Recipe

Royal Sharbati Atta Paratha Stuffed With Crushed Spring Peas, Feta and Scallions With Radish Apple Slaw
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Roll again into a circle of with a little flour.
- Heat a non-stick pan and cook the paratha using a little ghee until golden brown spots appear on both the sides.
- Repeat with the remaining dough and stuffing to make 11 more Parathas.
- Serve hot topped with apple radish slaw and mint cilantro chutney
For the Mint Cilantro Chutney
- Puree all ingredients in a blender
For the Apple Radish Slaw
- Combine all ingredients.