One of the first dishes that I created and experimented on my own with, did not learn from my mom and actually managed to add to her repertoire. She has of course improved on it and perfected it. It was pretty cool because I figured the recipe mostly by taste. I had it at some restaurant that I can't even recollect now and wanted to make it at home badly enough to figure out what went into it.
It was also the parantha on which I perfected the art of making nice, neatly rounded ones, I still can't make round rotis. I noticed the way all the parantha shop guys made paranthas like modaks and picking off the extra doughy bits to make a evenly filled parantha. I can safely say I have mastered the art of repeatedly rolling out beautiful paranthas.
Ingredients:
1/2 cup peas
Jeera powder- 1 tsp
Coriander powder- 1 tsp
2-3 green chillies
Salt to taste
Fresh coriander leaves
Ginger- small piece
2-3 pods garlic
Chapathi dough
Method:
1. Chop green chillies into fine pieces
2. Boil peas for 4-5 minutes on a pan with water, until soft.
3. Drain the water and place peas in mixer grinder jar along with green chillies.
4. Add all masalas and grind to a paste like consistency.
5. Add finely chopped fresh coriander leaves and garlic and ginger.
6. Make balls out of chapathi dough, make a hollow space with your fingers and place stuffing. Close the round and roll out into a parantha.
7. Place on pre heated tava, add oil on sides and surface and cook till brown. Repeat on the other side.
