Ingredients:

• For the stuffing:
• 200g – Green peas (shelled).
• 100g – carrots.
• Cumin seeds (jeera).
• 2 tbsp – Besan.
• 1 tbsp – dhaniya powder| For the dough:
• 2 cups – Wheat flour.
• 1 cup – coriander leaves.
• 1-2 – Green chillies (according to taste).
• 1 tsp – Ginger ( grated )| 2 tbsp – oil.
• Salt, according to taste.

Method:

1. Boil the shelled peas and grated carrots in a pressure cooker, till soft. Mash this mixture, and add salt to taste.
2. In a saute pan, heat the oil, add cumin seeds till they splutter.
3. To this, add the besan and lightly roast under low flame for 1 minute.
4. Add dhaniya powder and the mashed peas.
5. Let this mixture get well bound and remove from flame.
6. Make small balls out of this for the stuffing.
7. Cut coriander leaves, green chillies, ginger and grind the 3 to a paste in the mixer and add salt (grind to chutney consistency).
8. Knead the wheat flour for the parathas, with the coriander paste.
9. Roll out the dough into small circles, put in the stuffing, and roll out into round parathas ( with a small amount of oil ).
10. Heat the tava and cook the parathas with oil/ghee till golden brown.
11. Serve with raitha / curds.