JEYASHRI SURESH
This is a delicious and healthy wholewheat flatbread stuffed with spiced mashed peas filling.
Ideal for breakfast or lunch, it is also a great option for kids’ lunch boxes.
Preparation time: 20 minutes Cooking time: 20 minutes Makes: 7 chapathis
Ingredients:
1 cup atta (whole wheat flour) ½ tsp salt 1 tsp ajwain (omam) 1 tsp oil (or ghee)
To grind:
½ cup peas (I use frozen peas). 1 small portion coriander leaves 2 green chilli ½ tsp turmeric powder ¼ tsp chaat masala 2 tbsp water
Method:
1. In a mixer jar, take ½ cup of peas, coriander leaves, green chilli, turmeric powder and chaat masala. Grind them into a fine paste by adding 2-3 tbsp of water.
2. You can add a small piece of ginger and turmeric powder for a vibrant green colour in the chapathi. You can also use blanched spinach along with the peas.
3. In a wide bowl, add atta, salt, ajwain and the ground peas puree. Mix well and knead it into a pliable soft dough. Spread 1 tsp of oil on the dough. Keep covered for 10 minutes.
4. Turn the dough into lemon-sized balls. Dust them with dry flour. I use fine rice flour. You can also use atta.
5. Gently roll the balls into thin chapathis. Transfer this to a hot pan and cook on both sides with little ghee or oil.
6. Once they are cooked on both sides, delicious peas chapathis are ready. I serve them with spicy pomegranate raita.
Notes:
1. Thaw the frozen peas for 15 minutes. If using fresh peas, pressure-cook for two whistles, and drain the water.
