Potato and Peas Stuffed Flat Breas

Ingredients:

Whole Wheat flour 1 bowl
Salt
Cooking soda 1/4 spoon
Warm water 1 cup
Ghee/clear butter

Dough preparation:

1. In a large bowl add wheat flour.

2. In warm water add salt + soda.

3. Now add this water to the flour and mix it well.

4. Add ghee at the end for a smooth finish. Let this dough sit for 2 hours whole hours. One can leave it even in fridge as well.

Ingredients:

Potato 1-2(optional)
Fresh green peas 1 cup
Salt
Cumin seeds 2 spoons
Garam masala powder 1/4 spoon
Cumin powder 1 spoon
Chili powder 1 spoon
Coriander powder 1 spoon(dhanya powder)
Turmeric powder 1/4 spoon
Green chili 1 finely chopped
Onions finely chopped 1 cup
Ginger-garlic paste 1 spoon
Coriander leaves 1 cup finely chopped
Dry wheat flour and ghee for making parathas.

Masala preparation:

1. Bake potato in a microwave for 3-4 minutes and peel its skin off. Or simply boil potato in water for 20 minutes and peel its skin off.

2. In a separate vessel boil peas with little salt in it.

3. In a pan heat oil/ghee and add cumin seeds and fry till golden brown.

4.Then add green chilies, onions and ginger -garlic paste. Fry them till all water evaporates from them. Add salt, turmeric powder, chili power, coriander powder, garam masala powder and cumin seeds powder. Let it come to tuff filling consistency. Make sure the raw spices odour leaves too.

5. Now add mashed potatoes and as well as mashed peas to the above masala either removing from the stove or still placed over low flame.

6. Mix them well by further adding coriander leaves. Remove from stove and make equal parts out of it.

Paratha Preparation:

1. Knead wheat dough roundels into small chapatis.

2. Make it too thin in the edges when compared to to centre…by using your fingers.

3. Have water next to you(in a bowl)…to dip your hands. Now place potato balls in the centre of the chapathi. And touch the tips of the chappathis with water for closing it. Close it carefully.

4. Now roll them in dry flour and knead the same once again. Ensure that masala is not seen outside. Care should be taken while kneading. It should be thin & as well as not torn. If the masala is too wet it may be torn easily…so care should be taken both while kneading or preparing tight masala.

5. Now place the parathas in hot tawa and toast them both the sides till it is cooked. Run either ghee/butter…at the sides.

Serve warm along with North Indian Meals. Serve with spicy curry dish to go with it!