Hari Matar Paratha- Green Peas Paratha

Lisa groaned inwardly as the waiter set down my order on the table. As soon as he went she said, "please, promise me you will behave", I wrinkled my nose and uttered a "hummph" and turned and gazed sternly at the plate in front of me, "peas.....pheas, with a world FULL of a zillion vegetables, all they can find are pheas ". "Please", she beseechingly said. " Fine.... Only because you want me to". I did behave, I neatly lined the peas on the edge of the plate and ate the rest.

That roughly and mildly put, summed up my dislike for peas.

The only side dish I could eat with peas was 'Nimona,' at least, I think that is the name. I had eaten this at a dear friends' ages ago, her bhabhi (sister-in-law) is a fabulous cook and had transformed blah! peas into something spectacular. I am still waiting for Vandu to get the recipe from Bhabhi so I can make it.

I am not sure when I actually started eating peas, but it was because of blogging, that much I am sure of. My dislike came down a few notches and now I can eat peas, sometimes liking them.

I picked up Yamuna Devi's 'Lord Krishna's Cuisine' from the library sometime around Dec '08 with the general idea of using it to prepare food without onion and garlic for my visiting in-laws. One of the bookmarked recipes was Green Peas Paratha.

The filling is very tasty indeed! The natural sweetness of peas combined with a hint of jaggery and the gentle heat from the green chilies with a hint of lime make every bite enjoyable.

Source: Lord Krishna's Cuisine- Yamuna Devi

For the bread/ cover:
4 cups Chapati Flour
1/2tbs Salt
1/2 cup melted Ghee
1 1/3 cup warm water or as needed

For the Filling

2 tbs Oil

1 tbs finely scraped and shredded Ginger

1-3 minced hot Green Chiles ( +/- as needed)

1/4 tsp Asafetida

2 1/2 cups coarsely mashed cooked Peas

2 tsp Garam Masala

1/4 tsp cayenne

1 1/4 tsp salt

2 tsp Lime juice

2 tsp Jaggery or maple sugar

3 tbs finely chopped Cilantro

Ghee / oil for cooking

Mix the Flour and salt in a bowl.

Drizzle in the melted butter ot ghee and rub it in the flour.

Add water slowly and make a medium stiff dough.

For the filling,heat oil in a large frying pan. Toss in the ginger and chiles.

Fry until the ginger starts to brown, add the asafetida.

A few seconds later add the peas.

Add the remaining ingredients and stirfry for about 2 mins.

Remove fom heat. Divide into 10 equal portions. Let it come to room temp. before making the paratha.

Roll out a portion of the dough. Spoon in the peas mixture.

Pull up the edges of the dough and seal

Flatten and dust with flour. Roll out a paratha.

Heat a griddle , brush with ghee/oil , carefully place the rolled paratha on the griddle, drizzle 1 tsp ghee around the edges and cook until the paratha has developed reddish brown spots. Similarly cook on the other side

Serve hot.

Notes:

I did not use 1/2 cup ghee to make the dough, just a small drizzle.

If you do not have jaggery, substitute it with dark brown sugar

If the above method of making/ rolling parathas is not your thing, specially if you feel the filling will come out, try Musical's way of layering the filling. Works just fine!

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