Matar ke Paranthe

It is 7 pm on Sunday night and I am facing the Dinner Dilemma again. The thing is my Mom is here and generally she takes the onus to decide the menu (and prepare it most of the time also… yeah I know I am lucky) on weekdays as I have office and I come late. But I take the kitchen duty on weekends. So it is Sunday evening and time for dinner and neither of us are hungry. We have to eat sometime though. The problem with us women is that we cook for others and when it is just us women (and only 2 at that), we can make do with anything. So I was tossing options at Mom and she was tossing them back at me and we were at a deadlock as to what to prepare.

Half an hour went back and we were in the same positions sitting across each other chatting genially but the time bomb ticking. What do we do about dinner? What can be made in a minimal time with minimal effort and still be filling and delicious? Tough question I know. So finally I got the brainwave. Yeah…I am bragging cos it turned out great.

The idea of the day prize went to Stuffed Matar Parantha with Boondi ka Raita. Minimal effort. Minimal time. All the ingredients are present in the kitchen. No fancy preparation. And filling too. I walked away with the award cos there were no paranthe left after the meal.

Matar ke Paranthe


1 cup wheat flour

½ cup matar (green peas)

2 tbsp oil

1 tbsp salt

1 tsp red chili

1 small green chili

1 tbsp coriander powder

1 tsp dry mango powder

1 tsp cumin seeds

1 pinch asafetida

Ghee or oil for cooking

Sift the wheat flour in a mixing tray. Make a mountain of it and then make a hole in the centre. Fill the hole with water. Sprinkle 1 tbsp oil and 1 pinch of salt on it. Slowly mix the flour and knead it to get dough of thick consistency. Cover it and set it aside.

In a pressure cooker, heat 1 tbsp oil. Add cumin seed and asafetida. When the seeds start to pop, add the peas, salt, chili, coriander powder and mango powder. Chop the green chili finely and add it to the peas. Add 2 tbsp water and mix. Let the peas cook for 5 mins and then let them cool. This will soften the peas faster though it can also be done in a skillet.

I used frozed peas. You have to defrost the peas before using them. However, you can also use fresh peas.

Once the peas are cool enough, you can mash them with your hands. You can also put them in a grinder and make a course paste of them. This will be your stuffing.

Make a 1 inch ball of the dough and flatten it. Put 1 tbsp of stuffing on it in the centre. Pinch the sides of the flat dough to cover the stuffing and make a ball. Roll it to make a flat circle. Make sure the circle is not too thin or else the stuffing will come out.

Cook it on a griddle with ghee or oil till black spots appear on both sides.

Serve with raita or pickle.


Eggless Chocolate Banana Wheat Cake

This recipe has been submitted to Monthly Mingle – Bread and Chocolate (February 2010) hosted by Life’s a Feast and What’s for lunch hunney?

The whole wheat flour makes the cake healthy. Mashed banana holds the cake together so eggs are not required.


1 cup whole wheat cake

1 cup mashed banana

1/3 vegetable oil

1 cup sugar

1/3 cup milk

1 tsp cardamom powder

1 tsp vanilla essence

1 tbsp baking powder

½ tbsp baking soda

1 small milk chocolate bar (I used 4 Lindt eggs)

Whole Wheat Chocolate Banana Eggless Cake

Mix oil and sugar in a bowl. Sift wheat flour with baking powder and baking soda on it while mixing the batter. Add banana, vanilla essence and cardamom powder. Slowly add milk tablespoon-by-tablespoon and mix the batter till it is of pouring consistency.

The cake will rise and will deflate when cooled. Do not worry. It will retain its shape. This cake is great for people who do not have eggs. Also, for vegans, milk can be replaced with water.