Peas Roti

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

Kerala Parotta - Malabar Paratha Rich

Kerala parotta is similar to north India's Laccha Paratha. The only difference is that Ke...

Keema Mutti Biryani

Kheema mutti is traditionally made of minced mutton or lamb. Kheema mutti Biryani is an e...

Bitter Gourd Biryani

Bitter gourd Biryani or Bitter gourd Pulao whatever you may say is the one which I planne...

Subz Palak Makkai Wala

Assorted mix vegetable curry cooked in a pan. flavored with ginger and garlic paste, cor...

Gulab Jamun Sambar

Gulab Jamun Sambar is one of the most delicious, unique fusion recipes made by cooking fr...

Sukha Batata Bhaaji

Taste the delicious Sukha Bhaaji nu Saak, it is also called boiled potato curry. You can ...

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.