Recipe
Royal Sharbati Atta Paratha Stuffed With Crushed Spring Peas, Feta and Scallions With Radish Apple Slaw

Royal Sharbati Atta Paratha Stuffed With Crushed Spring Peas, Feta and Scallions With Radish Apple Slaw

  • Servings: -
  • Total Time:

A delicious meal that is a must have in a North-Indian Thali. Made with appetizing ingredients, these Sharbati Atta parathas will make you crave more.

Ingredients

For the Dough

  • 2¼ cups Royal Sharbati Atta
  • Water
  • 2 tablespoons melted ghee or unsalted butter
  • Salt to taste
  • Atta for rolling
  • Ghee or unsalted butter for cooking and greasing

 

For the Paratha Filling

  • 2¼ lbs. peas in the pod, or 1½ cups frozen organic peas
  • 2 to 4 tablespoons fruity olive oil
  • ½ lbs. sheep’s-milk feta, drained
  • ½ pound Greek-style yogurt
  • 1 boiled potato
  • 1 garlic clove, peeled and minced with a little coarse salt
  • A bunch of scallions, trimmed and finely sliced
  • A large handful of mint leaves, shredded
  • Juice of 1 lemon
  • Coarse salt and black pepper

 

For the Mint Cilantro Chutney

  • 2 cups packed fresh cilantro sprigs
  • 1 cup packed fresh mint leaves
  • ½ cup chopped white onion
  • ⅓ cup water
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chopped fresh small green chiles, such as serrano or Thai, including seeds
  • 1 teaspoon sugar
  • ¾ teaspoon salt, or to taste

 

For the Apple Radish Slaw

  • 1 cup Granny Smith apple, cut into matchstick pieces
  • ¾ cup radish, cut thin rounds
  • 1 cup watermelon radish, cut in rounds
  • 1 cup whole mint leaves
  • ¼ cup cider vinegar
  • Salt and pepper
  • 1 tablespoon apple cider vinegar

Instructions

For the Parathas

  1. Cook peas briefly in boiling water until al dente, then drain well and place in a large bowl. Sprinkle with 2 tablespoons olive oil and crush them coarsely with a potato masher.
  2. Mash the feta, potato and yogurt together in a shallow bowl. While the peas are still hot, add the feta and toss to combine. Add the minced garlic.
  3. Now add the scallions and 2 tablespoons shredded mint. Stir in the juice of half a lemon to start with. Season with pepper and a little salt.
  4. To make the dough, combine the Royal Sharbati Atta, ghee and salt in a bowl and mix well. Add enough water and knead into a semi-stiff dough. Keep aside.
  5. Divide the dough into 12 equal portions and roll a portion of the dough into a circle. Place a little stuffing in the center of the circle.- Bring together all the sides in the center and seal tightly.
  6. Roll again into a circle of with a little flour.
  7. Heat a non-stick pan and cook the paratha using a little ghee until golden brown spots appear on both the sides.
  8. Repeat with the remaining dough and stuffing to make 11 more Parathas.
  9. Serve hot topped with apple radish slaw and mint cilantro chutney

 

For the Mint Cilantro Chutney

  1. Puree all ingredients in a blender

 

For the Apple Radish Slaw

  1. Combine all ingredients.