Buttery Parched Pea Parathas

Method

1. In a large bowl, mix together the flours and salt. Pinch through 2 tablespoons of the butter, then stir in the water so it forms a shaggy, hydrated but not sticky dough (you may need more water depending on your flour). Turn the mix out onto a lightly floured surface and knead well for five minutes, until smooth. Return to the bowl and cover with a well-fitting plate to rest while you make the filling.
2. In a wide frying pan, fry the spices and ginger in some of the melted butter until smelling excellent. Add the tinned carlin peas, liquid and all, stir and mash through. Allow the liquid to cook off, occasionally squashing the peas with your spoon, until it is a thick and unevenly mashed consistency, still retaining lots of texture. Remove from the heat. Season with salt and malt vinegar, then taste and adjust as you like. Allow to cool.
3. Take the rested dough and divide it into eight equal pieces, around 50-60g. Roll one of the pieces into a roughly 6cm circle, and place two tablespoons of cooled filling into the centre. Pull the edges of the dough up and pinch closed, sealing the filling, then pat to gently flatten. Place to one side, then repeat with the rest of the dough portions — you will have some parched pea filling remaining.
4. Heat a sturdy frying pan over a medium heat. Take the first filled dough portion and roll it out to a 15cm circle, then place it on the hot pan. Cook for a minute or so, while you roll out the next portion ready for frying. When brown speckles start to appear below, flip the paratha over. Brush the top with melted butter. When the under-side is also cooked, flip again and butter that side too — flip again to seal and sizzle in the butter, then remove and keep warm in a low oven.
5. Repeat with the remaining parathas. Brush generously with any leftover butter. Serve with the extra parched peas and good dollops of green chutney.