Minty Green Peas and Cabbage Paratha

Preparation :15 mins
Cook :15 mins
Total Time :30 mins
Servings :Makes 5 parathas

Ingredients :

To Be Blended Into A Mint Sauce (for The Chapati)
1/4 cup chopped mint leaves (phudina)
1/2 tsp lemon juice
1/4 tsp cumin seeds (jeera)
1/2 tsp chopped green chillies
salt to taste
2 tbsp of water

For The Roti
3/4 cup whole wheat flour (gehun ka atta)
salt to taste
1/4 tsp oil for kneading
whole wheat flour (gehun ka atta) for rolling

For The Stuffing
1/2 cup boiled green peas
1/2 cup finely chopped cabbage
2 tsp oil
1/4 cup finely chopped onions
1/4 cup boiled , peeled and chopped potatoes
1 tbsp lemon juice
1/4 tsp garam masala
1 tbsp chopped coriander (dhania)
1/2 tsp green chilli paste
1/2 tsp sugar
salt to taste

Other Ingredients
1 1/4 tsp oil for cooking

For Serving
fresh curd

Method :

For the roti
For the rotiCombine the whole wheat flour, salt and mint sauce in a deep bowl and knead into a soft dough using enough water. Cover it with a lid and keep aside for 10 minutes.Knead the dough well using oil till smooth and divide it into 5 equal portions. Keep aside.
For the stuffing
For the stuffingHeat the oil in a broad non-stick pan, add the onions and sauté on a medium flame for 1 minute.Add the potatoes, green peas and cabbage, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.Add all the remaining ingredients, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally.Divide the stuffing into 5 equal portions and keep aside.
How to proceed
How to proceedRoll out a portion of the dough into a 150 mm. (6?) diameter circle, using a little whole wheat flour for rolling.Place a portion of the stuffing on one halve of the rolled roti and fold it to make a semi-circle.Seal the edges by pressing lightly using your fingertips.Repeat steps 1 to 3 to make 4 more parathas.Cook each paratha on a hot non-stick tava (griddle), using ¼ tsp of oil, till golden brown spots appear on both the sides.Serve hot with fresh curds.