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Green peas stuffed paratha

Peas paratha

Published on October 19, 2021 | In | By
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I could never enjoy a glass of watermelon juice during the monsoons. Neither does the taste of a mango appeal to me after summer has passed. That’s why it amazes me (not in a good way!!!) when I see people downing a glass of ‘fresh’ watermelon juice in the middle of the year and talk about leading a healthy diet !

Green peas paratha

Stuffed paratha

It’s not healthy for us or for the environment if we are eating foods which are not grown according to the season. Did you know that green peas are actually a winter vegetable ? In South India where I live, it is eaten throughout the year ! What happens when we don’t eat according to the seasons is actually quite alarming…not just for human health but also for the health of the planet .

To put it in lay man terms, when plants are grown in an artificial manner with added fertilisers and they produce flowers and fruits, the insects and other bacteria responsible for pollination and maintaining native bio-diversity get all confused. They don’t know how to handle produce which is out of season and confuses their natural cycle. Pest attacks increase, the soil responds differently and that in turn effects the climate… All this because we want watermelon juice all year round.

Why blame the poor farmer for not adopting organic practices !?! All he’s doing is finding ways to feed his family by slaving to consumer demands.

Green peas paratha

Peas paratha

Try the green peas paratha. It’s wholesome and gives plenty of cuddly comfort during the October rains.

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Ingredients

  • Green peas- 350 gms
  • Emmer wheat flour- 4 C
  • ghee- 4 tsp + for cooking
  • Water for kneading-3/4th C
  • Roasted cumin seeds-2 tsp
  • Ginger- 1/2 inch piece finely chopped
  • Green chillies- 4 finely chopped
  • Salt to taste
  • Asafoetida (pure)- a pinch
  • Coriander leaves-1/4 C finely chopped
  • Gram flour- 3-4 Tbsp
  • Amchoor powder-1/4 tsp
  • Garam masala powder- 1/2 tsp

Instructions

  1. Take a wide mixing bowl. Add the emmer flour, salt and a little red chilli powder. Mix well.
  2. Add 4 tsps ghee and mix with the fingertips until the flour feels crumbly
  3. Add the water, a little at a time to knead the flour into a smooth, soft dough.
  4. Cover and keep it aside while making the filling
  5. Steam the peas until soft. Do not boil as it it will increase the moisture content.
  6. Mash the steamed peas thoroughly. Add salt to taste. Add green chillies, coriander leaves ,asafoetida, roasted cumin,,anchor powder, garam masala powder and finely chopped ginger and mix well.
  7. In a flat pan, lightly roast the gram flour until fragrant. Don't let it darken. Let cool slightly .
  8. Add a spoonful of gram flour at a time to the peas mixture and mix in. The mixture should not be too moist or too dry. Taste to check the seasoning. Adjust if necessary
  9. To make the stuffed parathas, uncover the dough, make small balls of dough and set aside.
  10. Using the rolling pin and base, roll out one ball of dough. Take spoonful of the green peas mixture , make a ball and place in the centre of the rolled out paratha.
  11. Bring the dough together to cover the stuffing. Dust the base and rolling pin with flour and keep the stuffed paratha in the centre and roll out to medium thickness.
  12. Repeat with the remaining dough and stuffing.
  13. Place an iron tava on low heat.Add a little ghee.
  14. Place the stuffed paratha and let it cook. After 10-15 seconds, flip it on the other side, smear a little more ghee and cook until it is golden and puffs up.
  15. Repeat with the remaining parathas.
  16. Stack one above the other to keep warm
  17. Serve with curd and pickle of choice.

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