Cook Peas Parantha Bread
Part of the Video Series How to Cook Indian Paratha Stuffed Breads
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Video Transcript
Cook Peas Parantha Bread
SHIVANI SINGHVI: Hi. I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Peas Parathas. Now, let's start with the Peas Parathas. We first take the peas in a mixey. We need to grind it. There goes of. There you go, that's the grinded of mixture. Put the grinded mixture on the plate, now there you go. Add some onions to the mixture, some salt, red chilli powder, dry coriander powder, some dry mango powder, carrom seeds, cumin seeds, coriander leaves, mix it all together. Finally, place the well mixed mixture onto the dough, spread nicely, seal the dough. It should be well sealed. Now, we use our rolling pin and start rolling. It should be nicely spread, before it goes onto the hot pan to roast. And there you go, it's on the hot pan, with a drop of oil, that will help it not to stick onto the pan. There we go, using our cooking spoon, turning it around. And now, it's red in color, just add some butter to it, and it's ready to eat. It seems delicious.
SHIVANI SINGHVI: Hi. I'm Shivani, on behalf of Expert Village. In this clip, I'm going to tell you how to make Peas Parathas. Now, let's start with the Peas Parathas. We first take the peas in a mixey. We need to grind it. There goes of. There you go, that's the grinded of mixture. Put the grinded mixture on the plate, now there you go. Add some onions to the mixture, some salt, red chilli powder, dry coriander powder, some dry mango powder, carrom seeds, cumin seeds, coriander leaves, mix it all together. Finally, place the well mixed mixture onto the dough, spread nicely, seal the dough. It should be well sealed. Now, we use our rolling pin and start rolling. It should be nicely spread, before it goes onto the hot pan to roast. And there you go, it's on the hot pan, with a drop of oil, that will help it not to stick onto the pan. There we go, using our cooking spoon, turning it around. And now, it's red in color, just add some butter to it, and it's ready to eat. It seems delicious.
About the Expert
Expert: Shivani Singhvi has been an advisory chef for restaurants in Australia, Dubai and India. She is an Expert in Punjabi and Mughlai Cuisine. Read More
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