PEAS / MATAR PARATHA (Green peas stuffed flatbread)

I am helplessly in love with peas and creating delicious recipes like matar paratha and many other.
I like having this paratha for any meal of the day .
The best way to enjoy a matar paratha is with loads of butter, curd and a piping hot masala tea (chai) / coffee and SINDHI PAPAD- because we sindhi people need papad with almost everything. This combination is totally a winter bliss and always a classic Indian breakfast. That never goes out of fashion. 

Recipe :-

Ingredients:

Stuffing of Peas/ Matar :

• 2 Cup fresh green peas
• 2 tablespoon cooking oil
• 1 teaspoon cumin seeds (jeera)
• 1/4 teaspoon garam masala powder
• 1 tablespoon grated ginger
• Salt to taste
• 2 green chillies chopped
• 1 teaspoon chilli flakes
• 1 teaspoon mango powder (amchur powder)

Paratha Dough:

• 2 Cups wheat flour (atta)
• Water to bind the dough
• 1 teaspoon cooking oil + for cooking each paratha

Method:

For the filling :

• First,  wash the green peas and blend for few seconds in chopper .
• Now heat oil in a pan , add jeera , cut green chilli, ginger and let it cook for a min.
• Now add crushed peas along with chilli flakes , salt , amchur powder and garam masala powder.
• Mix everything nicely for 2 mins and switch off the flame.
• The stuffing is ready , take this mixture out in a bowl and let it cool .

For the Paratha dough:

• Add the wheat flour and vegetable oil in a bowl. 
• Now gradually mix in the water a little at a time to help bring the dough together. 
• Using your fingers knead the dough into a ball until smooth and soft.
• Let it rest for 10 mins.

For making the peas Paratha:

• To make the Paratha, heat a griddle pan (tawa) over medium heat.
• Pinch a lemon size portion from the dough. Shape it into a round ball. Roll out this ball into a small disc on a rolling board using the rolling pin.
• Add one tablespoon of the peas stuffing in the center of the rolled out disc. Be careful not to overstuff the paratha.
• Bring together the edges of the dough to seal the peas stuffing. Gently press the disc with the pressure of your palm. Now roll the stuffed paratha lightly to the size of a chapati or roti.
• Now cook the rolled paratha on a preheated griddle (tawa) from both the sides until the paratha is cooked.
• Apply a teaspoon of ghee/oil on each side of paratha, gently press it with a flat spatula and cook till uniformly crisp from both sides.
• Serve matar paratha warm with raita, curd ,pickle or the amazing SINDHI PAPAD. 

Happy cooking...