Hare Matar ke Parathe

Green Peas Parathe with dahi and tomato sauce

Preparation time: 15 mins
Cooking time: 15 mins
Serving: 2 person

Ingredients:  
For Stuffing-

Fresh Green peas: 500 gram

Garlic cloves  :3-4 (If you do not like the taste of garlic, you can avoid it. I love the taste of garlic when minsed and sauted well)

Green Chillies chopped: 2

Asafoetida powder :1/4 tea spoon

Cumin seeds: 2 tea spoon

Cumin seeds powder: 1 table spoon

Ginger: 2 inc piece (Crushed)

Turmeric powder: 1/2 tea spoon

Coriander leaves chopped: 1/2 cup

Oil: 2 table spoon (for sauteing the peas and some for making parathas)

Salt 

Sugar: 1 tea spoon

  

For Dough-

Wheat Flour: 2 cup

Ajwain: 1 tea spoon

Oil: 2 tea spoon

Salt: 1/2 tea spoon

Water: as required to kneed a soft dough

Method:

For Stuffing-
1. Keep a pan on the flame and add oil to it, when warm add cumin seeds to it.
2. When the cumin seeds start spluttering add asafoetida powder, chillies, minsed garlic and ginger; keep stirring until nicely brown.
3. Now add the green peas in the mixture of the pan by giving a quick stir.
4. Add turmeric powder and salt to it and add some water also (quantity of water should be as it gets absorbed by the time peas are nicely cooked)
5. Now cover the peas with a lid for about 5 minutes.
6. Check if the peas are cooked to soft, if not cover for another 2-3 minutes with adding some amount of water as required.
7. Now check again if the peas are cooked, if yes add the sugar and mix well.

Bhunta hua matar

8. Now mash the cooked peas with the help of a spatula so the mixture is coarsely grinded and take out in a bowl.
9. Add coriander leaves, give it a mix  and divide them into 6 portions and keep aside.

Green pea filling is ready

  
For Dough-
1. In a bowl take all the ingredients and make a nice soft dough for making parathas.
2. Divide the dough in to 6 equal size portions for making 6 paratha.

Making Parathe-
1. Take a portion of the dough, smoothen it with your palm.
2. Flatten it with the help of your fingers by making a deep space in the middle.
3. Now take one portion of the peas filling and place it in the deep space created by your fingers in the loyi of paratha.

filling in the loyi

4. By folding and spreading the edges of the loyi try to seal the paratha from all the sides so that filling is not seen from any side.

Sealed loyi after filling has been covered

5. After this, place the loyi on a flat surface and flatten it with light fingers so that the filling gets spread evenly all over the loyi.
6. With the help of belan roll the loyi with light hands to make the paratha.
7. Place it over a pan and prepare the paratha by applying oil on both sides till it becomes crispy and golden brown in color.

tave pe paratha

Our Green Peas Parathe are ready to enjoy with Dahi Rayta/ chutney/ sauce/ dip/ salsa (Whatever you like to accompany with)

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Happy Cooking!! :) :)

Aloo Tikki

Aloo Tikki

Preparation time: 20 mins

Cooking time: 15 mins
Serving: 4 person

Ingredients:

For Covering of the Tikki-

Boiled & finely mashed potato: 500 grams

For Stuffing of the Tikki-

Boiled potato and roughly mashed: 300 grams

Green peas: 300 Grams

Chopped Ginger: 3 Inch

Fine chopped green chillies: 2

Turmeric powder: 1/8 tablespoon

Garam Masala: 1/4 tablespoon

Dried mango powder (Amchoor): 1 tablespoon

Chaat Masala: 1/8 tablespoon

Cumin seeds: 1/4 tablespoon

Refined Oil: 2 tablespoon

Salt: to taste

Desi ghee/refined oil: for shallow frying the tikkis

For garnishing of the Tikki-
Imli ki Khatti Meethi Chutney
Hare Dhaniye ki Chutney
Dahi Rayta
Grated Salad of Radish & Carrot

Method:
 For Stuffing of the Tikki-
1. In a pan take oil, add cumin seeds as they splutter add ginger and chilli to it keep stirring.

2. Add peas and salt to it and little bit of water for them to cook nicely, let the peas cook on simmer.

3. When the peas are soft and moist add mashed potatoes and all the condiments.

4. Keep sauteing the mixture until a nice aroma has spread in the kitchen.

5. Garnish the mixture with chopped coriander leaves and keep aside to cool down at room temperature.

Aloo tikki stuffing mixture

Making the Tikki-

1. Grease your palm with some oil.

2. Take 2 spoonful of mashed potato prepared for making the covering of the tikki in your hands.

3. Now flatten it and make space for the stuffing in the center.

4. Put 2 tablespoon stuffing at the center of the flattened covering of aloo and start folding it in such a way that the covering covers the stuffing from all the sides.

5. When all the tikkis are made place them on the a tava and add oil from the sides of the tikki.

6. Keep shallow frying the tikkis till they are nice crisp and golden brown.

7. Take the tikkis out on serving plate and decorate with Dahi Rayta; Imli ki Khatti Meethi Chutney; Hare Dhaniye ki Chutney and Grated Salad of Radish & Carrot.

Enjoy the Crisp,Hot and Delicious Tikkis- Home made :)
please try thsese tikkis at home and let me know how it made you feel delighted :)

Imli ki Khatti Meethi Chutney

Imli chutney

Imli ki Khatti Meethi Chutney

Preparation time: 10 mins
Cooking time: 10 mins
Serving: 4 person

Ingredients:

Tamarind pulp: 1/2 cup

Jaggery: 3/2 cup

Black salt: 1/2 tablespoon

Resins: 10

Cashew: 10

1 Red chilly, saunf, raii, methi daana, cumin seeds: 1 tablespoon (for tempering)

Refined oil: 12 tablespoon

Method:

1. In a pan take oil, add  red chilly, saunf, raii, methi daana, cumin seeds, resins and cashew nuts; as they splutter add tamarind pulp.

2. When it comes to a boil add jaggery, black salt and let it get mixed and thicken to a consistency of a chutney.

3. When the required consistency is reached pour it in a bowl and let it cool to room temperature.

Enjoy this khatti meethi red chutney with pakoda, chat, papadi or any other snacks; this is surely going to make your snacks taste better.. :)

Hare Dhaniye ki Chutney

Hare Dhaniye ki Chutney 

Preparation time: 5 mins
Blending time: 10 mins
Serving: 4 person

Ingredients:

Mint leaves: 7-8 twigs

Fresh coriander: 30 twigs

Green tamarind: 2 inch piece

Green chilly: 1

Lemon juice: 1 tablespoon

Salt: to taste

Chopped coriander leaves: for garnishing

Method:

1. Blend all the ingredients to make a fine paste.

2. Garnish with coriander leaves.


Enjoy this tangy green chutney with pakoda, chat, papadi or any other snacks; this is surely going to enhance the taste of your evening snacks.. :)