Peas Roti

Share
8 Ratings
6 Reviews
Print
Recipe By Vahchef
25 m
2 servings
79.6 Cals

Chicken Ghee Roast

Chicken Ghee Roast is one such dish that is full of flavors and taste to have a fulfilled...

Kastha Pardha Kala Moti Biryani

Kala moti biryani is a delicious Indian recipe. The words Kale Moti refer to the small gr...

Gongura Chana Dal Lauki Rice

A perfect rice recipe with dal and vegetable in that with sour flavor. ...

Yogurt Curry- Plain Sweet Kadhi

Plain sweet kadhi is a yummy Gujarati dish. Buttermilk tempered with mustard seeds, cumin...

Mutton Rogan Josh

Mutton Rogan josh is a delicious recipe of Kashmir and it is a treat to the taste buds. T...

Caramel Custard

This easy-to-make pudding is popular all over India but made especially well by the Parsi...

Peas Roti Recipe, Mattar, How To Make Peas Roti Recipe

Name: PEAS ROTI
Prep time: 15 min
Cook time: 10 min
Total time: 10 min
Yield: 2

A wonderful green color Indian roti is popularly known as Hari roti. The dough for green peas roti is made by kneading wheat flour along with cooked & mashed green peas, coriander and mint leaves which give an additional flavor to it.

About Recipe

Batani, Pattani, Mattar

How to make PEAS ROTI

(8 ratings)

6 reviews so far

Prep time
15 mins

Cook time
10 mins

Total time
25 mins

Author : Vahchef
Main Ingredient : Peas

Servings : 2 persons
Published date : December 29, 2018

Ingredients used in PEAS ROTI
• Peas (boiled) - 1/2 cup.
• Cumin seeds - 1 tea spoon.
• Green chilies (finely chopped) - 1-2 numbers.
• Coriander leaves (finely chopped) - 1 bunch.
• Mint leaves (finely chopped) - 1 bunch.
• Salt - to taste.
• Wheat flour - 1 cup.
• Butter, oil or ghee - as required.
Method:
Mash boiled peas with a masher in a bowl. To it, add cumin seeds, green chilies, finely chopped coriander leaves, mint leaves, and mash once again. Now add salt, wheat flour, and little oil and mix it. Then make it into a nice dough by adding some water. Later, prepare small roti’s with that dough and pan fry them. At last, apply butter, oil or ghee on both the sides tofry and serve hot with pickle or curd.