Ingredients:
2 cups long grain rice, washed, soak for 20 minutes
1/4 cup soya beans, soaked in water overnight
1 cup fresh green peas, boiled, drained
1/2 cup orange pumpkin peeled, sliced
1/2 cup peapod pieces (refer note)
1 sprig spring onions finely chopped
1/2 cup coconut scraped
3 green chillies
1” piece ginger
1/4 tsp. dried mint powder
1 tsp. kasoori methi
1 lemon juice extracted
1 bay leaf
2 cloves
2 whole small cardamoms
1/2” stick cinnamon
1/2 tsp. cumin seeds
2-3 pinches asafoetida
salt to taste
2 tbsp. ghee or oil
Method
- Run chillies, mint, curry leaves, in a small mixie, without water.
- Remove onto a large plate.
- Add in flour and salt, knead to a soft pliable dough.
- Add very little water, only if necessary.
- Cover, and keep aside.
For Filling:
- Remove all moisture from peas, coriander.
- Run peas, coriander, mint, ginger, chillies in a small mixie.
- Do not add water, it should be stiff.
- Remove onto a plate.
- Add in salt, cornflour, mix well keep aside.
To Proceed:
- Divide dough into 10 portions, make round balls.
- Divide filling into same number of portions, keep aside.
- Roll one portion of dough into a 4” thick chappati.
- 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” wide round.
- Heat a skillet, roast till brown specks form, drizzle with a little oil.
- Roast evenly till golden and crisp on both sides.
- Serve hot with chutney or tomato sauce.
Making Time : 30 minutes
Makes : 10 parathas
Shelf Life : 1 day
Green Peas Dishes Index
