Ingredients:
For
the dough:
2 2/3 cup- Whole Wheat Flour (Atta)
11/3 cup- Maida
Salt to taste
1/2 cup- Butter or Ghee
Warm Water as needed
Stuffing:
2 tbsp. Oil
1 tbsp. Ginger, chopped
2- Green Chilies, minced
1/4 tsp. Asafetida Powder
21/2 cup- Green Peas, cooked & coarsely mashed
2 tsp. Garam masala powder
1/4 tsp. Red chili powder
Salt to taste
2 tsp. Lemon juice
2 tbsp. Coriander leaves, chopped
Butter / Oil for frying
2 2/3 cup- Whole Wheat Flour (Atta)
11/3 cup- Maida
Salt to taste
1/2 cup- Butter or Ghee
Warm Water as needed
Stuffing:
2 tbsp. Oil
1 tbsp. Ginger, chopped
2- Green Chilies, minced
1/4 tsp. Asafetida Powder
21/2 cup- Green Peas, cooked & coarsely mashed
2 tsp. Garam masala powder
1/4 tsp. Red chili powder
Salt to taste
2 tsp. Lemon juice
2 tbsp. Coriander leaves, chopped
Butter / Oil for frying
Method:
1.
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. A few seconds later add
the peas.
2.
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.
3.
In a medium bowl, add Whole Wheat Flour (Atta), maida, salt and butter/ghee.
4.
Knead soft dough by using water. Cover the dough with a wet cloth. Let stand
for 2 hours.
5. Make two medium size
chapati, add the filling to the one chapati and cover it with the second one.
Seal the edges so that mixture doesn't come out.
6.
Now roll it slightly. Cook on a pre-heated griddle.
7.
Turn it and pour half tablespoon oil or butter. Spread it on the paratha and
shallow fry over low heat. Turn it and again pour oil or butter on the other
side.
8.
Cook on a low heat till golden brown.
9.
Serve hot.