Matar Paneer Paratha Recipe – Peas and Cottage Cheese Stuffed Paratha

    matar paneer parantha

    Matar Paneer Paratha Recipe – Peas and Cottage Cheese Stuffed Paratha

    Matar paneer stuffed paranthas make a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. So mouthwatering! These paranthas are stuffed with spicy green peas and cottage cheese mixture, making them super tempting and scrumptious. Stuffed paranthas are a healthy wholesome food for kids who pinch their nose at eating veggies. Giving them paranthas is a best way to include veggies in their daily diets.

    Stuffing that we are using here is really simple and easy to make as well as follow. Matar paneer paranthas not only make a perfect breakfast but are ideal for tiffin box as well. These tempting paranthas remain soft even after cooling down. So, here try out this lip smacking matar paneer paranthas yourself with this easy to follow step-by-step instructions. Enjoy!

    Directions

    Making:

    Take wheat flour in a big mixing bowl and add refined flour, salt and 2 tsp of oil into it. Mix it really well. Add water in small portions and knead soft dough. Dough is ready. Cover the dough and keep it aside for 20 minutes to set. Less than 1 cup and more than 1/3 cup of water is used for kneading this much quantity of flour.

    matar paneer parantha

    Meanwhile, prepare the stuffing. For this, heat a pan with 2 tsp of oil. When the oil gets heated aptly, add cumin powder, frozen green peas, chopped green chillies, ginger paste and salt to it. Saute the green peas for about 1-2 minutes. Cover the pan and cook the sabzi for 2-3 minutes so that they turn tender.

    matar paneer parantha

    After 2 minutes, remove the lid. Slightly mash the green peas with the spatula. Now add grated paneer to it followed by red chilly powder, dry mango powder and chopped green coriander. Saute for 2-3 minutes and mix everything really well.

    matar paneer parantha

    After 2-3 minutes, everything has mixed well. Stuffing is now ready. Turn off the flame. Transfer it to a bowl. Allow the stuffing to cool down completely.

    matar paneer parantha

    20 minutes are over. Dough is ready as well. Grease the hand and knead the dough. Dust the hand with some wheat flour/refined flour and pinch lemon sized dough. Roll it out into a peda and flatten it slightly.

    matar paneer parantha

    Dust the peda with some flour. Roll it out into 4-5 inch diameter poori. Put 4 tsp of stuffing on it. Place as much stuffing as the dough is.

    matar paneer parantha

    Pick the edges of the dough and bring it together at the centre. Close the stuffing nicely. Press it gently with the fingers so that the stuffing spreads to all the sides evenly. Dust it again with some dry flour. Roll it out into 5-6 inch diameter thick parantha.

    matar paneer parantha

    Place a tawa on flame. Once the tawa gets heated up, pour some oil on it. Spread it evenly and place the rolled parantha over it. When parantha gets roasted from beneath then flip its side.

    matar paneer parantha

    Apply some oil on the parantha. Spread it all over it. Again flip its side and spread oil on the other side as well. Now press the parantha gently with the spatula and roast it on low-medium flame until dark brown spots appears on both the sides of the parantha.

    matar paneer parantha

    Parantha is now roasted aptly. Transfer it on a bowl placed over a plate or on a napkin paper. Similarly, stuff, roll and roast the rest of the paranthas until the dough is utilized completely.

    matar paneer paranthaServing:

    Serve these crusty and mouth-drooling matar paneer stuffed parantha steaming hot as it is along with curd, raita, chutney, pickle or with any favourite vegetable mix. It tastes super scrumptious when served with potato-tomato sabzi. Enjoy!

    matar paneer paranthaSuggestions

    • If you are taking fresh green peas then parboil it before making the stuffing.
    • If you want to make the paranthas spicier then add 1 tsp of red chilly powder into the stuffing.
    • If you don’t want to add refined flour to it then you can skip it. Prepare the paranthas only with wheat flour.
    • You can coarsely grind the sauteed green peas. Don’t make a fine paste of it.
    • For 5-6 paranthas
    Matar Paneer Paratha Recipe - Peas and Cottage Cheese Stuffed Paratha matar paneer parantha
    Author: 
    Recipe type: Main Course
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • 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
    Instructions
    1. Take wheat flour and add refined flour, salt and 2 tsp of oil into it. Add water in small portions and knead soft dough.
    2. For stuffing, heat a pan with 2 tsp of oil. Add cumin powder, frozen green peas, chopped green chillies, ginger paste and salt to it. Cover the pan and cook the sabzi for 2-3 minutes.
    3. Now add grated paneer to it followed by red chilly powder, dry mango powder and chopped green coriander. Saute for 2-3 minutes. Stuffing is now ready.
    4. Pinch lemon sized dough. Roll it out into a peda.
    5. Roll it out into 4-5 inch diameter poori. Put 4 tsp of stuffing on it.
    6. Close the stuffing nicely. Roll it out into 5-6 inch diameter thick parantha.
    7. Place a tawa on flame. Pour some oil on it. Place the rolled parantha over it. When parantha gets roasted from beneath then flip its side.
    8. Apply some oil on both sides of the parantha. Roast it on low-medium flame until dark brown spots appears on it.
    9. Transfer it on a bowl placed over a plate.
    10. Serve these crusty and mouth-drooling matar paneer stuffed parantha steaming hot as it is along with curd, raita, chutney, pickle or with any favourite vegetable mix. Enjoy!

     

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