“Vatana- Pudina- Bajra Paratha/ Green Peas- Mint- Pearl Millet Roti” … the market is flooded with fresh green peas (vatna) and you just can’t pass by without purchasing after all there is nothing more appealing than trying out dishes including them … this time it’s delicious spiced flavorful parathas/ roti, that always taste best served with homemade dahi (curds), some green chilly- amla- lemon pickle (nonche) and a dallop of homemade loni (butter) … Yummilicious ….
** After preparing successfully poori with the same combo of ingredients, which I had shared earlier, I thought of preparing parathas too, as they are healthier option than poori as they are deep fried. Well, all are aware that it’s the season of green peas, so making best use of it till season lasts. Sharing my method of parathas though the preparation of dough is kept same as that I did for the poori. But will share the same here again as I did make a few minute changes. Do try them out this season and enjoy with your family and friends.
** Here is my simple recipe for “Vatana- Pudina- Bajra Paratha/ Green Peas- Mint- Pearl Millet Roti” which I served with simple homemade curds, pickle and generous amount of butter …. Try it when green peas are in season, tastes great …
** Wash and drain off all the water from one cup of fresh vatana/ green peas. You need to cook these a little bit for which you can either do so in a vessel or microwave the same. I used the microwave method and cooked it just for 3 minutes and allowed to cool.
** Put cooked and cooled peas in mixer grinder and grind to a coarse paste without water. Add in a handful each of fresh picked, cleaned and washed mint (pudina) leaves and coriander leaves (dhania/ kottambari pallo) and once again grind it for a minute or two.
** Lastly add in 5-6 green chillies (tarni mirsanga/ hari mirchi) cut into pieces, 5-6 fresh curry leaves (kadipatta/ karbevu), 1 inch piece of ginger (adrak/ alle’) cut into pieces and grind to a paste. You can sprinkle some water if necessary here to get the mixer going.
** Note : Do not add too much water to avoid adding in excess flour later on. Also the lesser the water you will get better ground mixture which need not be too fine in texture.
** Add ground paste into bowl along with ¼ tsp of ajwain (bishops weed/ vonvo) after crushing it a bit between palms, ½ tsp of cumin (jeera) powder, ¼ tsp of hing (asafoetida) powder, ½ tsp of haldi (turmeric) powder, salt (namak/ meeta) to taste and mix well.
** Add about 2-3 tblsp of water into mixer grinder to mix in any leftover paste, add this to the mixture along with 1 tblsp of oil (tel/ tela) mix well, then add 1 cup of bajra (pearl millet) flour and 1 cup of wheat flour (atta/ gonva peeta) and mix well to form a stiff dough.
** While kneading add more water if needed only or if more flour is needed then add both bajra and wheat flour in equal quantity to maintain a ratio of 1:1. Knead to a stiff consistency, apply a little bit of oil all over and keep it covered aside for 30 minutes to rest.
** Knead the dough again, make equal lemon sized balls out of them and they are ready to be rolled. Dust them with wheat flour and roll out evenly into a thick round shaped paratha of about 8 inches in diameter with the help of a rolling pin/ lattoni in konkani.
** Sprinkle some white sesame seeds (til/ teelu) on top side of the roti and slightly roll with rolling pin to press them down to firmly get stuck into the parathas. This is optional and can be skipped, however do try them for a change, tastes great and is good for health.
** For Frying the Parathas/ Roti : Heat an iron tava on high, when hot, lower the heat to medium, wait for a second and then gently place the rolled paratha taking care to see that there are no creases and the sesame is facing you, ie on the top side.
** When cooked, you will see small bubbles appearing on top surface, apply some ghee (toop) or oil (tel/ tela) on the surface of the top side and then with the help of spatula gently flip it over, press it down a bit so that the sesame gets stuck into parathas and turns crisp.
** Spread some ghee (toop) or oil (tel/ tela) on the other side too and once again flip over and cook till done well on both sides. Both sides of the parathas should always be cooked well, with some brown round crisp fried specks on them which is the indication.
** Remove and keep it aside and repeat the procedure with the remaining prepared dough balls, by rolling into paratha, pressing in some white sesame and frying them on tava in similar manner maintaining proper and constant heat necessary.
** Here, I must mention that you should be careful with heat so that the parathas are not burnt. The parathas first should be fried on low till you see the bubbles appearing on top and then flipped over to cook other side, the heat increased/ lowered as is required.
** “Vatana- Pudina- Bajra Paratha/ Green Peas- Mint- Pearl Millet Roti” are done and ready to be served. Always serve parathas hot with any side dish of your choice. These taste best served with curds, pickle, butter or some simple bhaji as they are spiced ones.
** Do try out various types of “Roti or Parathas” included in the Blog and enjoy with your family and friends. I am sharing in a common link below, through which you can browse through and try out those that appeal to you, though they are all tasty …
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