Peas Paratha

Commonly known Indian Bread is Paratha!!!!! A paratha can be of any stuffing of veggies. Tastes well, soft in texture. Parathas are thicker than Chapati can be filling too!  Paratha’s usually go well with Raita, Pickle or just Plain Curd. Here is a variety of paratha stuffed with peas and other spices. Potatoes are also added as binding along with peas. You can make with just peas too.
Preparation Time	10 minutes + Dough resting time
Cooking Time	30 minutes
Serves	3-4 people
Ingredients For Filling	Green Peas Boiled Potato Salt Amchur Powder Garam Masala Red Chilli powder	1 Cup 1 Medium To Taste ½ Tsp. 1 Tsp. ½ Tsp.
For Dough	Multi grain Flour/Wheat Flour Ajwain Salt Water Oil	2 Cups ¾ Tsp. A Little ¾ Cup 1 Tsp.
Method 1.     Heat oil in a pan. Add green peas. Cook on medium flame for 3-4 minutes.   2.     Add salt, garam masala, chilli powder and mix well and cook for a minute or so. Switch off the stove. 3.     Mash the boiled potato, add to the pan and lightly crush the peas. The filling is ready.   4.     To prepare the dough, add the above dough content except the oil. 5.     Add water little by little to make smooth dough. 6.     Apply the oil on the dough and cover it. 7.     Let the dough rest for 15 minutes. 8.     Divide the filling portion and the dough portion equally. 9.     Roll the dough to a small Puri size and place the filling ball in between the dough and completely cover it.   10.  Now roll the stuffed dough into the desired size. The paratha should not be too thin. 11.  Use some chapatti flour for dusting so that they don’t stick to the platform. 12.  Heat the skillet and place the paratha and cook them on both sides applying oil. 13.  The paratha should be cooked light golden with spots on them. 14.  Serve Peas Paratha’s with pickle or any raita Note: Ajwain enhances the taste. Finely chopped green chillies can be added instead of red chilli powder. Coriander leaves can also be added for filling. Lemon juice instead of Amchur powder can be added. Peas to be crushed lightly.