Peas-Potato-Paratha

#PeasPotatoParatha : Stuffed #Parathas are the main breakfast food item of North Indian people. The stuffings are prepared using potato, mashed vegetable & potato, #paneer, potato & paneer, #greenpeas & potato, etc.,... and the list goes on.
It is one of the best lunch box foods and healthy too.
Here let me present paratha with potato & green peas stuffed inside.

Ingrdients :
For Dough :
1 Cup	Multigrain Wheat flour
1/2 Tsp	Salt [ adjust ]
1/2 Tsp	Cumin seedsr
1/2 Tsp	Omam [ Ajwain - carom seeds ]
1/4 Cup	Water
For Stuffing :
1 or 2	Potato
1/4 Cup	Green peas
1/2 Tsp	Red chilly powder [ adjust ]
1/2 Tsp	Salt [ adjust ]
1/2 Tsp	Cumin seeds
1/2 Tsp	Cumin powder
1/4 Tsp	Turmeric powder
1/2 Tsp	Coriander powder
3 Tsp	Coriander leaves chopped

Method :

Combine flour and other ingredients in a basin.

Knead into a soft dough adding enough water.

Cover with a damp cloth for half an hour.

Green peas can be of dried or fresh ones.

If dried ones are taken soak them in water for 6 hours or overnight.
Here I have taken dried peas.

Pressure cook green peas adding 1/4 Tsp of salt for 2 whistles.

Transfer into a bowl after the cooker ran out of steam. Keep aside.

Wash potato well and pressure cook adding 1/4 Tsp of salt for 3 whistles.

Take out after the steam has completely subsided.

Peel of the skin.

Take cooked green peas and other ingredients in a mixer jar.

grind into a smooth paste.

Now take boiled potato and green peas paste in a basin.

Adjust salt and red chilly powder.

Combine both together either using hand or potato masher.

Make balls of your palm size. Keep aside.

Make balls of your palm size from the dough.

Then halve each ball into two.

Heat a tawa or dosai kal on a stove over medium flame.

Take a roti rolling board.

Dust with maida and roll two circular discs of 7 to 8 cm diameter.

Keep the stuffing ball over one disc.

Flatten the stuffing.

Close with other one.

Again dust with maida.
Roll into a circular paratha of nearly 15 cm diameter.

Gently transfer on to the hot tawa and keep the flame at HIGH.

Wait for a minute and flip the paratha using a dosai ladle.
Now sprinkle few drops of oil over the paratha.
Spread evenly using the dosai ladle.
Do the same over the other side also.

Transfer on to a serving plate once both sides are done.

Repeat the process and make paratha in the same way.
Enjoy with curd or tomato sauce or pickle.

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dough for boli

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For Other Tiffin Varieties

Tiffin

Aloo Paratha - Potato Paratha

#AlooParatha #PotatoParatha : This is the easy version of aloo paratha. 

Ingredients

For the filling :
Potatoes/Aloo - 4-5 (large ones)
Chillies - 2 (finely chopped)
salt- to taste
Chilli powder- 1 tsp
Garam masala- 1 tsp
Jeera powder- 1/2 tsp

For the dough:
Atta/ Wheat flour - 2 cups
water - 3/4 cup
salt - 1 1/2 tsp
ajwain - 1 tsp
oil -2 tp
and some more for frying parathas


Preparation:
1) Boil potatoes with some salt till soft.
2) Make the dough with flour, salt , ajwain and water. Finally add 2 tsp of oil and knead till it doesn't stick to the hand.
3) Make small palm sized balls and keep aside.
4) Peel the skins of the potatoes and mash it .
5) Mix the masalas and chillies to the potatoes and make same sized balls as the dough.
6) keep a frying pan/ tava on high flame.
7) Roll out the ball of dough to a small circle of about 8cm dia and place the aloo masala at the center.
  And cover it by folding the rolled dough in such a way that it is completely covered. press it a little to make it flat and dust with some more flour and roll it into a flat disc .
8) Now place it on the hot tava and cook it by using about 1 tsp of oil. Once done remove it and its ready to eat.

Goes best with curd, pickle and pudhina chutney.
This quantity mentioned makes 12-14 parathas.



You might also like to try

carrot boli

peas potato paratha

Whole wheat dough

Carrot Halwa

other boli varieties