Cutlet Paratha
Equipment
Ingredients
Filling
green peas (fresh or frozen)
150 g
garlic (peeled)
5 clove
green chillies (fresh)
2 piece
ginger (fresh)
10 g
salt
1 tsp
chilli flakes
1 tsp
oil
2 tbsp
Dough
wheat flour
60 g
curd
60 g
coriander (fresh, chopped)
15 g
boiled potato (boiled, mashed)
1 piece
poha (flattened rice)
80 g
Instructions
Prepare the puree and poha powder
Grind the green peas, ginger, garlic and green chillies with a splash of water into a fine puree. Sieve and grind the poha into a fine powder.
Cook the filling
Heat oil in a pan, add the pea puree and cook with salt and chilli flakes until the mixture thickens.
Add poha powder
Once the filling is cooked, stir in the poha powder and mix until the mixture comes together.
Make the dough
Let the mixture cool slightly, then transfer to a bowl. Add wheat flour, curd, chopped coriander and mashed boiled potato. Knead into a soft dough, adding more flour if too loose.
Shape the parathas
Divide the dough into equal portions. Roll each portion into a thin circle on a lightly floured surface and cut into desired shapes.
Cook the parathas
Heat a tawa or flat pan. Cook each paratha with a little oil or ghee on both sides until golden brown and crispy.
Original recipe
Storage
Store cooked parathas in an airtight container. Reheat on a dry pan to restore crispiness.
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