Stuffed parathas are comfort food for many of us. Experimenting with a range of stuffing makes it fun and versatile.
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The peas stuffing
- 1 cup peas (frozen or fresh)
- 2 tsp ghee
- 1/4 tsp asafoetida (hing)
- 1/4 tsp whole cumin (jeera)
- 1/4 tsp turmeric
- 1/4 tsp red chilli powder (optional)
- 1/4 - 1/2 tsp chilli flakes (optional)
To make the paratha
- Knead the dough, cover and keep aside to rest
- 1 cup peas (cooked and mashed)
- 1.5 cup paneer, grated
- 1 big onion, chopped small
- 1 tbsp of ginger, finely chopped or grated
- 2-3 tbsp coriander leaves, chopped
- 2tsp ghee
- Green chillies, chopped (optional)
- Salt to taste
- Heat the ghee in a pan set over medium heat
- Once the ghee is warm, add in the asafoetida and the cumin
- Once the cumin begins to splutter, stir in the frozen peas ( check notes, for preparation of fresh peas)
- Add in the chilli powder, turmeric, cumin powder and chilli flakes. Season with salt. Cook for 8-10 minutes or until the peas are cooked through and can be mashed easily
- Roughly mash the cooked peas and keep aside.
- Mix the cooled peas along with all the other ingredients till well incorporated.
- Divide the dough into equal parts and roll out to a 6inch circle
- Add upto 1/2 cup of the mixed paneer and peas filling to the center
- Gently bring the sides of the dough together, twist and press down
- On a floured surface, gently roll out the dough
- Heat a flat pan / tawa on medium heat
- Add a rolled out stuffed paratha and cook till you see small brown patches forming on the bottom surface, flip and cook on the other side
- Spread a small amount of melted ghee to the top and flip again to cook till crispy
- Serve hot with a side of cucumber or raw papaya raita
Peas : Use fresh or frozen based on your convenience. Fresh peas need to be boiled and drained before cooking.
- Salt : Add salt to your filling just before preparation. This prevents the onion from releasing water into the filling.
- Using refrigerated roti dough : Allow the dough to rest at room temperature for at least 30 minutes before preparation