2 March, 2019

FRESH GREEN PEAS/MATAR PARATHA – 2 WAYS …a no onion, garlic recipe

Posted in : BREAKFAST RECIPES, CHUTNEY/TOKKU, DIABETIC FRIENDLY RECIPES, INDIAN FLAT BREAD| PARATHA| PARANTHA| on March 2, 2019 by : Divya Suresh

As the heading itself depicts, I make this paratha in two different ways and both tastes superb in their own way. Broadly you can say in the first method there is a south Indian touch to the Paratha and as far as the second method is concerned it is made absolutely in North Indian style.

In the first method, made it in my own way by adding south Indian brahmin style home made subji masala powder/Palyada pudi. Also added the seasonal goodie Amla/Indian gooseberry/bettada nellikayi. The paratha turned out super yummy. Tried making poori using the same stuffing, made only 3 pooris just to check the taste and texture and to my surprise it also turned out crispy and equally tasty.

I have used more amount of multi grains flour along with less amount of whole wheat flour to make this paratha. My multi grains flour consists of bajra, jowar, maize, chana sattu, soybean and barley/jau and alternatively I use ragi flour or whole wheat flour along with that.

It is normally like I use ragi flour along with multi grains flour whenever I make rotti and whole wheat flour whenever I make Phulka or chapati or paratha. Today I served this paratha along with my one more recent innovation – fresh green grapes chutney , which is a video recipe as well.

Here are some other paratha recipes on my blog – Kachha kele ka Paratha , dates-sesame sweet Paratha , Chole Paratha , broccoli-methi stuffed methi Paratha , carrot sweet Paratha , groundnut sweet paratha , Pink Paratha , broccoli aloo methi Paratha , methi Paratha , cabbage Paratha , coriander Paratha , broccoli multi grains flour Paratha , apple chilli Paratha , Rajma Paratha , sweet potato Paratha , dal Paratha , banana almond paratha , Aloo paratha , cucumber Paratha ,

FIRST METHOD

Ingredients : measuring cup used – 240 ml, made 2 Parathas and 3 Pooris

For the dough :

Multi grains flour – 3/4 cup
Whole wheat four – 1/4 cup
Carom seeds/Om/ajwain – 3/4 tsp
Salt 1/4 tsp
Oil – 1 tsp
Water – 1/2 cup (adjust)

For the stuffing :

Oil – 2 tsp
Cumin seeds – 1 tsp
Fresh green peas – 2 cups
Amla paste/grated – 1&1/2 tbsp
Green chilli – 1
Ginger paste/grated – 1 tsp
Coriander seeds powder – 1/2 tsp
Cumin powder – 1 tsp
Subji powder/Palyada pudi – 1&1/2 tbsp
Salt – 1&1/2 tsp

PROCEDURE :

Gather everything listed below the heading ‘for the dough’ and knead into a soft stiff dough, cover and keep it aside

Now heat the oil in a pan, add in cumin seeds, when splutters add in fresh green peas and 1 tsp of salt, saute well, cover and allow it to get cooked on medium low heat, now put coriander powder, cumin powder, chopped green chilli, ginger, amla, Subji powder/palyada pudi and remaining 1/2 tsp of salt, Saute well while combining and mashing up everything, remove from the heat and allow it to cool down completely

Now make the portions of both the dough and the stuffing
Stuff and roll into a circle by dusting with the flour

Heat the tawa and roast the paratha on both the sides by sprinkling drops of oil, Serve hot with any kind of accompaniment, Today I have served the paratha with fresh green grapes chutney

SECOND METHOD

Ingredients : measuring cup used – 250 ml, makes 6 parathas of shown size

For the dough :

Whole wheat flour – 2 cups
Water – approximately – 3/4 cup (add little at a time)
Carom seeds/ajwain – 1 tsp
Salt – /2 tsp
Oil – to roast the paratha

For the stuffing :

Fresh green Peas – 2 cups
Water – around 2 cups to boil the peas
Oil – 2 tsp
Red chili powder – 1&1/2 tsp
Cumin seeds powder – 1 &1/2 tsp
Coriander seeds powder – 2 tsp
Salt – 1 tsp

PROCEDURE :

Add salt and carom seeds to the flour and knead into soft stiff dough by adding water little at a time. Knead well and divide into 6 equal portions

Cook the peas until slightly soft, immediately drain all the water and let it cool. Mash the cooked peas with masher or y using your hand
Heat oil in a pan, put the mashes peas and saute for a while, now add in red chili powder, cumin seeds powder, salt and coriander seeds powder, saute well on medium heat until the mixture comes as a whole, remove from the heat, transfer to a wide bowl/plate, let it cool completely and divide into 6 equal portions

Take a portion of the dough, flatten a little, place a portion of the stuffing, cover well with all the sides, roll out into a thick circle by dusting with the flour