Renus Kitchen

Ingredients: Whole wheat flour - 2-3 cups For Filling Green peas (fresh/frozen)- 1 packet Ginger - 1 inch, grated Salt - to taste Chaat masala Corriander powder - 1 tsp Green chillies - 1-2 Ajwain (carum seeds) - 1 tsp Cumin seeds (Zeera) - 1.5 tsp Asafotedia (Heeng) Vegetable oil for cooking Method: Prepare dough from wheat  and let it sit at room temperature Steam green peas in a steamer until soft. (You can pressure cook if you don't have a steamer) Gently mash the peas by the back of a ladle or a potato masher Heat oil in a wok. Add zeera when hot followed by green chillies, carom seeds and ginger.  Immediately add mashed peas mixture and cook on low heat Add all the spices including salt and cook covered on low heat.  Turn off the heat in 10-15 minutes Pinch out small rolls of dough and roll it into small chapati Put 1-1.5 tbsp of pea mixture and seal the edges. Roll it again (around 7-8 inches diameter) Fry the parathas on hot tawa/griddle...

My mother makes these the best...and am surprised my attempt was as good as hers! Ingredients Gram flour (Besan) - 1.5 cup Semolina flour (Sooji/Rawa) - 2-3 Tbsp Ghee (Clarified butter) - 0.5 cups Sugar (Powder) - 3/4 cups Almonds, Pistachio - handful Cardamom (grounded) - 1/4 tsp   Method Heat ghee in a heavy bottom pan. Add besan,sooji and cook continuously on low-medium heat until the mixture turns golden-brown and releases a nutty aroma Remove the pan from heat and let it cool.  Add almonds, pistachios and sugar Make ladoos (balls) by gathering the mixture in your palms and pressing it to form round balls Store in air tight container    Check out Atta ka Ladoo