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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
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Ingredients Method Notes

Ingredients
  

  • 1 cup peas fresh shelled
  • 3 green chillies
  • 1 ginger largish knob of
  • 1 tsp salt so
  • 1 tsp cumin seeds
  • pinch asafoetida (hing)
  • 1 tsp amchoor powder (dried mango powder)
  • 1/2 cup atta
  • 1/2 cup atta makkai (corn meal)
  • flour some for dusting

Method
 

  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.

Notes

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.