Green peas flatbread (matar roti / matar paratha)

Soak one and a half cups frozen green peas in a little warm water to thaw; drain through a strainer.

In a blender jar combine the peas, a little ginger, a green chili, a quarter teaspoon asafoetida, half a teaspoon salt, a teaspoon sugar and a teaspoon roasted cumin powder.

Roast a tablespoon of cumin seeds over very low heat for a few seconds, not too dark or they turn bitter, and grind to a powder.

Pulse to crush roughly, then blend to a smooth paste, adding water a tablespoon at a time (three tablespoons in all); do not let it get watery.

Mix one and a half cups all-purpose flour with an eighth teaspoon lightly crushed ajwain, half a teaspoon salt and half a tablespoon ghee, rubbing the ghee in well.

Add the pea puree and knead; it will be sticky at first. If too wet add flour a tablespoon at a time (two and a half tablespoons here); if too hard, water a tablespoon at a time.

Once it no longer sticks, knead at least 10 minutes for soft flatbreads; oil all over with a teaspoon of oil, cover and rest 15 minutes.

Roll the dough into a log, cut into small portions, roll each into a ball and flatten slightly between the palms; keep covered with a clean cloth.

Dust a ball and the work surface lightly with flour; flatten with the fingers, then roll center-out top and bottom, turning, to an even thickness, neither too thin nor too thick. Use little flour, and dust off the excess.

Heat a heavy-bottomed skillet very hot, lower to medium-low and cook the flatbread a few seconds until the top changes colour; flip, flip again, and take out when brown spots appear; lower the heat if the spots blacken.

Brush with oil or ghee straight from the pan to keep it soft, and keep on a wire rack so it does not turn soggy.

Variation, paratha style: cook the same way, brushing oil on each side and flipping until light brown spots form all over.

Store in the fridge and rewarm in the microwave; serve with curry, cholar dal or raita.