We started getting fresh Pigeon Peas pods in the market. The season has just started. With this we prepare many side dishes like ghashi, ambat, upkari etc.. Today I prepared Pigeon Pea Parantha. It is simple like any other vegetable paranthas. I loved the new taste and my daughter also liked it. The recipe goes like this...
WHAT YOU NEED:
Wheat flour - 1 1/2 cups
Salt - to taste
FOR THE FILLING:
Fresh Pigeon Peas / Fresh Tori - 1 cup, boiled
Ginger piece - 1 inch
Onion - 1, chopped
red chilly powder -1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Coriander leaves - finely chopped, 1 bunch
HOW TO MAKE :
Make a chappati dough mixing wheat flour and salt adding little water. The dough should be soft. Keep aside for 15 minutes.
Grind to a smooth texture of boiled peas, ginger piece , onion, red chilly powder, cumin powder, coriander powder, garam masala powder and salt without any water.
Remove the paste and mix coriander leaves. and make balls of big lemon size and keep ready.
Now make ball of chappati dough and roll each ball to the size of poori, keep a ball of peas mixture in the centre and cover them. Dust some wheat flour over them and roll to the size of chappati.
Fry them on flat tava with generous amount of ghee on both sides.
Serve Pigeon Peas / Tori Parantha with Curd and Pickle for Breakfast, Lunch or Dinner.
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| FRESH PIGEON PEAS PARANTHA |
WHAT YOU NEED:
Wheat flour - 1 1/2 cups
Salt - to taste
FOR THE FILLING:
Fresh Pigeon Peas / Fresh Tori - 1 cup, boiled
Ginger piece - 1 inch
Onion - 1, chopped
red chilly powder -1 tsp
Garam masala powder - 1 tsp
Cumin powder - 1 tsp
Coriander powder - 1 tsp
Salt - to taste
Coriander leaves - finely chopped, 1 bunch
 |
| FRESH PIGEON PEAS PARANTHA |
HOW TO MAKE :
Make a chappati dough mixing wheat flour and salt adding little water. The dough should be soft. Keep aside for 15 minutes.
Grind to a smooth texture of boiled peas, ginger piece , onion, red chilly powder, cumin powder, coriander powder, garam masala powder and salt without any water.
Remove the paste and mix coriander leaves. and make balls of big lemon size and keep ready.
Now make ball of chappati dough and roll each ball to the size of poori, keep a ball of peas mixture in the centre and cover them. Dust some wheat flour over them and roll to the size of chappati.
Fry them on flat tava with generous amount of ghee on both sides.
Serve Pigeon Peas / Tori Parantha with Curd and Pickle for Breakfast, Lunch or Dinner.
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