BM # 49 Week 2 Day 1
When Valli announced the theme Bread Basket , all I could think was of the Tandoori Roti, Lacha Paratha, Missi roti. The bread basket which is generally served at a restaurant table. I had to push my thoughts to post something different. I stood in front of my library which has 90% Tarla Dalal’s cookery books, removed the book titled Parathe and chose two recipes from it.
The savoury Peas Parathas is one of them. These rotis were very interesting , and different from my regular Peas Parathas. The onion seeds and fennel seeds give it a very unique flavor and we loved it. I am sure this could also be taken for our journeys, packed in lunch boxes. For a person like me, I would be happy to have a couple of these for my lunch.
Savoury Peas Paratha
4-6 tbsp whole wheat flour
1 tsp dry mango powder
1 tbsp oil
1 cup green peas
1/2 tsp nigella seeds
1/2 tsp sesame seeds
1 tsp fennel seeds
2 green chillies
1 tbsp coriander leaves
Make a coarse or smooth paste of the above ingredients.
Add asafoetida and sauté the paste till dry.
Add the dry mango powder and salt.Saute for another minute.
Cool the mix .
Add the flour to the mix and bind into a dough.
Divide into equal portions and roast them on a griddle using ghee lavishly.