Fresh/Frozen Green peas – 1 cup
Ginger – 1 inch
Green chillies – 1 or 2
Besan/Rice Flour – 1 tsp
Fennel Seeds – 1 tsp
Cumin Seeds – 1 tsp
Dry Mango powder – 1/2 tsp
Dry pomegranate powder – 1/4 tsp
Kala namak – 1/2 tsp
Chat masala – 1/2 tsp
Turmeric powder – 1/4 tsp
Hing – a pinch
Red Chilli powder – 1/4 tsp
Ghee – Few drops per paratha
Oil – 1 tsp
Whole Wheat Flour – 1.5 cups
Wheat Flour – for dusting
Oil – 1 tsp
Caraway Seeds/Ajwain – 1 tsp
For Paratha Stuffing :
If using fresh peas, keep it in boiling water for 5 min for blanching.
Drain and let it come to room temperature.
In a Mixer, add green peas,ginger,green chillies,Fennel seeds.
Grind the mixture to a coarse paste.
Heat Oil in a kadai,add cumin seeds. Once they change color,add the ground paste and all the masala powders,salt and mix well.
Add besan or rice flour to the mixture and cook well till the mixture is dry.
Cool the mixture.
For the dough:
In a bowl, add wheat flour,ajwain and oil. Rub the mixture till crumbly.Add water and make it into a tight dough.
Let the dough rest for 30 minutes.
Take small portion of dough. Roll out into small disc.Add some stuffing.Gather the edges of the disc into a ball.
Apply some wheat flour and roll the stuffed ball into paratha ensuring that filling doesnot come out.
Heat a Tawa. Once Tawa is hot, add the paratha and nicely roast on both sides.
Take it off the heat and apply few drops of ghee on the paratha and smear it well.
Serve the Paratha with curd and butter.