Ingredient!
1 cup whole wheat flour
1 tablespoon melted ghee
salt to taste
For the filling
1 1/2 cups cooked and coarsely crushed green peas
2 tablespoons finely chopped green chili
1 tbsp ghee
1 teaspoon of cumin seeds
salt to taste
Other ingredients
whole grain flour for rolling
ghee for cooking
For serving
fresh curd
Preparation!
Combine all the ingredients in a deep bowl and knead in a soft dough with enough water. Keep aside.
For the filling
Heat ghee in a wide non-stick pan and add the cumin seeds.
When the seeds are pinched, add the green chillies, green peas and salt, mix well and cook in a medium flame for 1 to 2 minutes, stirring occasionally.
Divide the filling into 6 equal portions. Keep aside.
Here’s how to proceed
Divide the dough into 6 equal portions and roll part of the dough into a 100 millimeter (4) diameter circle using a small whole wheat flour for rolling.
Place part of the filling in the center of the circle.
Gather all sides in center and seal tightly.
Roll again into a circle with a 125 millimeter (5) diameter circle with a little wheat flour for rolling.
Heat a non-stick tava (grill) and cook the paratha using a small ghee until golden brown spots appear on both sides.
Repeat with remaining dough and stuff to make 5 more parathas.
Serve immediately with fresh curd.