Ragi Peas Parathas

Cooks in: 40 Minutes Serves: 2 People

Protein rich peas parathas are generally made during winters when fresh green peas are available in plenty. Parathas made with ragi flour is a welcome change as the millet is rich in calcium and iron. 

Ingredients:

• 1 Cup Ragi Flour
• 1/2 Tsp Salt
• 1 Tsp Oil
• 1 Cup Water

Stuffing:

• 1 Cup Fresh Green Peas
• 4 Green Chillies
• 1/2 Tsp Jeera
• 1/2 Tsp Salt
• 1  Tsp Ghee
• 2 Tbsp Chopped Coriander Leaves

Directions:

1. Make Autolysis dough with Ragi flour. Please refer my Millet Roti post for a detailed recipe on how to prepare the dough.
2. In a 2 Ltr Pressure Cooker, Add a table spoon of water and ghee. Spread evenly. Add jeera, fresh green peas, finely chopped green chillies and salt.
3. Cook for a whistle. Open after pressure settles down.
4. Open, mash the peas to a coarse paste. Add coriander leaves and mix well.
5. Now make 2 ragi rotis of same size. Spread little oil on one roti and place 3 tbsp of mashed peas masala evenly leaving 1/4'' on the edges.
6. Apply water with a finger on the edges, place another roti and seal carefully so that the stuffing doesn't come out.
7. Cook on both sides on a tawa with oil.
8. Serve hot with curd.