Peas Aloo Paratta

Parattas or Paranthas are one of my favourite meal! During school days I have visited Delhi a couple of times for summer holidays. In some of those trips, I had been lucky to taste the parathas from the road side dabbas! Ohhhh...what taste they used to have? Even one paratha is more from those kiosks! The chill buttery lassi and parathas are simply the best food one can find in the North of India!

Somehow, I have never been able to master making parathas without the filling coming out of the covering...:-) Sometimes, I succeed with aloo paratha but have never managed with any other fillings! If any of you experts have any tips & tricks on making the perfect parathas pls share...I would be so glad to get your feedback!

When I saw the peas paratha post at Raks Kitchen...I was so impressed and wanted to try them that day. Instantly I soaked some green peas and made them for dinner! I did have the filling coming out of the covering...So, I used a different method to get the perfect ones;-)

Ingredients:

For filling:

- 1 Potato boiled and mashed
- 2 cups green peas or frozen peas
- 1 inch ginger
- 2 green chillies
- some chopped coriander leaves
- Salt to taste

For dough

- 2 cups wheat flour
- 1 tsp oil
- Salt to taste
- Ajwain seeds
- warm water as needed.

Prep time: 45 mins                  Cook time: 4 mins for each paratha

Preparation:

- Make the chapathi dough with the ingredients given above and make a soft pilable dough.
- Soak the green peas for 5 to 6 hours and pressure cook them with little water. At the same time, you can pressure cook the potato as well.
- If using frozen peas, thaw them and microwave for a couple of minutes before use.
- Drain the peas completely and let it cool for 20 minutes.

- In a blender, grind the chilly and ginger first. Later, add the green peas and grind until they become smooth.
- To this mash the boiled potato and add it along with salt and coriander leaves. Do not add any water.

Making the paratha:

- I tried making the paratha by covering the stuffing with the dough but it was a disaster;-)(one needs to admit the mess too)!!! Though I did not add any water, the stuffing was little soggy and tough to handle. So, i tried the following method.
- Make two thin chapatthis. Spread a spoonful of the stuffing on one chapathi.Press the other chapathi on top of the stuffing.

- Cook this with little ghee on both sides. Serve with onion raita or pickle of your choice!

- Tasty aloo peas paratha is ready to eat.

Sending the entry to

Cooking without Onion & Garlic event hosted by Sreevalli of Ammaji Recipes

Healthy Cooking Challenge hosted by Smita of My Tasty Curry and guest hosted by Kavi of Edible Entertainment