Posted On: October 14, 2007

Mutter ke Parathe

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Bengalis usually make this as a puri variety, but i usually make it as a paratha to avoid the frying… 😉

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Mutter ke Parathe
Servings
Ingredients
Dough
Filling
Servings
Ingredients
Dough
Filling
Instructions
  1. Prepare a dough with the ingredients mentioned above and set aside covered in a vessel for 30-40 minutes.
  2. Take a kadai and heat oil in it.
  3. Grind in a mixie or food processor the peas and green chillies.
  4. Take a kadai and heat oil in it.
  5. Add the jeera and saunf and let them crackle.
  6. Add the ground peas to it and add the required amount of salt and mix well.
  7. Cook the whole mixture till the mixture becomes dry. Remove and set aside in a bowl.
  8. Make small, round balls from the dough and make chappatis of about 7-8 cms.
  9. Place 1 -2 tsp of the peas filling in the middle of the chappati and make a ball again.
  10. Make a chapatti out of this and cook them on flame in a tava.
  11. Flip on both sides and cook. Add little oil on both sides to get a nice brown colour
  12. Serve hot with pickle or sabzi
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