RecipeReplica:Split-Pea & Spinach Stuffed Paratha

Paratha - Stuffed Unleavened Indian-flat bread. For this recipe, I went to a cozy blog where Art(Read Cardmaking) and Artsy-cooking thrives.Yes, Asha is a very talented person who has more than one skill-set up her sleeves. I took a liking to this recipe so much that I bookmarked it as soon as I saw this post in her blog. Even though it is a bit time consuming due to the fact that everything needs to be made from scratch,the end-result is well worth the effort. It needs a bit of practice. So, don't expect to perfect this at the first attempt.Also,slight alterations to the spice proportions were made and spinach was included in the the stuffing. Ate this with Indian Mango Pickle and Greek Yogurt. A very happy burp quickly followed. :)
Hey,Watch out. I am on the hunt and your blog might be next for my next edition of "RecipeReplica".

Ingredients:
For the Dough:

• Whole Wheat Flour - 2 cups
• Fennel Seeds - 1/2 tsp
• White Sesame Seeds - 1/2 tsp (Optional)
• Oil - 1 tbsp
• Warm Water - 6 tbsp

For the Stuffing:

• Frozen Green Peas - 1 1/2 cups
• Spinach - 1/2 cup, cleaned and fine diced
• Green Chilli/Serranos - 2, seeds and membranes removed
• Onions - 1, small, fine diced
• Cumin Seeds - 1/2 tsp
• Turmeric Powder - a pinch
• Garam Masala Powder, Any brand - 1 tsp (Available at any Indian Stores)
• Cracked Pepper - 1/2 tsp
• Sal for taste
• Olive Oil - 2 tbsp(for stuffing) + 2 tbsp(for frying the Parathas)

Procedure:

• Knead the dough with all other ingredients under "For the Dough" to make a "Stiff" dough. This will help the dough retain the stuffing better. Set aside.
• Steam/microwave the fresh/frozen peas, mash/grind to a smooth paste without water.
• In a skillet, heat 2  tbsp of olive oil , add cumin seeds, onions, chilli and saute until onions are transparent. Add all the powders,spinach, mashed peas, salt and cook for 5 minutes without maybe a tbsp of water. The end result should resemble something like a goop. Check for taste. Switch off the stove and cool the filling completely.

• Make small lemon sized balls(about 8 for this recipe) and roll it out flat until its 11/2 inch diameter. Make slight indents(like small bowls) in the center and add a spoonful of filling.
• Bring the edges together and seal it tight by pinching the edges together. Pat them like discs.

• Dust the surface with flour and using rolling pin, roll it out flat making sure the stuffing doesn't leak outside.
• Coat a skillet with little oil and fry the parathas for about 2-3 minutes per side.
• Serve it hot with thick yogurt and some Indian Pickles.

Makes 8 Parathas.
Note:

• If rolling out is a problem, pat it with hand gently until its about 1/4 inch thick and about 31/2 inch diameter.

Enjoy!