8/13/2019 Matter Paratha
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Ingredients
For Dough
Chapatti atta (whole wheat flour) 1 cup Clarified butter (ghee)
1 tablespoon Salt to taste Water cup minus 1 tablespoons
For Filling
Green peas 2 cups, fresh or frozen Oil 4 teaspoons Asafoetida
(hing) a pinch Onion 2 small, chopped finely Ginger paste 2
teaspoons Garlic paste 2 teaspoons Green chilies 2, chopped finely
Cumin powder 2 teaspoons Red chili powder 3 teaspoons Salt to
taste
Instructions
Making Filling
1. Take green peas in microwave safe bowl. Add a tablespoon of
water, pinch of salt.Cook them in microwave for 2 minutes (depends
on your microwave) if using frozen
green peas. Cook them in microwave for 5 minutes (depends on
your microwave) ifusing fresh green peas.
2. Heat the oil in a pan on medium heat.3. Once hot add
asafetida (hing) and immediately add onions, green chilies, ginger
pasteand garlic paste. Cook them till onions are light brown. Then
green peas, salt, cumin
powder and red chili powder.
4. Mix well. Cook till it dry. Remove it in plate or bowl to
cool. Coarsely grind this mixturein blender or process it in food
processor. Divide it into 8 equal portions and make ball.
Making Dough
1. When green peas are cooling make the dough. Take flour and
salt in a bowl. Mix well.Add oil and rub with your fingertips. It
will look crumbly. Add warm water little at atime. Gather all the
flour. It will look like as shown in below picture.
2. Then knead it for 4-5 minutes until it becomes smooth. Make a
ball. Drizzle some dropsof oil apply on the surface of ball and
cover it. Let it sit for at least 20 minutes.
Making Paratha
1. After 20 minutes knead the dough again and smooth it out.
Divide dough into 8 equalportions and make ball. Roll each portion
between your palm and press into a circle.
2. Dip the flattened ball into dry chapatti flour and coat well.
Roll it gently in to circleabout 4 inch in diameter. (Use dry flour
only once.)
8/13/2019 Matter Paratha
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3. Put the green peas ball in center and gather the edges of
dough and seal it properlyand make ball. Make remaining balls by
repeating this procedure.
4. Then take one ball dip it into dry flour and roll it into 6
inch diameter circle.5. Heat the tava or skillet on medium heat.6.
Once hot placed rolled paratha on the skillet. When you see bubbles
on it flip it.7. After few seconds apply some oil on it and flip it
again and press gently using spatula
and cook until you see some brown spot on bottom side. Apply
some oil again on otherside and flip and cook on that side. When
done take it out from skillet and put in
insulated container to keep it hot.8. Repeat same procedure for
rest paratha.
Additional Info
Make sure the size of filling ball and dough ball should be same
for perfect paratha. Donot use dry flour rolling for more than 2-3
times otherwise end product will be dry. Do not
add any water while blending filling. We need firm ball of
filling. Serve with pickles, Raitasor plain yogurt.
