Winters bring a bounty of vegetables. I wait whole year for these . Be it red carrots, Fenugreek leaves, cauliflower, spring onions, and khol or Matar.
There is so much you want to do with these vegetables. Make your favourite dishes, try out new ones
One of my must try dishes from the winter bounty is Matar ke Parathe ( Fresh Green Peas Stuffed breads).
These crisp and flaky Parathas stuffed with fresh sweet Green Peas not only tickle your taste buds but are a powerhouse of energy.... Perfect Protein Rich breakfast.
These taste best when made with fresh peas, however you can make them with frozen ones too. Thaw the peas and then follow the same procedure.
Dough when made with milk and little oil gives very flaky Parathas.
I made this for this month's theme " Protein Rich breakfast"for my Facebook group "Shhh Cooking Secretly Challenge".
This is a fun group, where every month a theme is given by one member...then all the members are divided into groups of two. Now these two partners give each other two secret ingredients based on the theme. Then each member prepares a dish using these two secret ingredients and posts the pic on the group without naming the dish. Others are asked to guess the ingredients. It's so much fun. You are challenged to create something new. You interact with so many members and make some wonderful friends.
This month's theme was suggested by Renu Agarwal Dongre (cookwithrenu). She made tofu-bhurji
My partner for the theme is Jayashree Trao. She prepared these soft and fluffy Oats Idlis based on the Secret Ingredients "Carrot and Asafoetida", where as I got an opportunity to make my favourite Matar ke Parathe, which I had been wanting to blog for so long, using the Secret Ingredients " Amchur Powder and Milk."
Some interesting Paratha recipes on my blog:
Green Peas 1 cup
Besan 1 tbsp
Oil 1 tbsp
Asafoetida a pinch
Cumin Seeds 1/2 tsp
Green chili 1/2 finely chopped
Red chili powder 1/2 tsp
Turmeric Powder 1/2 tsp
Coriander Powder 1 tsp
Amchur Powder 1/2 tsp
Garam Masala a pinch
Fresh coriander leaves 2 tbsp
Mint leaves 10
Whole Wheat Flour 1 cup
Salt 1/4 tsp
Milk 3 tbsp
Oil 1 tsp
Water as needed
Oil for making Parathas
Heat oil in a pan.
Add asafoetida and cumin seeds.
Once cumin seeds crackle, add red chili powder, turmeric powder, coriander powder, salt, besan and grated ginger.
Give it a good mix and let it roast for a minute.
Now tip in washed and drained peas.
Cover and cook on low flame till peas are tender and can be mashed.
If needed sprinkle water from time to time. Do not add too much of water at a time.
Let the mixture cool.
Now add amchur powder and garam masala, chopped coriander and mint.
Mix well. Taste and adjust the seasoning.
Mash the whole mixture using a potato mixture.
Mix salt in flour.
Add oil and milk. Mix well.
Now slowly add water and make a soft dough.
Knead well till it looks smooth.
The dough should be soft but not sticky.
Cover and keep it aside for atleast 30 minutes.
To make the Paratha
Divide the stuffing into four portions.
Pinch a small piece of dough, smoothen it into a ball.
Dust with dry flour and roll it into a small disc of 2 " diameter.
Place stuffing in the centre.
Now lift the edges of the dough to cover the dough and press them to seal the dough.
Roll the ball in dry flour and gently roll it into a circular disc , neither too thick nor too thin.
Heat tawa / girdle , once it's medium hot, carefully lift and place the Paratha on the tawa.
Once it gets brown specks, flip it on the other side.
Apply oil on both the sides, press lightly.
Cook till golden on both sides.
Remove on a kitchen towel.
Make the remaining parathas in the same way.
Serve hot with curd and pickle.