Easy Chur Chur Paratha with Matar तंदूर जैसा लच्छा पराठा और मटर मसाला नायाब मटरा पराठा Recipe
you are missing street style Matara Paratha, here you go. Also sharing quick tips for perfect Lachha Paratha, or the famous Chur Chur or Chur Mur Paratha! Served here with super yumm Dilli style Matara, I mean Matar Masala.
Ingredients · Servings 2-4
- dry mango powder
- Garlic
- Mustard oil
- Onion
- Poppy Seeds
- refined flour
- semolina
- White Peas
Method · 45 min
- In a bowl or parat, add refined flour, salt to taste, water as required, oil and knead it into semisoft dough.
- Cover it with a damp cloth and leave it aside to rest for at least 30 minutes.
- Take a large sized ball of dough, roll and flatten it.
- Roll it into a thin sheet, grease it with oil or prepared garlic flavoured oil.
- Fold it in pleats with the help of fingers. stretch and roll the pleated dough.
- Rest the roll dough for 10 minutes.
- Take the rolled ball, place it into the coating mixture and coat it evenly.
- Roll the coated dough ball into a thin sheet and thoroughly apply the prepared garlic flavoured oil on the paratha.
- Heat a tawa, add prepared garlic flavoured oil, place the rolled paratha and cook it on both sides until golden in color.
- Grease with ghee and crush the naan to form layers.
- In a pressure cooker, add mustard oil, once it's smoky hot, add cumin seeds, garlic cloves, dry kashmiri red chillies, soaked white peas and mix it well.
- Add asafoetida, turmeric powder, degi red chili powder, coriander powder, water and give it a good mix.
- Cover it with a lid and cook it for 3-4 whistles until cooked well.
- Add salt to taste and give it a quick boil.
- Finish it with prepared tadka, dry mango powder and give it a good mix.
- Transfer it to a serving dish, garnish it with onion, lemon, green chillies, fresh coriander leaves, ginger and green & red chillies.
- Serve hot with prepared laccha paratha and curd.
- In a pan, add ghee, once it's hot, add cumin seeds, asafoetida, degi red chili powder and cook it for a minute.
- Turn off the flames and keep it aside for further use.
- In a pan, add garlic, ghee, oil and cook it for 5-6 minutes on low flames until garlic turns golden in colour.
- Turn off the flames and keep it aside for further use.
- In a tray, add semolina, poppy seeds, degi red chili powder, salt to taste and give it a good mix.
- Keep it aside for further use.
