Fresh green peas parathas

Fresh green peas parathas

'Tis the season of fresh green peas and while I always have on hand large packet of frozen peas, the taste of fresh green peas is something else.

There is an extremely simple recipe - which my friend had shared with me last season, where if you buy large quantities of peas, say 2 kilos or so, you shell them and grind with chillies, ginger and salt, then on a slow flame with a tadka of some cumin, saute this paste with some amchoor powder till quite dry. Store in freezer in small containers and use as a stuffing for parathas to make instant lunches or dinners when required. My version is a slight modification on this as I had just a cup of shelled peas on hand, so I ground them, sauteed and mixed in the flours directly to make these green parathas. These are lovely for a hearty weekend breakfast or your kiddie's lunch box.

Recipe for Green Peas Parathas

Makes 4

Under 30 minutes

Fresh green peas parathas'Tis the season of fresh green peas and while I always have on hand large packet of frozen peas, the taste of fresh green peas is something else. There is an extremely simple recipe - which my friend had shared with me last season, where if you buy large quantities of peas, say 2 kilos or so, you sh...

Summary

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    Ingredients

    Fresh shelled peas
    1 cup
    Green chillies
    3
    Largish knob of ginger
    1
    So salt
    1 tsp
    Oil
    2 tsps
    Cumin seeds
    1 tsp
    Asafoetida (hing)
    pinch
    Amchoor powder (dried mango powder)
    1 tsp
    Atta
    1/2 cup
    Makkai atta (corn meal)
    1/2cup
    Some flour for dusting

    Steps

    1. In a mixer, grind the first four ingredients to a coarse paste.
    2. Take the oil in a non-stick kadai (preferably), heat on medium flame, splutter the cumin seeds, add a pinch of asafoetida to this.
    3. Transfer the pea paste to the oil and saute on medium flame with the amchoor powder till nearly dry. The amchoor not only adds a tangy taste but also helps in drying out the mixture faster - due to its astringent quality. For this quantity, the process will take 7-10 minutes.
    4. Transfer the ready masala to a bowl. Add the flours and some salt if required and knead to a dough sprinkling some water if needed to bind ( I had to use just a tsp of water of so).
    5. Make four balls and roll out gently into thick parathas, using some flour for dusting.
    6. Heat a skillet, cook the parathas on both sides on medium flame till golden spots appear, brush with butter or ghee if you like once the sides are cooked.

    Serve hot with a chilled raita and pickle of your choice.

    I love these chunky parathas which have equal quantities of peas and flour, so its a cross between a hara-bhara patties and a paratha. You could substitute other shelled veggies like fresh green tuvar or fresh green garbanzo instead of peas.

    Note:

    you can use just 1 cup atta instead of a mix of atta and makkai atta

    For preparing large quantity of peas-masala to freeze, the procedure is same up to this stage. Just add more chillies, ginger and adjust spices / seasonings.

    If you'd like the masala as a stuffing, then use whole wheat atta for the outer cover and prepare like you would any other stuffed paratha.

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