I love stuffed parantha’s, they are a complete meal and filling too, growing up in a typical south Indian (Karnataka a bit mix of Andhra too )home I never tasted stuffed paratha’s until I was in high school or so I guess, but when it entered my amma’s south Indian kitchen , there was no looking back. There are different stuffed paratha like mixed veg, cauliflower/Gobi, and many more but my all time fav is peas and aloo paratha, with just some pickle or curd it’s a complete and filling breakfast or maybe dinner too.
I remember when amma first started making the paratha the stuffing used to come out while rolling it and she would manage and finish off , she would swear not to make again , but then me or bro would ask and she had to make, mostly I would ask, and she would make and finally perfected in making paratha ,sigh. There are many versions, but this is amma’s version, ok let me stop taking, and start making the paratha’s.
WHAT YOU WILL NEED
FOR THE DOUGH
Wheat flour – 2 cups + extra dusting
Water – 3/4th cup
Salt – ½ tsp
Oil – 2 tsp
FOR THE FILLING
Frozen peas – 1cup
Green chilli – 10
Potato – 1 (medium sized) boiled peeled and mashed
Ginger & garlic paste – 2 tsp
Turmeric – 1tsp
Salt – ½ tsp
Dhania powder – 1 tsp
Jeera – 1 tsp
Oil – 2 tsp + some more during making the paratha
HOW TO MAKE
In a bowl add wheat flour, salt, oil and mix well, now add water little by little mix and make a soft dough, the dough should be soft and keep aside let it sit at least for half an hour.
In a blender add peas, salt, chillies and blend it coarsely. In a pan add oil, once the oil is hot add the jeera, ginger garlic paste, turmeric and mix well, now add the mashed potato mix well and finally the coarsely ground peas ,mix well, now add Dhania ,Grammasala powder and mix well, let it cook for 5 minutes and the take off the stove and let it cool down.
Divide the dough into 8 small balls; divide the filling also into 8 balls.
Take the divided dough , roll it into 6 inches roti, in the centre keep the filling and cover it from all the sides, and flatten it down,and roll it into 8 to 10 inches paratha, add some flour for dusting if needed, then cook the paratha on a tava (griddle); by adding oil on both the sides, cook until golden brown spots appear on both sides or until done.
Repeat with the remaining; now the paratha’s are ready to serve hot, with pickle or curd.
Add chilli according your spice level.
Instead of wheat, maida can also be used.
Cook on low flame , so that its cooks evenly on both the sides.