Peas or Mater paratha

INGREDIENTS:

• 1 kg whole-wheat flour
• 1 table spoon salt
• 200 grams ghee
•  ½ kg green peas
• 1 table spoon ground spices
• 120 grams ghee
• 2 table spoon coriander powder
• Salt and chilly powder to taste

 Method:

Sift the flour; add salt and 1 table spoon ghee.  Rub the ingredients between the palms to mix them thoroughly.  Pour a little water at a time and knead to soft but not too soft dough.  Take a small portion of the dough roll out into a chapati and smear with ghee.  Fold up again into a round ball and roll out once more.  Put one parathas at a time on a heavy and hot griddle, bake one side and turn over.  Add a little ghee from the sides till it gets a nice brown color.  Cook on a low fire and when ready.  It should be crisp.  Similarly, make more parathas.  And then.

Shell the peas, put in a vessel with water and salt, cover and simmer on a low fire till soft.  Drain and grind the peas with ground spices, coriander and chilies to a fine paste.   
                                                                                                              Serves 6.

Peethi Paratha

INGREDIENTS:

• 1 kg whole-wheat flour
• 1 table spoon salt
• 200 grams ghee
• 200 grams ground urad dal without husk
• 2 chopped green chilies
• 2 table spoon ground spices
• 1 table spoon ghee
• 2 table spoon chopped coriander leaves
• ½ table spoon coarsely powdered coriander seeds
• Salt to taste

  Method:

Sift the flour; add salt and 1 table spoon ghee.  Rub the ingredients between the palms to mix them thoroughly.  Pour a little water at a time and knead to soft but not too soft dough.  Take a small portion of the dough roll out into a chapati and smear with ghee.  Fold up again into a round ball and roll out once more.  Put one parathas at a time on a heavy and hot griddle, bake one side and turn over.  Add a little ghee from the sides till it gets a nice brown color.  Cook on a low fire and when ready.  It should be crisp.  Similarly, make more parathas.  And then.

Mix all the above ingredients together and fry in ghee on a low fire for 10 minutes.  Cool and fill in parathas.   
                                                                                                              Serves 6.

Potato Paratha

INGREDIENTS:

• 1 kg whole-wheat flour
• 1 table spoon salt
• 200 grams ghee
• 500 grams boiled potato’s
• 2 table spoons green chilies
• 1/3 table spoon black pepper
• 2 table spoon pomegranate seeds
• 2 table spoon chopped coriander leaves
• Salt to taste
• ¼ table spoon red chilly powder
• 120 grams ghee 

 Method:


Mash boiled potatoes and mix with all the spices and chopped ingredients.

Sift the flour; add salt and 1 table spoon ghee.  Rub the ingredients between the palms to mix them thoroughly.  Pour a little water at a time and knead to soft but not too soft dough.  Take a small portion of the dough roll out into a chapati and smear with ghee.  Fold up again into a round ball and roll out once more.  Put one parathas at a time on a heavy and hot griddle, bake one side and turn over.  Add a little ghee from the sides till it gets a nice brown color.  Cook on a low fire and when ready.  It should be crisp.  Similarly, make more parathas.  And then.
                                                                                                                  Serves 6.