Saturday, April 11, 2009
2 2/3 cup Whole Wheat Flour (Atta)
11/3 cup Maida
1/2 tbsp Salt
1/3 cup Butter or Ghee
11/3 cup Warm Water as needed
2 tbsp Oil
1 tbsp Fresh Ginger
1-3 Green Chilies Minced
1/4 tsp Asafetida Powder (hing)
21/2 cup Cooked and Coarsely Mashed Mutter (Green Peas)
2 tsp Garam masala
1/4 tsp Red chili Powder
Salt to taste
2 tsp Lemon Juice
2 tsp Jaggery (gur)
Finely chopped coriander
Butter / Oil for frying
Make dough out of flour (atta),maida, salt and ghee as you would do for any paratha/roti, 30 minutes before and cover it with wet muslin cloth and keep aside.
For stuffing :
Heat oil in a kadhai over moderate heat. Toss in ginger and green chilies.
Fry until ginger starts turning brown, then drop asafetida(hing).
A few seconds later add the peas.
Add remaining ingredients and stir-fry for about 2 minutes.
Remove the pan from the heat and allow to cool.
Divide the mixture into 10 equal portions.
Then the process is similar as in aaloo/gobi/paneer paratha..
Serve muttar paratha hot with yogurt (curd) and your favorite chutney or with pickle...
Posted by Mugdha Mohanty