PumPeaCum Pocket Paratha

Last week was fun due to a visit from my sister and nephews. Sister’s visit helped me add on a new method of making stuffed Aloo Paratha. She called it ‘pocket paratha’. This week I made a new stuffing and used her technique to cover them.

To try out this healthy but yummy recipe you will need,

(  I seldom measure the ingredients that go into my recipe but will try my best to give you an approximate ideaJ)

For the stuffing (makes about 8 Paratha)

1 medium sized green capsicum

½ tsp cumin seeds or jeera

Half a cup fresh peas

3 inch piece of pumpkin

About 4 peppercorns

Salt and jaggery to taste

1 tablespoon oil/butter/ghee(optional)

For the dough

Whole wheat flour

Water (usually 1/3 quantity of wheat flour)

Pinch of salt(optional)

Method

Mix water, (salt), wheat flour and knead well. Add water if needed. When dough does not stick to your fingers/counter/vessel you know the dough is of the right consistency. Let rest for 15 minutes.

Mince capsicum, pumpkin and fresh peas.

Heat a heavy bottomed pan. Add ¼ tsp oil/ghee/butter. Now add cumin seeds.When the seeds change colour add the minced veggies and stir under low flame. Add salt, Jaggery and  powdered pepper and cook covered till water evaporates leaving a paste. Let cool and form tiny equal sized balls.

Divide the dough and shape them into equal sized balls.

 Roll the ball, dust with a little wheat flour if necessary.

Place the stuffing at the center and flatten the stuffing.

 Fold the sides over the stuffing .....

.                              .....and gently roll into required size.

 Cook both sides on a cast iron skillet/tawa till nice and brown.

Add a dot of butter/oil/ghee (optional) and serve.

Note: If you feel the stuffing is too soft and have trouble rolling the Paratha, heat stuffing with 1/2 tsp whole wheat flour and cool.

After a side is done, flip side and press down gently for the paratha to puff up forming a ‘pocket’.