Aloo matar paratha

My kid is adorable but as i have mentioned in many of my posts, he is a super picky eater. So for planning his lunch box or even day to day meal, i have to think out of the box.. He is  a big fan of parathas, so i make different kinds of them. Its a good option cuz i can hide so many of the veggies in them which normally he would not eat :)..It so happened that one day all that was left in the fridge was frozen peas, little bit chillies and ginger. I did have some potatoes and onions lying around .. I did not want to make the usual ALOO SABZI, so came up with this recipe for the ALOO MATAR PARATHA..

I used some yogurt while making the paratha dough. This helps in making the paratha super soft. This paratha is not only good for any meal but also a great lunch box option for the kids as well as the grown ups. I have made this paratha with frozen peas, but you can definitely try making them with fresh peas.

So here goes the recipe...

INGREDIENTS:

1. 1.5 cups Frozen peas
2. 1 medium Potato (pealed , chopped , about 2/3 cup)
3. 1 medium Onion
4. 1/2 inch Ginger
5. 3-4 Green chillies ( or as per taste)
6. 2 tsp Dhania- jeera powder (coriander -cumin powder)
7. 1/4 tsp Amchur or dry mango powder
8. 1/4 cup thick yogurt ( I had some greek yogurt in the fridge, hence used it)
9. Approximately 2 cups of  Wheat flour ( I used multigrain chappathi atta flour from ASHIRWAD)
10. Salt as per taste
11. 2-3 tbsp Cilantro or coriander leaves 
12. 2 tbsp oil +Oil for frying the parathas.

PROCEDURE:

• Cook the peas and chopped potato together in the pressure cooker. I filled the cooker with little water added the perforated plate, then kept the vessel with peas and cooker. So as you can see, I did not add any water to the vegetables. Cook it for a whistle or two.

Before cooking

After cooking

• Using a food processor, make a coarse paste of the peas and potato. Take this paste in a large vessel. In the same food processor, make a paste of ginger and chillies and add it to the peas potato paste. Now add in the finely chopped onions to this mixture.

• To this mixture add in the Dhania- jeera powder , Amchur powder and salt.

• To this add the yogurt. 

•  Lastly add the chopped Cilantro (dhania) leaves.

• Mix well.

• Now add the atta flour little by little until you get a smooth dough. I used about 2 cups of atta flour. I did not use any extra water to make the dough. I just used the moisture from the yogurt and the peas- potato paste to form the dough.

• Add 2 tbsp oil to the dough and knead well. Cover the vessel with a moist paper towel and set it aside 10 minutes. While the dough is resting, start heating the tava.

• Make golf size balls of the dough .  Now lightly dust  with dry flour and roll each ball in to a circle. Do not roll it too thin.  

• Once the tava is hot ,start frying the parathas. Put the rolled out paratha on the tava. When you see small bubbles on the top surface, its time to flip it. Once you have turned, spread some oil (abt 1/4 th tsp) on this surface . In a minute, flip it again and spread the oil on the other side too. Press the paratha with the back side of the spatula for even cooking.The parathas are ready to be removed from the tava when you see nice brown spots all over the paratha. 

• Serve these super soft tasty parathas with the sabzi of your choice  or just with pickles and yogurt. I served mine with Babycorn capsicum masala , avocado salad, yogurt and little lime pickle.

Happy Cooking!!!!