Brown CowPeas Paratha the Indian Food Court

7/30/2019 Brown CowPeas Paratha the Indian Food Court

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Brown Cow-Peas Paratha « The Indian Food Court

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Brown Cow Peas Paratha

How long it takes: 1 hour

Number of servings: 6 parathas

Lentils are commonly used in Indian Kitchens to make side dishes and especially usli as a side dish for rotis. Among lentils, brown cow peas, green gram, Bengal gram, kabuli chana, white peas, green peas, lima beansare popular. I have previous put up recipes of saru-upkari and a gravy side-dish using brown cow peas thatis otherwise known as Alasandebi in Konkani or Alasande in Kannada. Today I would like to put up browncow peas stuffed Paratha that was well received at home. A successful experiment that I’d like to share withyou now.

1. Dry Brown Cow Peas – 1/2 Cup

http://cuisineindia.wordpress.com/2009/06/21/brown-cow-peas-gravy/

http://cuisineindia.wordpress.com/2011/04/01/brown-cow-peas-saru-upkari/



Red Cow Peas

Sprouted Brown Cow Peas

Ingredients for Seasoning:

1. Chopped onion – 1/3 Cup

2. Tomato chopped – 1 (medium)

3. Ginger-garlic paste – 1/2Teaspoon

4. Cumin seeds – 1/3 Teaspoon

5. Chilli powder – 1 Teaspoon

6. Turmeric powder – 1/2Teaspoon

7. Dhania Jeera powder – 1/2Teaspoon

8. Garam masala powder – 1/2Teaspoon

9. Chopped Cilantro – A handful(For garnishing)

Ingredients of Seasoning &Garnishing

1. Wash and soak brown dry cowpeas in water overnight. Drainwater and tie the lentils in a clothand keep it aside for 8-10 hours

– this will help them sprout. Soakit in water again and sproutedbrown cow peas is as shown inthe image-2.

2. Cook the sprouted brown cowpeas with a little salt in the cooker till smooth. Drain the stock and

keep it aside.

Cooked Brown Cow Peas

3. Place a skillet with 3-4Teaspoons of cooking oil onlow/medium flame. When hot addcumin seeds to it and once theysplutter, add chopped tomatoesto it and fry it for a while. Whenalmost done, add choppedonions and required quantity of

salt to it and let it fry till done.

Seasoning for the stuffing inprogress

4. Add all the powders andginger-garlic paste in a row and



toss them well.

All powders & Ginger-garlicpaste being tossed in theseasoning

5. Finally add cooked cow peasfrom step-2 to it and garnish withchopped cilantro. The mix shouldbe smashed well and should besolidified so as to stuff it in theparatha.

Paratha stuffing

1. Wheat atta – 1 Cup

2. Cooking oil – 3-4 Teaspoons

3. Salt – As per taste

Ingredients of the Paratha dough

6. Prepare a pliable dough withatta, salt and oil adding water insteps. Pinch out a small portion of the dough and roll it into 4′ diameter and spread the stuffingin it. Close the edges as shown inthe image below.

Paratha dough, rolled smallroti in which stuffing isplaced

7. Close the edges and roll it on athick plastic sheet dusting it inwheat atta to required thickness.



Rolled Paratha

8. Place a roti tawa on medium flame splashing a little cooking oil on it. When hot just place the paratha on itand fry it till done.

Paratha being roasted

9. Flip and roast till dark brownspots appear on it splashing alittle oil on it. Repeat the processfor the remaining dough.

Roasted stuffed Cow peasparatha

10. Enjoy either with Tomatosauce or with Amul butter.Yummmmmmmmmmmmmm

Ready to serve stuffed cowpeas paratha

How long it takes: 1 hour

Number of servings: 6 parathas

Brown CowPeas Paratha the Indian Food Court

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