Meena's Taste Mantra

Sweet Peas Paratha | Green Peas Flatbread

Peas Peas Peas....our market is flooded with fresh green peas with everyone buying atleast 5 kgs at one go to stock up the seasons best to last until next Peas season! As the temperatures are soaring gradually, the last of the seasons Peas is what is available.

So before we dunk into our year's stock, Amma wanted to make all the Peas recipe that we have yet to make. Today she decided to make the delicious Sweet Mattar Wali Paratha! Very tasty, low on calories and simply YUM!

INGREDIENTS

1 cup Multigrain Flour
1 cup Gree Peas, boiled
2 tblsp Water, warm
3 Green Chillies, finely chopped
1 tblsp Fresh Dhania | Coriander Leaves, finely chopped
1 tblsp Dahi | Curd
1/8 tsp Ajwain | Carom Seeds
To taste Salt
For dusting, Whole wheat Flour
Oil, for paratha - you may also use Homemade Ghee | Clarified Butter

METHOD

In a blender add boiled peas and warm water and make a smooth peas puree.
In a mixing bowl add all ingredients and knead a soft dough. Do not add any water as the peas puree is sufficient for kneading.
Divide the dough to 5 equal portions.
Roll out the paratha into 5" diameter thick roundels. Dust with the whole wheat flour while rolling the paratha.
Place the tava on the gas on high flame. Spread Oil | Ghee|Clarified Butter on the surface and when this gets hot, reduce the flame to medium.
Place the rolled Paratha on the hot tava..let one side cook for about 2 minutes. Flip to the other side. Gently drizzle very little Oil on its surface. Once both the sides have got golden brown spots, the Paratha is done. Continue similarly for the remaining parathas.
Serve hot with any Raita | Pickle | Homemade Butter | Curd.

Hope you will love this refreshing Sweet Peas Paratha as much as we do! Do share with us your experience!

We have used:
1. Aashirwaad Multi Grain Atta
2. Aashirwaad Select Sharbati Atta - Whole wheat

3. Tata Salt Lite

4. Borges Olive Oil Light

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.