Peas and Mint Paratha
Peas and mint paratha is a stuffed Indian flatbread made with whole wheat flour, filled with a mixture of mashed peas and fresh mint, then pan-fried.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Whole Wheat Flour (for the dough) | 500 | Grams |
| Water (for kneading the dough) | 250 | Milliliters |
| Salt (divided, for dough and filling) | 2 | Tsp |
| Oil (for dough and frying) | 3 | Tbsp |
| Green Peas (fresh or frozen, boiled and mashed) | 300 | Grams |
| Mint Leaves (fresh, finely chopped) | 1 | Bunch |
| Green Chili (finely chopped) | 2 | Count |
| Cumin Seeds (for the filling) | 1 | Tsp |
| Garam Masala (for the filling) | 1 | Tsp |
| Ginger (grated) | 1 | Inch |
Instructions
- In a large bowl, mix whole wheat flour, 1 tsp salt, and 1 tbsp oil. Gradually add water and knead into a soft dough. Cover and let it rest for 30 minutes.
- In a pan, heat 1 tbsp oil and add cumin seeds. Once they splutter, add grated ginger and chopped green chilies. Sauté for a minute.
- Add mashed peas, chopped mint leaves, garam masala, and 1 tsp salt to the pan. Cook for 5 minutes until the mixture is dry. Let it cool.
- Divide the dough into 10 equal portions. Roll each portion into a ball and flatten slightly.
- Take one dough ball, roll it out into a small circle, place a spoonful of pea mixture in the center, and fold the edges over to seal.
- Gently roll the stuffed dough ball into a flat circle, being careful not to let the filling spill out.
- Heat a skillet over medium heat. Place the rolled paratha on the skillet and cook for 2-3 minutes on each side, brushing with oil, until golden brown.
- Repeat with the remaining dough and filling. Serve hot with yogurt or pickle.
Prep
- Boil and mash the green peas in advance.
Kitchen equipment
Rolling PinSkillet