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STUFFED PARATHA

INGREDIENTS:

2-cup wheat flour or all-purpose flour

½ cup fresh cream

1tsp. Ghee

Salt

Oil or ghee

For the Filling:

400 grams green peas

Salt

1-tbsp. green chili paste

1-tbsp. Lemon juice

1-tsp. sugar asafetida

1-cup grated coconut

½ cup coriander leaves. 

PREPARATION:

Shift the flour. Add warm ghee fresh cream, yogurt, salt and cold water and knead into soft dough. Cover and keep in refrigerator for 1 hour. Knead again and divide into equal balls.

Boil peas. Smash them and add salt, asafetida, sugar, lemon juice, grated coconut and chopped coriander leaves.

Take a dough ball flatten between palms. Over it, place a tsp. full of the filling mixture, close and form into a ball. Prepare all the balls with the stuffing. Roll out each ball like a pancake to ½ inch thickness. Roast on a griddle using a little ghee.

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