Ingredients

• For Dough: 2.5 cups - wheat flour.
• 1 stalk - curry leaves.
• 3 - green chillies.
• 1 - sprig mint leaves.
• salt to taste| For Filling:
• 1 cup - green peas, boiled.
• 3 - green chillies.
• 1 tbsp. - coriander leaves finely chopped.
• 1 inch piece - ginger, peeled, chopped.
• 1 sprig - mint leaves finely chopped.
• 1/2 tsp - dried mango powder (amchoor).
• 1 tsp - corn flour.
• salt to taste.
• other Ingredients: oil for shallow frying.
• flour for dusting.

How to Make Peas Parathas

• Method for dough:
• Blend chillies, mint, curry leaves, in a small mixie, without water.
• Place it in a large plate.
• Add in flour and salt, knead to a soft pliable dough.
• Add very little water, only if necessary.
• Cover, and keep it aside.
• For Filling: Remove all moisture from peas, coriander.
• Blend peas, coriander, mint, ginger, chillies in a small mixie.
• Do not add water, it should be stiff.
• Keep it in a plate.
• Add in salt, corn flour, mix well and keep it aside.
• To proceed: Divide the dough into 10 portions, make round balls.
• Divide filling into same number of portions, keep it aside.
• Roll one portion of dough into a 4 inch thick chapatti.
• Place one portion of filling in the centre.
• Bring edges together over filling, and press down gently to seal.
• Dust with a little flour, roll gently to form a 6 inch wide round.
• Heat a skillet, roast till it turns brown, sprinkle a little oil on it.
• Roast evenly till it becomes golden and crispy on both the sides.
• Serve hot with chutney or tomato sauce.