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Peas Paratha

Ingredients:

For the stuffing :
Green Peas ( shelled ) 200 grams (approx 1.5 cups)
Carrots ( grated )       100 grams (1 cup)
Cumin seeds (jeera)
Besan 2 tbsp
Dhaniya Powder 1 tbsp

For the dough :
Wheat flour
Corriander leaves 1 cup
Green chillies 1-2 ( acc. to taste)
Ginger ( grated ) 1 tsp

Oil 2 tbsp
Salt Acc to taste

Method

1. Boil the shelled peas and grated carrots in a pressure cooker ,  till soft.
2. Mash this mixture, and add salt to taste.
3. In a saute pan, heat the oil, add cumin seeds till they splutter.
4. To this, add the besan and lightly roast under low flame for 1 minute.
5. Add dhaniya powder and the mashed peas.
6. Let this mixture get nicely bound and remove from flame.
7. Make small rounds out of this for the stuffing.
8. Cut corriander leaves , green chillies, ginger and grind the 3 to  a paste in the mixer .
9. Add salt ( to chutney consistency
10. Knead the wheat flour for the parathas , with the corriander  paste.
11. Roll out the dough into small circles, put in the stuffing, and  roll out into nice round parathas ( with a small amount of oil  ).
12. Heat the tava and cook the parathas with oil ( ghee for the non weight watchers ) , till golden brown.
13. Serve with raitha / curds.