Matar Ka Parantha ~ Punjabi Recipe with Great Granny Radharani Mehra

by on May 15, 2013

My first memory of Paratha, or parantha as the Punjabis call it, is way back in my 3rd Std when we moved to Punjab. Right there, in front of our house, sat a woman every morning with her bhatti, or mud stove made with local clay. I vividly remember her green dupatta, but not her name or how we addressed her. You could take your dough to her and she would pat it by hand into thick rotis and cook them on the firewood. Definitely, the rotis made on the gas stove at home paled in comparison. She also made paranthas on a tava with the home-made ghee which my mother sent along with the dough. The one year we spent in Punjab will always carry memories of those rotis and paranthas.

 

Meeting great-granny Radharaniji brought back memories of that childhood bhatti. When I asked her which recipe she would like to share with me, she said, “You are in a Punjabi home, hence you must take back a parantha recipe for sure.”

 

Matar Ka Parantha - Punjabi recipes

Ingredients for Matar ka Parantha:

  • Wheat flour – 2 cups
  • Ajwain seeds – ¼ tsp
  • Salt – a pinch
  • Ghee – for roasting the parathas

The stuffing:

  • Fresh green peas – 2 cups, shelled
  • Cumin seeds – ¼ tsp
  • Red chilli powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Cumin powder – 1 tsp
  • Dry mango powder (amchur) – 1 tsp
  • Garam masala – a pinch
  • Oil – 1 tbsp
  • Salt to taste

Method:

  1. Heat the oil in a wok and sprinkle a few drops of water in the wok. This handy tip ensures that the mixture will not stick to the sides of the wok.
  2. Add the cumin seeds and as they crackle, add the peas. Sprinkle a few drops of water, cover with a lid and allow to steam-cook. Place a heavy weight on the lid to ensure the steam does not escape from the sides. When the peas have cooked within a few minutes, add all the spice powders and press gently. Stir over low flame for 2-3 minutes. This stuffing should be soft, but dry.
  3. Make a soft dough with the flour, ajwain, salt and and as much water as required (approx ¼ cup) in a broad, rimmed dish. Cover and set aside for at least 10 minutes. Place some remaining dry flour beside the dough.
  4. Divide the dough into 8-10 portions and roll into balls. Flatten one ball and dip into the dry flour. Using a rolling board and pin, roll into a disc of 4 inch diameter. Place approx 1 tbsp stuffing on the disc and pack it in by pulling the edges together over it. Once sealed, dip into the dry flour and roll evenly into a paratha of 6-7 inch diameter.
  5. Transfer the paratha onto a hot skillet over medium flame. Flip it over when small air bubbles appear on the surface. Smear up to ¼ tsp ghee on the surface, making sure not to leave any dry spots. Flip again and press gently with a flat spatula, moving the paratha on the skillet so that it does not stick. Now smear ghee and flip once more. When dark golden spots appear on both sides, take it off the skillet.
  6. Repeat with the remaining dough.

Serve hot matar ka parantha with dahi and achaar.

Photo Courtesy:  Harmony Magazine

 

This recipe was first published in The Great Granny Diaries – a column in Harmony Magazine. Part-1 of this post is the interview with Radha Rani Mehra, a Punjabi from Mumbai.

 

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