Winter season brings in fresh vegetables and herbs. The cold air tempts us to eat something spicy and tasty. In Gujarat, India, you will find stalls of fresh tuvar (pigeon peas), peas, surati papdi, val ni papdi, fresh coriander, green garlic leaves, green chili, ginger everywhere. The tuvar is fresh and cheap during the winter. The ladies in the houses are busy buying tuvar, peas, surati papdi, val ni papdi. These green pods requires cleaning and removing the seeds from them. This becomes extra work for the cooks in the house. They store them in the freezer for the remaining months. Many dishes are prepared such as Lilva paratha, Lilva Kachori, Undhiyu, Papdi Muthia nu shaak, Tuvar dana bhaat, chutney from the above ingredients.
Winter is the best season to enjoy the Lilva Paratha.
Lilva Paratha is a very delicious and tasty paratha made by using fresh green pigeon peas (tuvar) and peas. The stuffing is prepared by using fresh tuvar (pigeon peas) and peas along with boiled potato. It is flavored with freshly ground ginger, garlic, green chili and garam masala. The flavor is enhanced more by using fresh green coriander and fresh green garlic leaves in the stuffing. Whole wheat flour is used to prepare the outer layer of the stuffing. It is then roasted in a pan with oil till golden and crisp.
This spicy Lilva Paratha can be served with coriander garlic chutney, ketchup, curd, raita or soup of your choice.
It is a perfect evening meal for a cold chilly winter.
Lilva Stuffed Paratha
- 2 tbsp oil
- 1/8 tsp turmeric powder
- 1/4 tsp asafoetida
- 1 tbsp ginger garlic green chili paste
- 1/2 cup coriander chopped
- 1/4 cup green garlic leaves chopped
- 250 g pigeon pea fresh , crushed coarsely
- 1/2 cup green pea crushed coarsely
- 4 medium potato boiled and mashed
- 1/2 tsp garam masala
- salt as per taste
- 2 cup whole wheat flour
- 1 tbsp oil
- water required to knead soft dough
- oil for roasting paratha
- Add salt and oil into wholewheat flour. Now knead into soft dough by adding water as required. Cover and keep aside.
- Heat oil in a thick bottom pan. Add asafoetida and turmeric into it.
- Now add the crushed fresh pigeon peas (Lilva Tuvar) and crushed green peas. Add salt. Mix well.
- Add the ginger, garlic and chili paste. Mix well.Cook it covered on low flame for 8-10 minutes or till the crushed peas are cooked.
- Now add the boiled and mashed potato. (I have added salt in the potato while boiling them).
- Mix the mixture well. Add garam masala to the mixture. Add additional salt if required and mix well.
- Add chopped coriander and fresh green garlic leaves.
- Mix them well. Cook for 3-4 minutes till everything is well combined. The stuffing mixture is ready.
- Remove it in a bowl and let it cool.
- The stuffing and the dough are ready.
- Make balls from the dough. Dust them with flour and roll it in a circle.
- Roll the circle of around 10-12 cm diameter. Brush it with oil.
- Place the prepared stuffing into it around 1-2 tbsp as shown.
- Now fold the edges of the circle horizontally. Press the edges inwards.
- Fold the other two vertical sides as shown. It will form a square. Dust it with flour.
- Lightly roll the prepared square so that the edges are sealed properly.
- Heat the pan. Put the prepared paratha on it and cook it on both the sides flipping in between on medium heat till spots appear.
- Apply oil on both the sides and cook till golden brown. The Lilva paratha is ready.
- Cut the Lilva Paratha diagonally and serve with green coriander chutney. You can also serve it with curd, ketchup or soup.