Ingredients

The following ingredients have 8 Servings
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Instruction

  • <p>Mix both the flours in a bowl and add ½ teaspoon of the salt. Make a well in the centre and gradually add the warm water. Knead until you have a soft but pliable dough. Cover the bowl with a damp cloth and set aside for 2 hours.</p> <p>Boil the peas then drain and mash with the chilli, if using, the coriander and the remaining ½ teaspoon salt. Divide into eight equal portions and set aside.</p> <p>Divide the dough into eight equal pieces and shape each piece into a ball. On a lightly floured surface, roll out each piece to form a 12cm circle, sprinkling flour over the dough as you roll. Put a portion of the pea mix in the middle of each circle of dough and lift the edges together to form a sack. Seal the tip and shape the dough into a ball again. This time you need to be careful as there is a stuffing inside.</p> <p>Flatten each stuffed dough ball on the floured surface and gently roll out to make a 15–20cm circle. Do not use pressure while rolling as you don’t want to tear the surface of the parathas. Heat a tawa or frying pan over a low heat. Cook one paratha at a time for 4–5 minutes on each side until golden brown. Drizzle over a little melted ghee, butter or oil as you cook each side. Serve warm.</p> <p>Pictured with Lal (Red) Chutney (page 34 of Ammu).</p>