Matar Parantha

Ingredients

1. 1 big bowl peas

2. 3-4 green chilies

3. 1 inch ginger

4. Salt to taste

5. 1 tsp red chili powder

6. 1 tsp dry mango powder

7. 1 tsp coriander powder

8. 2 tsp cumin seeds

9. Pinch of hing

Procedure

For Filling

1. Crumble the peas (not in a smooth paste)

2. Heat oil in pan

3. Add cumin seeds and hing

4. Add crumbled peas and mix well for 5-7 mins

5. Add spices and mix well

6. Cook well till peas are dry, the excess water is not there.

7. Keep it aside
   

For Parantha

1. Make 2 small balls.

2. And roll them a little bit.

3. On one dough, fill it with matar filling

4. Cover it with other rolled dough

5. Dust wheat flour and roll it flat

6. Meanwhile, griddle’s flame should be on

7. Grease griddle with oil and put the rolled roti on it

8. Cook from both the sides and keep greasing with oil for making parantha crisp

For Serving

Serve hot matar parantha with butter and curd

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