Wheat Flour - 5 cups
Boiled Potatoes - 2 big
Green Peas - 1 1/2 cup
Ginger - 1/2 inch piece
Kasoori Methi/Dried Fenugreek Leaves - 2 tbsp
Coriander/Dhania Seeds - 1 tbsp
Fennel/Saunf Seeds - 1 tsp
Cumin/Jeera Seeds - 1 tsp
Black Peppercorns - 5
Turmeri/Haldi - 1/4 tsp
Aamchur or Chat Masala - 1/4 tsp
Cayenne Pepper/Red Chilli Powder - 2 tsp
Butter or Oil
1. In a mixing bowl, add wheat flour, little salt and knead into a soft dough with water. Keep the dough covered for about 2 hours, minimum 30 minutes.
2. Grind kasoori methi, coriander, fennel, cumin, black peppercorns to a fine powder. Grate the ginger. Mash or grate the boiled and peeled potatoes.
3. Heat about 2 tsp oil in a pan and add grated ginger. After few seconds, add green peas. Saute for 8 - 10 minutes at low flame or till the peas are cooked. Add ground powder, turmeric, chat masala, cayenne pepper, salt and saute for about 2 minutes. Lastly add mashed potatoes. Continue cooking at low flame to mix all the ingredients well. Let the stuffing cool.
4. Make round balls (about 2 tbsp) of the stuffing.
5. Make round balls of the wheat dough and roll each one big enough (4 - 5 inches diameter) to hold the stuffing.
6. Place the stuffing in the centre and gather the edges into a round ball. Let the stuffed balls rest for a couple of minutes. Roll the stuffed balls just like roti or slightly thicker.
7. Heat a griddle/tawa and roast rolled stuffed parathas both sides using butter or oil.
8. Serve hot aloo matar paranthas with curd or pickles or curry.