Dried
pomegranate seeds 3 tsp (Soak in water for 30 min. and
crush)
Green chilies
4 finely chopped
Fresh
coriander leaves 1 bunch finely chopped
Onions 1
medium size, finely chopped
Soya 1 bunch
finely chopped
Red chili 1/2
tsp coarsely chopped
Salt to taste
Wheat flour 1
kg
Dalda or your
choice of Banaspati Ghee / Oil 2 cups
Boil
the peas in water; when completely soft, mash them to a
smooth paste. Then in a separate pan heat two tablespoons of
the banaspati, add all the spices and the paste of peas.
Stir on medium heat for 5-10 minutes, remove from the heat.
Put the flour and salt in a bow and mix together, gradually
adding water and bind the mixture into soft dough.
Divide
the dough into 16-18 equal portions, shape each portion into
a small ball. On a floured surface roll out the ball to
about 4 inches in diameter. Place a little bit of green pea
mixture on the dough and spread it evenly.
Then
place another portion of dough on it and press the edges
together firmly. On a floured surface roll out the dough to
about 6 inches in diameter. Carefully place the round of
dough on a hot griddle or pan (tava).
Allow
cooking for a minute then turning it over with a flat wooden
spoon. Smear a little banaspati on the top and after a
minute turn it over again, spread some move banaspati on the
surface and along the edges of the parathas. Repeat the
process once again.
Remove
from the pan. Repeat the same with all the portions, keep on
an absorbent paper.
