Green Peas Partha

Peas Paratha – An easy and healthy tweak to the Motorshutir Kochuri

History says that Peas or Koraishuti/ Motorshutir (in Bengali) were eaten in India since the time of the Harappan Civilization. The Ganges Basin is one of the varied areas in India that grow Peas. Therefore, Peas as a cooking ingredient is quite an everyday affair in Indian households and Bengali ones during winter. Kochuri or stuffed, deep-fried Puris or Breads is one quintessential Bengali breakfast item. You’ll get Kochuris in every sweet shop during the morning, almost all the roadside tea shops and Telebhaja shops in Bengal. In winter, the Kochuris get a facelift when a savoury filling made with Peas gets stuffed into them. In this article, however, we’ll take a different route. We won’t be describing the process to make Koraishuntir Kochuri but Koraishuntir Parota or Peas Paratha.

It’s pretty simple to make the delicious Peas Parathas. The ingredients are readily available at your homes. The only thing that would take time is to shell the peas.

Ingredients needed to make Peas Paratha:

  • Peas (shelled and blanched): 100 gms (Buy Ready To Use Daucy Extra Fine Green Peas, 400g)
  • Ginger – Garlic Paste made from 1 inch of ginger, 2 to 3 garlic pods
  • Coriander Leaves: 2 – 3 sprigs
  • Green Chillies: 2-3 (according to taste)
  • Chaat Masala: 1 tsp
  • Coriander Powder: 1 tbsp
  • Cumin Powder: 1 tbsp
  • Hing: a generous pinch
  • A dough made from Maida (all-purpose flour), salt, 1 tbsp refined oil, and water.
  • Refined Oil or Ghee for frying

Procedure to make Peas Paratha:

  • Dry roast the cumin powder, coriander powder and chaat masala.
  • Make a smooth paste from peas, coriander leaves, green chillies, and ginger-garlic paste.
  • Heat ghee in a frying pan. Add some hing or asafoetida powder. Almost immediately add the peas paste and keep stirring. Add the dry roasted powder and mix well.
  • When the filling starts leaving the sides of the pan and dry, you can stop the stirring. Take it out in a bowl and leave it for cooling. Your peas filling is ready.
  • Take a small portion of the maida (All Purpose Flour) dough. Make a small hollow inside and fill it up with a small portion of the peas filling or koraishuntir pur.
  • Take some dry flour to roll out the paratha.
  • Heat the pan and fry the Parathas using oil or ghee.

You can have your green peas paratha with Alur Dom, Mutton Kosha, Chicken Sukka, Nolen Gur, Honey, Raita, or just like that.

Though it’s a winter delicacy if you want, you can make some Motorshutir Kochuri for your family any time of the year before winter comes. You can if you know how to store the peas. So, here we go –

How to store Peas?

Neha’s mother has shared with us how to store peas to cook all year round.

In the following video, she had recorded the step-by-step procedure for us  to follow:

Steps to store peas:

  • Blanch the peas in boiling water.
  • Drain the water and dip the peas in ice-cold water immediately.
  • After washing them in cold water, leave them for drying.
  • After a while, pat the peas dry with a soft dry kitchen towel.
  • And that’s it… the peas are now ready to be stored. Use an air-tight, zip lock bag to keep the peas in the fridge.

These are as good or, in fact, better than the frozen peas that you get in the market. So, what are you waiting for? Grab some kilos of peas and get your family on the mission of pealing them. Once this tricky part is over, you will be ready to savour green peas paratha, peas kachori, or add it as a taste enhancer of our other dishes like cauliflower, paneer, etc., through the year.

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