Carrot Peas Paratha

Carrot n Peas Paratha

Whenever I need to invent something new for breakfast, I can only think of stuffed paratha where you can decide ,what should be stuffing depending on what vegetables you have at home.
A paratha/parantha/parauntha is a  wholewheat flatbread like a roti.There are two ways of making a parantha, you either mix the stuffing with the wholewheat flour or the stuffing is enveloped between two rotis and then cooked.For this carrot and peas parantha, I have used the latter method. This kind of parantha opens with crispier shell like layers.


Ingredients:
Wholewheat Flour - 2 cups
Carrot(Grated)- 1 cup
Peas(Boiled and mashed)- 1 cup
Jeera Powder/Cumin Powder- 1 tsp
Red Chilly Powder- 1 tsp
Dry Mango Powder/Amchur Powder - 1 tsp
Carrom Seeds/Ajwain- 1 tsp
Turmeric Powder - 1 tsp
Vegetable Oil - 4 tbsp
Salt to taste


Method:
1.In a bowl combine the flour, salt ,turmeric powder, and ajwain. With enough water knead into a soft dough.
2.In a wok/kadai,take 2 tbsp of oil, add shredded carrot, jeera powder, amchur powder, red chilly powder ,salt and saute on medium heat for 5 minutes without adding any water.
3.Now add the boiled peas and cook further for 5 more minutes. Let it cool down to room temperature.
4.Make equal sized balls of the dough. Roll two flat balls into chapatis/rotis of equal size and thickness.
5.On the kitchen counter , first place the rolled out chapati. Now take two teaspoon of the vegetable filing and spread it evenly across the chapati.
6.Now take the second chapati and place it on top of the vegetable filling. Gently press all sides without leaving any gaps in between.

 

7.Heat a tava and gently place the stuffed parantha. Drizzle 1 tsp of oil on each side and cook uniformly.
8.Serve hot with pickle of your choice and yogurt.

Goes well with sliced cucumbers too.