तंदूर जैसा लच्छा पराठा और मटर मसाला । Chur Chur Paratha with Matar

By Ranveer Brar · 180 min

Ingredients

Instructions

1. Knead the flour, salt, water and oil into a semi-soft dough, cover with a damp cloth and rest at least 30 minutes.
2. Roll a large ball of dough flat, roll it into a thin sheet, grease it with oil or garlic oil, then pleat it with your fingers, stretch and roll it up. Rest the roll for 10 minutes.
3. Coat the rolled ball in the semolina, poppy seed, chilli powder and salt mixture. Roll it into a thin sheet and brush it well with garlic oil.
4. Heat a tawa with garlic oil, cook the paratha on both sides until golden, then grease with ghee and crush it to form layers.
5. For the peas: heat mustard oil in a pressure cooker until smoking, add cumin, garlic, dried red chillies and the soaked peas, and stir.
6. Add asafoetida, turmeric, chilli powder, coriander powder and water, stir well, cover and pressure cook for 3-4 whistles until cooked.
7. Add salt and bring to a quick boil, then finish with the tadka and mango powder and stir well.
8. For the tadka: heat ghee, add cumin, asafoetida and chilli powder, and cook for a minute, then turn off the heat.
9. For the garlic oil: cook chopped garlic in ghee and oil on low heat for 5-6 minutes until golden, then turn off the heat and set aside.
10. Serve the peas hot with the paratha, garnished with onion, lemon, green chillies, coriander, ginger and chillies.

Summarized from Ranveer Brar's video. Watch it for the details.

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