Hare Mutter Ke Parathe
by Tarla Dalal

Hare Mutter ke Parathe have a simple yet lingering flavour and texture that appeal to all. Mouth-watering whole wheat parathe made with a delicious stuffing of boiled and crushed green peas, this main course is not only sumptuous but also excitingly crisp and flavourful. It is amazing how a few green chillies and a dash of jeera are able to provide such an attractive aroma and taste to this dish.

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Hare Mutter Ke Parathe recipe - How to make Hare Mutter Ke Parathe

For The Dough
1 cup whole wheat flour (gehun ka atta)
1 tbsp melted ghee
salt to taste

For The Stuffing
1 1/2 cups boiled and coarsely crushed green peas
2 tsp finely chopped green chillies
1 tbsp ghee
1 tsp cumin seeds (jeera)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
ghee for cooking

For Serving
fresh curd

Method
For the dough

Combine all the ingredients in a deep bowl and knead into a soft dough using enough water. Keep aside.

For the stuffing

Heat the ghee in a broad non-stick pan and add the cumin seeds.
When the seeds crackle ,add the green chilles, green peas and salt, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.
Divide the stuffing into 6 equal portions. Keep aside.

How to proceed

Divide the dough into 6 equal portions and roll a portion of the dough into a circle of 100 mm. (4") diameter circle using a little whole wheat flour for rolling.
Place a portion of the stuffing in the centre of the circle.
Bring together all the sides in the centre and seal tightly.
Roll again into a circle of 125 mm. (5") diameter circle with a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook the paratha using a little ghee until golden brown spots appear on both the sides.
Repeat with the remaining dough and stuffing to make 5 more parathas.
Serve immediately with fresh curds.