Potato Peas Paratha 5/5 (1)

Now time for my Kitchen Secrets…..😉😍

I’ll assure you that you’ll not find any leftover potato Bird’s Nest. I bet you’ll hardly find one or two pieces left for you to taste. There are only chances you’ll have peas mixture left. Don’t worry, I’m here to rescue you and help you transform these peas into a different recipe hard for your family members to recognise where it came from….🤔🤔😜

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Boil two potatoes either in steamer or pressure cooker. Peel it, mash it, it yields roughly 1 cup. Mix it well with salt to taste, ¼ tsp dry mango powder, ¼ tsp chilli powder, ½ tsp cumin seeds, a pinch of turmeric powder.

Just pulsate the leftover peas mixture from Bird’s nest in the mixer without water.

Mix this with mashed, spiced potatoes. This forms the stuffing for your paratha.

Knead 2 cups of wheat flour with a tsp of salt and a tbsp of oil into paratha consistency (not too hard or too soft). Let it rest for some time.

Then make balls, dust it with wheat flour. Then roll into a small disc with thin edges and thick center (to hold the stuffing).

Smear little ghee and then stuff with potato peas mixture.

Close the disc with pleating pattern.

Pinch the excess dough and seal it tightly so that no stuff peeping outside the dough.

Again, flatten the ball with hands pressing all sides evenly. This helps the stuffing spread uniformly.

Then roll into a flat disc with the rolling pin gently till you reach your desired thickness of a paratha.

Then heat a tawa or a pan, drop the paratha gently on it, cook it on both sides.

Be generous with the ghee or butter.

Your Potato Peas Paratha/Aloo Matar paratha is ready to eat. Serve with yoghurt or pickle or Boondhi Raita.

Recipe Card

Prep time: 20 minutes

Cooking time: 10 – 15 minutes

Cuisine: Indian

Category: Kitchen Secrets

Serves: 4 – 5

Author: Manimala

Ingredients:

For Stuffing:

Bird’s nest spiced peas stuffing – ½ cup

Boiled mashed potatoes – 1 cup

Salt – to taste

Dry Mango powder/ Amchur powder – ¼ tsp

Kashmiri red chilli powder – ¼ tsp

Cumin seeds / Jeera – ½ tsp

Turmeric powder – a pinch

For Dough:

Wheat flour – 2 cups

Salt – as required

Oil / Ghee – 1 tbsp

Water – as required

For Rolling:

Flour – to dust

Ghee – to smear in and out

Butter – to garnish

Instructions:

1. Boil two potatoes either in steamer or pressure cooker. Peel it, mash it, it yields roughly 1 cup. Mix it well with salt to taste, ¼ tsp dry mango powder, ¼ tsp chilli powder, ½ tsp cumin seeds, a pinch of turmeric powder.
2. Just pulsate the leftover peas mixture from Bird’s nest in the mixer without water.
3.  Mix this with mashed, spiced potatoes. This forms the stuffing for your paratha.
4.  Knead 2 cups of wheat flour with a tsp of salt and a tbsp of oil into paratha consistency (not too hard or too soft). Let it rest for some time.
5. Then make balls, dust it with wheat flour. Then roll into a small disc with thin edges and thick center (to hold the stuffing).
6. Smear little ghee and then stuff with potato peas mixture.
7. Close the disc with pleating pattern, pinch the excess dough and seal it tightly so that no stuff peeping outside the dough.
8. Again, flatten the ball with hands pressing all sides evenly. This helps the stuffing spread uniformly.
9. Then roll into a flat disc with the rolling pin gently till you reach your desired thickness of a paratha.
10.  Then heat a tawa or a pan, drop the paratha gently on it, cook it on both sides, be generous with the ghee or butter.
11.  Your Potato Peas Paratha/Aloo Matar paratha is ready to eat. Serve with yoghurt or pickle or Boondhi Raita.

If you have a sufficient quantity of peas mixture, don’t even bother to boil the potatoes, just stuff with peas, your peas (matar) paratha is ready to serve. Always serve parathas hot with generous butter.