Ingredients for Matar Paneer Paratha Recipe
- Wheat flour – 1 cup
- Refined flour – 1 cup
- Salt – ½ tsp
- Paneer – 1 cup (200 grams) (grated)
- Green peas – 1 cup (frozen)
- Oil – 4-5 tbsp
- Green coriander – 2-3 tbsp
- Ginger paste – 1 tsp (1 inch pieces grated)
- Green chillies – 1-2 (finely chopped) (deseeded)
- Dry mango powder – ¼ tsp
- Red chilly powder – less than ¼ tsp
- Cumin powder – ¼ tsp
- Salt – ½ tsp or to taste
How to make Peas and Cottage Cheese Stuffed Paratha
Take wheat flour in a big mixing bowl and to it add refined flour and 2 tsp oil. Mix well and now add water in small portions to knead soft dough. Cover the dough and keep aside for 20 minutes to set. For kneading this much quantity of dough less than 1 cup of water is used.
Heat 2 tsp oil in a pan. When the oil is hot add cumin powder, peas, green chilly and ginger to it. Now add salt and saute for 1 to 2 minutes. Cover and cook for 2 to 3 minutes.
Check the peas now and then mash them. Now mix paneer, red chilly powder, mango powder, coriander powder and green coriander. Stir and roast for 2 to 3 minutes. Stuffing is ready, turn off the flame and transfer it to a plate.
Stuff the paranthas
Dough is ready, Grease your hands with some oil and knead again. Heat a tawa over flame. Make small lump from the dough and roll into round dough ball. Dust it with dry flour and roll out into 4 to 5 inch diameter parantha. Now place 3 to 4 tsp stuffing over this rolled parantha, lift the paranthas from all side and close the stuffing.
Flatten the stuffed dough ball with your fingers. Dust the dough ball with dry flour and now roll out into 5 to 6 inch parantha.
Roast the paranthas
When the tawa is heated well, spread some oil over it and place the rolled parantha over the tawa. When the parantha is slightly roasted from beneath flip the side.
When the parantha is roasted from other side as well, apply some oil over this side and spread evenly. Flip the side and apply some oil on the other side as well. Press with a spatula and roast until it gets brown spots on all sides. Take off the roasted parantha from tawa and place it over a bowl kept above the plate. Likewise prepare rest of the paranthas as well.
Serve these toothsome matar paneer stuffed paranthas steaming hot with dahi, chutney, raita or any sabzi as per your taste.
- If taking fresh peas, then boil them for a while.
- Instead of ginger paste, you can use 1 inch ginger piece (grated)
- You can also make these paranthas with refined flour.
- You can also coarsely ground the peas in mixer.