Ingredient
1 cup whole wheat flour
1 tablespoon melted ghee
salt to taste
For the stuffing
1 1/2 cups boiled and coarsely crushed green peas
2 tablespoons finely chopped green peppers
1 tablespoon ghee
1Tablespoon cumin seeds
salt to taste
Other ingredients
whole wheat flour for rolling
ghee for cooking
To serve
fresh curd
Preparation!
Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.
For the stuffing
Heat the ghee in a large non-stick skillet and add the cumin seeds.
When the seeds crackle, add the green chillis, green peas and salt, mix well and cook over medium heat for 1 to 2 minutes, stirring occasionally.
Divide the stuffing into 6 equal portions. Keep aside.
The way to proceed
Divide the dough into 6 equal portions and roll part of the dough in a circle of 100 millimeters (4) in diameter using a little whole wheat flour to roll.
Place part of the stuffing in the center of the circle.
Gather all sides in the center and seal well.
Roll again in a circle of 125 millimeters (5) in diameter with a little whole wheat flour to roll.
Heat a non-stick tava (hot plate) and cook the paratha using a little ghee until golden spots appear on both sides.
Repeat with the remaining dough and stuffing to make 5 more parathas.
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