MUTTER PARATHA

INGREDIENTS:

MASALA PREPARATION:

2 CUPS PEAS

1 TSP GINGER GARLIC PASTE

2 TBSP OIL

½ TSP JEERA

½ TSP TURMERIC POWDER

1 TSP CORIANDER POWDER

½ TSP GARAM MASALA

½ TSP CHILLI POWDER

1 TSP AAMCHUR POWDER(DRY MANGO POWDER)

FEW CORIANDER LEAVES

SALT TO TASTE

FOR PARATHA:

4 CUP ATTA

4 TSP OIL

½ TSP SALT

METHOD

IN A COOKING PAN,ADD SOME OIL.ONCE THE OIL IN HOT ENOUGH,ADD GINGER GARLIC PASTE AND SAUTE IT TILL LIGHT BROWN.FOLLOWING THIS ADD JEERA AND PEAS.PLACE A LID AND LET THE ITEMS COOK FOR A WHILE.NOW ADD INTO THIS ALL THE MASALA INGREDIENTS AND ALLOW THE MIXTURE TO COOK WELL BY PLACING THE LID ONCE AGAIN.ONCE THE MIXTURE AND PEAS IS COOKED PROPERLY,REMOVE AND PLACE IT IN AN OPEN DISH AND LIT IT COOL FOR SOMETIME.THEN GRIND THE ENTIRE MASALA INTO A FINE MIXTURE AND KEEP IT ASIDE.

MAKE A DOUGH OUT OF THE FLOUR,SALT AND OIL AND WATER ( AS MUCH REQUIRED) YOU WOULD DO FOR ANY ROTI 30 MINUTES BEFORE AND COVER IT WITH WET MUSLIN CLOTH.DIVIDE IT INTO EQUAL PORTIONS AND KEEP ASIDE.TAKE EACH PORTION AND FLATTEN IT A LITTLE BIT,ADD THE MASALA FILLING INTO IT AND ENCLOSE IT FROM ALL SIDES AND ROLL IT IN THE FORM OF PROPER ROTI.COOK ON A PRE HEATED TAWA WITH LITTLE OIL APPLYING ON BOTH SIDES.SERVE MUTTER PARATHA HOT WITH CURD AND YOUR FAVOURITE CHUTNEY OR WITH PICKLE.