Peas Onion Paratha, Crispy And Spicy Indian Flat Bread

By agrawal.shweta.n

There is nothing more special then scooping out spicy curries with fresh and crispy parathas. The word Paratha breaks down to Parat (layer) + Atta (flour). Paratha is just a general term which means unleavened flaky, multi- layered bread cooked on the tawa or the griddle. Parathas are everyday kind of bread in India. There are so many ways and types of making parathas. I looooooove parathas, why? Because they are my favourite any time meal; one can have it in breakfast, lunch, evening snack and even dinner.

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Peas Onion Paratha, Crispy And Spicy Indian Flat Bread

1 Picture

Chapattis

Ingredients

1 ½ cups whole wheat flour
½ cup all purpose flour
2 tablespoon gram flour/chickpea flour
½ cup peas
1 medium size onion chopped
1 tablespoon ginger-garlic paste
1 teaspoon butter
Salt to taste
2 green chilli chopped
1 teaspoon dry mango powde
1 teaspoon cumin seeds
1 pinch asafoetida
1 teaspoon oil
Oil for cooking

Details

servings 4
Level of difficulty Difficult
Preparation time 5mins
Cooking time 10mins
Cost Budget Friendly

Preparation

Step 1

Heat 1 teaspoon of oil in a pan. When oil gets hot add cumin seeds, asafoetida. Let cumin seeds crackle.

Step 2

Add onion, green chilli and ginger garlic paste. Cook till onions become soft.
Finally mix peas and salt. (I used frozen peas so the mixture got ready in 2 minutes, if using fresh peas it is better to boil the peas beforehand)
Lastly mix dry mango powder and let the mixture cool.

Step 3

Mix wheat flour, all purpose flour, butter, gram flour and the above cooked mixture. Knead everything together well. Let the dough sit for 10 minutes. (You will need very little water to form the dough because of moisture content in pea’s mixture).

Step 4

After 10 minutes, divide dough into 10 equal parts and give them a round shape of ball. Take 1/2 cup dry wheat flour in a plate for dusting. Take one dough ball, flatten it like Pattie and dust dry wheat flour over it. Roll out the paratha.

Step 5

Place it on a hot tava/griddle and cook over medium flame. When tiny bubbles starts to rise on the surface, flip it and reduce the flame to low.
Spread 1/4 tsp oil around edges and spread over the paratha. Flip it again and spread 1/4 tsp oil around over it. Press it with spatula and let it cook over medium flame. Cook until golden brown spots appear on both sides.
Follow the same process for remaining dough balls.