Winters call for lot of warmth and comfort foods. One feels like digging into hot spicy dishes. Or garam garam gajar ka halwa, jalebis and gulab jamoons for the people with a sweet-tooth.
However, coming back to the spicy bit, the abundance of peas in this season leads me to adding it in every other dish that i prepare. Maybe its because of the versatility of this veggie or just our plain liking of it. So here’s another favorite to be relished in the winters.
For the filling
Green Peas (Matar) – 200 gms
Green chilly – 2 or 3 pcs
Ginger – 1 inch pc
Oil – 1 tbs for tempering
Nigella seeds (kalonji/ kala jeera) – a pinch
Fennel (Saunf) – a pinch
Red chilly powder – 1/2 tsp
Garam masala - 1/2 tsp
Salt – to taste
For the dough
Whole wheat flour – 1 cup
Water – to knead
1. Take the flour in a big bowl and add water gradually, kneading into a firm dough. Note that the dough should not be very firm or too soft. Cover with a moist cheesecloth and leave it aside.
2. For the filling, grind the peas, ginger, and green chillies in the blender into a coarse paste
3. In a kadhai, heat the oil, add fennel and nigella seeds for tempering. When they splutter, add the paste.
4. Add the salt, red chilly powder, garam masala and corriander to it and mix well.
6. To make the parantha, knead the dough with some oil which moistens it and roll out small balls.
7. Divide the dough into 6 equal parts. Roll the dough into circle with a 3 inch diameter. Place a small scoop of the peas filling in the center and seal it off by tugging the ends of the dough. Gently pat the dough with hands and dust with some flour. Roll it to make a parantha.
8. Now, cook on a tava. In some seconds flip over and you see golden-brown spots indicating the cooking. spread oil on that side and with a spatula lightly press the paranthas evenly. Flip over and do the same. The paranthas are ready.
Can be served with Yoghurt and pickles.
Tips & tricks
If the filling tears from the dough while rolling, it means the filling still has some moisture. Sprinkle some flour over the filling when you initially place it in the center of the dough.