Green Peas Parathas

Ingredients :
For the stuffing :
2 teacups boiled green peas
5 green chillies, finely chopped
1 tsp jeera
1 tbsp ghee
salt to taste

For the dough :
3 teacups whole meal flour
2 tbsp ghee
½ tsp salt

For the parathas :
Ghee for frying

Method :
For the stuffing :
Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera.
Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.

For the dough
Sieve the flour with the salt. Apply ghee to the flour.
Use water and make into small parts.
Knead properly and divide into 10 to 12 parts.

How to proceed
Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.
Cover the mixture by drawing up the edges towards the center.
Press on a floured board and roll out into a round as large as saucer.
Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once. After 1 minute, put a little ghee around the edges, turn again and fry the other side. When brown patches appear on both sides, the paratha is ready.
Repeat the same procedure for the rest of the dough.
Ready to serve hot.

Chapati

Ingredients :
Wheat flour
1 tsp salt
1 tsp ghee

Method :
Prepare dough by mixing together ½ cup of water, 1 tsp salt, 1 tsp ghee and just enough wheat flour.
Knead well. Let the dough be a little softer than that of puri.
Keep aside for an hour.
Then shape parts of dough into balls bigger than the ones fit for puris.
Dust with wheat flour.
Roll into chapatis on a rolling board.
Smear chapati tawa with ghee. Keep on flame.
Roast both sides of chapati on the tawa moderately.
Ready to serve.

Cooker Naan

Ingredients :

500 grams maida
1½ tsp sugar
20 grams fresh yeast or 2 tsp dry yeast
2 tbsp fresh curds
25 grams ghee or margarine or butter
1 tsp salt

Method :

Sieve the flour properly.
Put the sugar and yeast in 1 teacup of warm water and mix till the yeast dissolves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Put this liquid along with the curds, ghee and salt to the flour and make soft dough by using some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes. Knead again for 1 minute.
Divide the dough into 20 small parts and shape into naans.
Grease a pressure cooker very lightly with oil. Take out the lid from the pressure cooker and heat it upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. Continue the same procedure for the remaining naans. (One at a time you can apply 3 to 4 naans inside the walls of a pressure cooker).
Take out and apply butter.
Ready to serve.