Peas Roti

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

Cashew Makhai Phool Saag

Lotus seed pops and whole cashew nuts combine in a silky saag made of spinach and other g...

Hyderabadi Haleem - Home Made

Authentic Hyderabadi Haleem made very simple with your vahchef sanjay thumma and can be m...

Seena With Raisins Curry

Seena with raisins curry is made of tender lower ribs of lamb and raisins cooked in a spi...

Keema Mutti Biryani

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

Vagharela Bhaat

This is a Gujarati recipes. Vagharela bhaat, Is an easy and tasty dish that can be made v...

Mushroom Fry

Mushroom fry is made of mushroom, onions, tomatoes and delicately spiced to give a distin...

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.