Aloo Matar Paratha

Ingredients:

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

Salt

Method:

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.