Prep time: 15 Minutes Cooking time: 1 hour Serves: 4-6
Ingredients:
5 Red Potatoes Medium Size
3 cups Fresh Peas (without pods)
250 grams Carrots Very Finely Diced
2 Onions Medium Size Very Finely Diced
1 Dry Red Chilli
1½ tsp Cumin Seeds
¼ tsp Asafoetida (Hing)
½ tsp Turmeric Powder
2½ tbsp Ginger Paste
1 tsp Green Chilli Paste
2½ tbsp Sugar
1¼ tsp Taj Laving Masala
1 tsp Garam Masala
1 tsp Amchur Powder (Dry Mango Powder)
1 Juice of Lime
4 tbsp Coriander Finely Chopped
2 tbsp Oil
Salt to taste
Paratha Flour:
3 Cups Wheat Flour
4 tbsp Oil
½ tsp Blake Pepper
½ tsp Salt
Lukewarm Water
Ghee-oil for frying
Method:
Peel, wash and steam the potatoes, mash them, and set aside. (Don't boil in water)
Add the green peas in a blender, grind until coarsely ground, then set aside.
Add the red chilli to the oil in a pan. Once hot, add the cumin seeds, fennel seeds, asafoetida and carrots and cook for 5 minutes.
Add the green peas, ginger paste, green chilli paste, turmeric, sugar, and salt, mix well, and stir continuously for 5 minutes to prevent the mixture from sticking to the bottom of the pan.
When the peas are cooked at about 85%, add the onions, taj laving masala, garam masala, and lime juice. Mix well and stir continuously for 3-4 minutes until the moisture has evaporated.
Once the stuffing is ready, discard the dry red chilli and mix it with the mashed potatoes. Check the seasoning if you need to adjust. Take 125 grams of the filling in your hand, make round balls, and set them aside.
Add the flour, salt, black pepper, and oil to a bowl. Mix well until the oil has been combined with the flour.
Pour 1 cup of lukewarm water slowly and knead well until the dough is soft; if you need more water, use ¼ of a cup. The dough should be smooth and firm.
Leave the dough for 10 to 20 minutes. Make a round ball of dough about 2¼ inches.
With a rolling pin, roll out the dough about halfway. Then, put the stuffing ball in the middle, fold the dough over, and pinch out the excess dough.
Pat it in the flour and roll it out slowly; don't press it too hard in one place; otherwise, the stuffing will come out.
Heat a pan on a medium-low flame. Place the paratha on the pan and flip after a minute.
Drizzle 1½ tablespoons of ghee oil around the paratha and cook for a minute, ensuring the ghee oil is spread over the paratha as well.
Flip the paratha over and cook for a further minute until you see some brown spots, as in the picture below.
Serve hot with pickled lemons or yoghurt.
NB:
I used fresh peas in this recipe, but if you want to use frozen peas, remove them from the freezer on a napkin for half a day.
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