Ingredients Makes 5 parathas · 0 of 14 ready
Method Tick each step as you go. 0 of 8 done.
Step 1Mix the atta and dough salt, rub in 1 tbsp oil, then add water gradually. Knead for 6–8 minutes until soft and smooth; cover and rest for 20 minutes. Step 2Simmer the peas in water until tender, about 3–6 minutes depending on size and whether fresh or frozen. Drain thoroughly and coarsely mash so no whole peas remain. Step 3Heat 1 tsp oil in a frying pan. Stir the ginger and optional chilli for 30 seconds, then add peas, cumin, coriander, amchur and filling salt. Step 4Stir over medium heat for 3–5 minutes until the mash holds together without visible moisture. Stir in fresh coriander, spread on a plate and let it cool before stuffing. Step 5Divide the dough and filling into 5 portions. Roll one dough ball into a 10–12 cm disc, add a portion of filling, gather the edges and pinch shut. Step 6Flatten seam-side down and roll gently to about 17 cm, using only enough flour to prevent sticking. Repeat with the remaining portions. Step 7Cook each paratha on a preheated medium-hot tawa until the underside has pale spots, about 45–60 seconds. Flip, brush with a little ghee or oil, and continue flipping and pressing the edges until both sides have golden spots and no raw dough remains, about 3–4 minutes total. Step 8Keep briefly in a clean cloth and serve warm with dahi or achar. Tawa tips / Drain frozen peas well; a damp filling makes sealing difficult./ Mash rather than blend to a wet puree. Break up large pea skins or lumps before stuffing./ If the dough springs back, cover and rest it another 5–10 minutes rather than forcing the rolling pin.
