Koraisutir Paratha / Peas Paratha

The most desirable food of winter for us ~ Bengalis, is Koraisutir Kochuri with Natun Aloor Dom (Peas Kachori with New Potato Dum Aloo). Deep fried kachoris makes a yummilicious breakfast anytime irrespective of any day and occasion. Now the unavailability of green peas in summer makes it more luscious and satisfying. And if you can just tire yourself a little bit more and make a spicy masaledar dum aloo with the baby potatoes which is another thing of winter then it’s just a win win situation for all!!

Deep frying kachoris is just too much for me. So I made the exact filling for the kachoris and made them into parathas. It turned out very much filling and tasty except the crispness that you get from deep frying. But its okay...we got to taste a new thing. Sans oil...peas paratha / matar paratha is another addition to my favourite list now. Totally loving them!!

Prepare all the ingredients for blending.

Make a smooth paste.

Heat oil and add hing (asafoetida), panch foron (Bengali five spices) and dry red chilli.

Pour the peas paste into the kadai and add salt, turmeric powder 9
not in the picture) and red chilli powder (not in the picture). 

Stir and cook the paste until dry and thick.

Remove the dry red chilli from the paste and add the bhaja mosla / dry roasted spices.

Prepare the balls from the dough and make a small chapati. Put a little filling on it.

Seal the edges and give them a round shape.

Roll the stuffed balls into a medium sized chapati and fry until both the sides are golden.

Koraisutir Porotha / Peas Paratha

Serves 5-6

Ingredients:

2 cups of fresh green peas

3 and ½ cups of flour and more for dusting

1 inch stick of ginger

1 tbsp of bhaja mosla ( dry roast the cumin seeds, coriander seeds, black peppercorns and dry red chillies. Then grind them to a fine powder.)

½ tsp turmeric powder

1-2 tsp red chilli powder

A handful of fresh coriander leaves

4-6 green chillies

1 tsp carom seeds

½ tsp panch foron / Bengali five spices

A pinch of hing / asafoetida

1 dry red chilli

Salt

1 tbsp white oil for making the dough

Oil to fry the parathas

Method:

In a bowl mix in the 1 tbsp oil, carom seeds, salt and flour. Mix well to incorporate everything. Slowly mix in water to make a non – sticky dough. Then knead them with your palm to make it smooth. Once done, wrap it up with a damp cloth or a plastic film. Let it rest for 30 minutes to an hour.

In a blender put the green peas, ginger, green chillies and coriander leaves together. Blend to make a smooth paste of it. Once done pour the paste in a bowl and keep aside.

Heat 2 tbsp oil in a kadai and in the panch foron, hing and dry red chilli.

Sauté for some seconds and then pour in the prepared peas paste.

Add some salt, turmeric powder and red chilli powder. Mix in and start stirring it up until the paste dries up thick. There should be no moisture left in the paste.

When it is done, put off the flame and mix in the bhaja mosla. Taste and adjust the salt and bhaja mosla according to your taste.

Make individual equal sized balls from the prepared dough. Don’t make them too small. They should be of medium to large in size.

Dust one ball with a little flour and roll it to a small chapatti. Then place 1-2 tsp of the peas stuffing we made. The stuffing should not be bigger than the dough or else the paratha may burst while rolling.

Seal the edges and give it a round shape. Dust some flour again and roll it into a medium sized paratha.

Heat the tawa and fry the paratha in some oil. Fry the paratha for 1-2 minutes on each side to make them a little brown.

Once done take out the paratha from the tawa and place it into a hotpot.

Serve hot with a spicy potato curry or chutney or raita of your choice.