If you are bored of the regular Aloo Parantha, this recipe with a twist of Matar is the perfect change for your weekday lunchbox.
ALOO MATAR PARANTHA
Ingredients
2 medium potatoes, boiled, peeled and mashed
½ cup frozen green peas
1½ cups whole wheat flour + for dusting
1 tsp Tata Sampann Kasuri Methi
1 tbsp oil
½ tsp cumin seeds
1 inch ginger, finely chopped
1-2 green chillies, chopped
Salt to taste
2 tbsps chopped fresh coriander leaves
Ghee for applying
Yogurt to serve
Pickle to serve
Method
1. Dry roast Tata Sampann Kasuri Methi on a low heat in a non-stick pan, transfer into a large bowl and slightly crush.
2. Heat oil in the same pan, add cumin seeds and let them change colour. Add ginger and sauté for a few seconds.
3. Add green chillies in the same bowl and set aside.
4. Add green peas in the pan and add salt and sauté well. Transfer into the same bowl and add the potatoes and mix well.
5. Add flour and mix well, add chopped coriander and adjust salt. Knead to a soft dough. Set aside for 15-20 minutes.
6. Divide the dough into equal portions and shape them into balls. Dust the worktop with flour and place the prepared dough ball on it and dust with flour and roll into a thick disc. Apply a little ghee and fold and shape into a triangle.
7. Roll into a triangle parantha.
8. Heat a non-stick tawa, place the prepared parantha on it and cook for 1-2 minutes, apply ghee on both sides and cook till light golden brown and crisp.
9. Serve hot with yogurt and pickle.
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