix well. Now add ginger garlic paste and salt. Mix well. Keep the gas on slow flame. Keep lid on the pan and allow to cook for at least 3 to 4 minutes.

Once green peas cooked well, add kasuri methi, turmeric and aamchur powder. Mix well. Add some chopped coriander and switch off the gas. Mix well and allow to cool. Now transfer this mixture into other mixing bowl. Add boiled potatoes and mix it well with the hand and the paratha stuffing is ready. (The potatoes should be mashed very well. Otherwise it cause the stuffing come out of the dough when rolling)

Now check the dough. Again knead it and make a balls for paratha. Make a katori or vati from the balls. Fill the stuffing in each vati. Push the stuffing inside and take their edges and joining the pleats in the center. Be sure the filling are not come out. Press the top and flatten it.

Now sprinkle the flour and start rolling. Roll the paratha. Keep it thick as a paratha. Avoid using excess flour while rolling the parathas. If you see the filling coming out while rolling, then apply some flour.

Now heat a tava, keep the gas on a medium flame. Place the paratha on tava. Once base is partly cooked, flip the paratha. Cooked the paratha from both the sides apply ghee for making paratha more crisp.

Like this make all the parathas.

Serve this delicious “Aloo Mattar Paratha” with curd and pickle.

Enjoy.

Thank you.

Have a wonderful day.