Stuffed Wholemeal Bread (Matar Paratha)

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Ingredients

1 tablespoon desiccated coconut
2 green chillis
salt to taste
½ teaspoon ground cloves
1 teaspoon ground coriander seeds ¼ teaspoon ground cummin seeds
¼ clove garlic
½ inch fresh root ginger
1 tablespoon chopped coriander leaves
2 springs mint
8 oz. peas, cooked
Juice of ½ lemons
FOR THE DOUGH
4 oz. wholemeal flour
4 oz. plain flour
Salt to taste
1 tablespoon melted butter 8 tablespoons water
Butter for greasing

How to make Stuffed Wholemeal Bread (Matar Paratha)

METHOD:

Mix the coconut, chillis, salt and spices with the garlic, ginger, coriander and mint. Mince or pound to make a coarse paste. Add the peas with the lemon juice and mash together. Divide the mixture into six balls, and set aside. Combine both types of flour and the salt. Mix in the melted butter and gradually add the water. Knead sufficiently to make a soft, smooth dough. Cover and set aside for 10 minutes. Divide into twelve equal parts. Roll out into thin pancakes and place a portion of filling in the centre of six of them. Spread the filling over the surface leaving 4 inch all round. Damp the edges with a little water. Cover with the remaining pastry circles and seal the edges. Heat a heavy frying pan or griddle and grease with a little butter. Fry each paratha until golden brown on both sides, greasing with additional butter if necessary. Serve immediately.

Note: Preparation time 40 minutes, Cooking time 30 minutes, To serve 4

Posted By: asma, Karachi

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