Ingredients:-
Wheat flour - 1/2 cup
Corn (Makki) Flour - 1/2 cup
Semolina - 1 tablespoon
Curd - 1/2 cup
Ghee/ Oil - 3 tablespoons
Onion - 1 (chopped)
Garlic - 2 cloves (crushed)
Green Peas - 1/2 cup
Carom seeds - 1 teaspoon
Dry curry leaves - 1 tablespoon
Dry fenugreek leaves - 1 tablespoon
Cumin Seeds - 1 teaspoon
Mustard seeds - 1 teaspoon
Chaat Masala- 1 teaspoon
Garam masala - 1/2 teaspoon
Schezwan sauce - 2 tablespoon
Chilli powder - 1/2 teaspoon
Salt to taste
Oil
Method:-
1. First of all take a pan and heat oil into it. Add mustard seeds, cumin seeds into it and let it splutter. Then add onions into it and cook it until translucent then add dry curry leaves, dry fenugreek leaves, green peas and salt to taste and stir fry it for 2-3 minutes and off the flame. Crush the peas with the help of spatula.
2. Then take a bowl and put wheat flour, corn flour & semolina in it. Now add carom seeds, crushed garlic, Schezwan sauce, chaat masala, garam masala and salt to taste in it and mix it well with your hands. Then add the mix of fried onion and peas and also add curd into it. Add adequate water (2-3 tbsp approx.) in it and knead a soft dough and cover it with muslin cloth and keep it aside for 15-20 minutes.
3. At the time of making paratha, knead the dough once again and divide it into 5-6 parts. Take one part of it and roll it like a ball, grease it with oil and then flatten it with your palms to make a chapati.
4. Heat the tava to medium temperature and carefully put the roti onto it. Grease the both sides of the roti with the oil/ ghee and cooked from both sides by flipping it with the help of spatula so that both sides turned into nice golden brown. Your crisp peas multi grain masala paratha is ready to serve.
5. Keep it in the plate and serve it hot. You can serve it with cube of butter, curd or with some pickle along with cup of tea.
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