Name: Peas Corn & Potatoes Parathas recipe by Sonia Shringarpure at BetterButter
Prep time: 35 min
Cook time: 45 min
Total time: 80 min
Yield: 4
Ingredients: For Dough–; 2 cups whole wheat flour; 1/2 cup yogurt; 1/2 tsp Salt; 2 tbsp Oil; Water to bind dough; For Stuffing–; 1 cup boiled or frozen and thawed green peas; 1 cup boiled or frozen and thawed corn kernels; 3/4 cup dehydrated potato flakes; 3 green chilies; 1/2 bunch coriander leaves; 1 tsp Ginger-garlic paste; 3/4 to 1 tsp garam masala powder; 1/2 tsp chaat masala; Salt and pepper to taste; Juice of 1/2 lime; 1 tsp cumin seeds; Dash of asafoedita (hing); 1 finely chopped onion; oil for sauteing; Miscellaneous ingredients-; Plain flour for rolling Parathas (as needed); Olive oil or clarified butter (ghee) for basting Parathas (as needed)

ABOUT Peas Corn & Potatoes Parathas RECIPE

Parathas are Indian style flatbreads made of flour, salt, and water. These are usually power packed with stuffings that include vegetables or meat. Essentially, the most substantial breakfast concept originated in Indian subcontinent where wheat is grown abundantly.

Ingredients Serving: 4

For Dough–
2 cups whole wheat flour
1/2 cup yogurt
1/2 tsp Salt
2 tbsp Oil
Water to bind dough
For Stuffing–
1 cup boiled or frozen and thawed green peas
1 cup boiled or frozen and thawed corn kernels
3/4 cup dehydrated potato flakes
3 green chilies
1/2 bunch coriander leaves
1 tsp Ginger-garlic paste
3/4 to 1 tsp garam masala powder
1/2 tsp chaat masala
Salt and pepper to taste
Juice of 1/2 lime
1 tsp cumin seeds
Dash of asafoedita (hing)
1 finely chopped onion
oil for sauteing
Miscellaneous ingredients-
Plain flour for rolling Parathas (as needed)
Olive oil or clarified butter (ghee) for basting Parathas (as needed)

Instructions

Combine flours and salt together. Add yogurt and rub well into the flours. Add oil and water to form semi soft dough. Knead well for 5 minutes. Apply oil and cover and let it rest for 30 minutes or more.
To make stuffing–
Run chilies and coriander in mixie for few seconds till they break down.
Add boiled peas and corn along with salt and pepper. Grind till peas and corn break down.
Heat oil in a pan. Add cumin seeds and hing. Add onions and ginger-garlic paste and sauté till onions change color and raw flavor of ginger-garlic evaporates.
Add the peas and corn puree. Add garam masala and chaat powders. Mix well and cook for a minute or so.
Add dehydrated potato flakes and combine well to form homogeneous mixture. Add lemon juice and adjust salt if required.
To make Parathas–
Heat tawa/skillet. Keep flame low. Apply oil with pastry brush all over the surface of the skillet.
Make big sized balls of the dough. Dip the ball in plain flour and roll it out in a small disc.
Take fistful of stuffing, mould into a ball, and place it on the disc. Deal the dough well.
Dip in flour again and roll it out gently in a larger disc shape but keep it thick taking care the stuffing does not leak out.
Place it on the heated tawa. Increase flame to medium. Cook for 30 seconds and then flip it over carefully.
Drizzle oil/butter/ghee all over the paratha. Flip over and drizzle again with oil/ghee. Cook paratha additionally by pressing down with the spatula for 30 seconds or till its lightly browned.
Remove to a plate. Repeat the same process to make remaining Parathas.

Similar Recipes