Monday, December 19, 2011

Green Peas FlatBread (Matar Parantha)

North Indian Vegetarian Breakfast Special
Punjabi Cuisine
Green Peas stuffed Flat Bread (Matar Parantha)
Serves 2

For Filling:
Fresh/Frozen Green Peas (Hara Matar)- 1.5 Cups
Green Chillies (Hari Mirch)- 2 No's, Finely Chopped
Fennel Seeds (Saunf)- ½ Tsp.
Cumin Powder (Kuta hua Jeera)- ½ Tsp.
Coriander Powder (Kuta hua Dhaniya)- ½ Tsp.
Extra Light Olive Oil/Olive Pomace Oil- ½ Tbsp. (on Each Parantha)

For Dough:
Whole Wheat Flour (Gehun ka Atta)- 2 Cups
Caraway Seeds (Barik Ajwain)- ½ Tsp.
Salt- 1 Tsp.
Water- To make Dough

Boil/Microwave Green Peas for 4 Minutes till Soft and are ready to Mash
Heat Olive Oil in a pan, Add Fennel and let it crackle
Add Green Chillies and Sauté
Add Peas, Coriander Powder, Cumin Powder, a pinch of Salt and Sauté
Let the mixture cool for some time
Slightly mash the Peas and keep it aside

For the Dough:
Mix the Whole Wheat Flour, Salt and gradually add water to knead Dough for the Paranthas
Make a Hard Dough as the Peas Filling will leave some water
Keep the Dough aside for 10 Minutes

For Paranthas:
Divide the Dough and the Peas Filling into 4 equal parts
Dust with some Whole Wheat Flour and roll with a Rolling Pin
Put the Peas Filling in the center and Seal with all the edges folded towards the center
Dust with some flour and Roll it into a round shape

Place the Parantha on the Hot Tawa facing the Vegetable Side
Turn it to the other side as soon as Brown spots start appearing
Put Oil on this side, spread evenly and turn it over
Put Oil on this side and spread evenly, Cook till both sides are Golden Brown

Serve Hot with with Salted Butter (this is optional but Paranthas are Traditionally served with Fresh White Butter), Mixed or Pachranga Pickle, Set Curd/Yoghurt or Flavoured Raita and Lots of Love :)!!    

Feel free to share your views & do let us know how this one turned out :)

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