There is nothing more special then scooping out spicy
curries with fresh and crispy parathas. The word Paratha breaks down
to Parat (layer) + Atta (flour). Paratha is just a general term
which means unleavened flaky, multi- layered bread cooked on the tawa or the
griddle. Parathas are everyday kind of bread in India. There are so many ways
and types of making parathas. I looooooove parathas, why? Because they are my favourite
any time meal; one can have it in breakfast, lunch, evening snack and even
dinner.
I have made so many kinds of parathas on my blog and I seriously
can’t choose one that is my favourite; I mean they all are so different in
taste and flavour that each one is special in its own way. I cooked mutter that
is peas and onion parathas. Generally peas are used to make stuff parathas like
I have made here,
but this time I cooked peas and onions and add them to the flour mixture to form the dough. You do not have to form proper round shape bread, because
the uneven edges give the nice touch and look to the bread. Let us look at the
recipe.
Ingredients:
1 ½ cups whole wheat flour/atta
½ cup all purpose flour/maida
2 tablespoon gram flour/chickpea flour/besan
½ cup peas/matter
1 medium size onion chopped
1 tablespoon ginger-garlic/lehsun –adrak paste (optional)
1 teaspoon butter/ghee
Salt to taste
2 green chilli chopped
1 teaspoon dry mango powder/amchur/khattai
1 teaspoon cumin seeds/jeera
1 pinch asafoetida/ hing
1 teaspoon oil
Oil for cooking
Method:
Heat 1 teaspoon of oil in a pan. When oil gets hot add
cumin seeds, asafoetida. Let cumin seeds crackle.
Add onion, green chilli and ginger garlic paste. Cook
till onions become soft.
Finally mix peas and salt. (I used frozen peas so the
mixture got ready in 2 minutes, if using fresh peas it is better to boil the
peas beforehand)
Lastly mix dry mango powder and let the mixture cool.
Mix wheat flour, all purpose flour, butter, gram flour
and the above cooked mixture. Knead everything together well. Let the dough sit
for 10 minutes. (You will need very little water to form the dough because of moisture
content in pea’s mixture).
After 10 minutes, divide dough into 10 equal parts and
give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for
dusting. Take one dough ball, flatten it like Pattie and dust dry wheat flour
over it. Roll out the paratha.
Place it on a hot tava/griddle and cook over medium
flame. When tiny bubbles starts to rise on the surface, flip it and reduce the
flame to low.
Spread 1/4 tsp oil around edges and spread over the
paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with
spatula and let it cook over medium flame. Cook until golden brown spots appear
on both sides.
Follow the same process for remaining dough balls.
Serving Ideas:
These are perfect to be served at breakfast, brunch and
as evening or picnic snack.
Wrap up in the foil and serve in your kids’ or husband’s
tiffin.
Taste:
Crispy and spicy
