Tag Archives: stuffed parantha recipe

Palak Bharwan Paratha – Spinach Stuffed Paratha

Palak Bharwan Paratha – Spinach Stuffed Paratha

You might have relished tempting recipes made from Spinach like palak paneer, aloo palak and so on. It is time you try a new lip smacking Spinach stuffed paratha recipe. Surely you along with your friends and family will savor every bite of this paratha .

Here is an easy recipe with step by step pictures to make Spinach Stuffed paratha . Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating it anytime to satisfy your hunger pangs.

Direction

Getting ready 

Wash and dice the spinach leaves.

stuffed palak paranthaMaking

Take 2 cup (300 grams) of wheat flour in a big bowl, to it add 1/2 tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.

stuffed palak parantha

For preparing stuffing heat a pan with 1 tsp of ghee also add 1/4 tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn’t burn. Roast the cumin seeds for a while then add 1/4 tsp turmeric powder and 1/2 tsp coriander powder. Mix everything really well.

stuffed palak parantha

Take 4-5 cup (300 grams) finely chopped spinach leaves along with 1/3 tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.

stuffed palak parantha

As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.

stuffed palak parantha

Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing. Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.

stuffed palak parantha

To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked. Flip the side of the parantha and let it cook the other side till brown spots appear on it.Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.

stuffed palak parantha

To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.

stuffed palak parantha

Roll another peda and spread the stuffing over it.  Spread it thin and even. Do leave 1/2 inch space at the edges.

stuffed palak parantha

Place another chapatti over it, matching the edges. Press the edges firmly together. Again roll it slightly. Roast it same as in the earlier process.

stuffed palak paranthaServing :

Crispy and scrumptious Parathas are ready. Serve this spinach paranthas with chutney, curd, raita, pickle or with any sabzi you like. Make these spinach paranthas at home and relish eating.

Suggestion:

  • You can use oil instead of ghee.
  • Don’t cover the pan.Let the spinach juice evaporate.
  • If you want then you can skip the use of ghee but ghee will make it more tastier.
  • Don’t place the steaming hot paranthas directly on plate otherwise they will become soggy.

Palak Bharwan Paratha - Spinach Stuffed Paratha stuffed-palak-parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cups (300 grams)
  • Spinach- 4 cup ( 300 grams)
  • Ghee - 3 to 4 tbsp
  • Salt - ¾ tsp or to taste
  • Green chili - 1 (finely chopped)
  • Ginger- ½ tsp (paste )
  • Coriander powder- ½ tsp
  • Cumin Powder- ¼ tsp
  • Turmeric powder- ¼ tsp
Instructions
  1. Wash and dice the spinach leaves.
  2. Take 2 cup (300 grams) of wheat flour in a big bowl, to it add ½ tsp salt and 1 tsp ghee. Mix it well. Prepare the dough as required for chapatti or plain parantha. Mix water in small amounts to knead a soft dough. We have used little less than 1 cup of water to knead the dough. Then cover the dough and let it rest for 20-25 minutes to set.
  3. For preparing stuffing heat a pan with 1 tsp of ghee also add ¼ tsp of cumin seeds into hot ghee. Then low down the flame, so that the masala doesn't burn. Roast the cumin seeds for a while then add ¼ tsp turmeric powder and ½ tsp coriander powder. Mix everything really well.
  4. Take 4-5 cup (300 grams) finely chopped spinach leaves along with ⅓ tsp of salt or to taste. Mix spinach into the masala really well for 1 minute. Keep stirring it well till the juice from spinach gets evaporated. As the water evaporates the stuffing is ready. Transfer the stuffing to a bowl and let it cool down.
  5. As 25 minutes are over dough is also ready. Grease your hand with little ghee and again knead the dough. The dough is now Soft and smooth. Pinch a lump from the dough. Roll the dough ball into peda. Dust it with some wheat flour then roll it on rolling board into 3-4 inch diameter puri. Apply little ghee over the rolled puri and spread evenly.
  6. Take 1 tbsp of stuffing and spread on it. Then lift the edges to close the stuffing.
  7. Flatten it by pressing gently with your fingers. So that the stuffing spreads evenly.
  8. Again dust it with flour and roll the parantha into 5-6 inch diameter and keep it little thick.
  9. To cook the paratha heat a tawa or griddle on flame. Spread some ghee on tawa and place the parantha over it. Turn the side when the bottom of the parantha is cooked.
  10. Flip the side of the parantha and let it cook the other side till brown spots appear on it.
  11. Now spread some ghee on it. Press the parantha gently with the ladle, like this and cook until brown spots appear on both the sides. Parantha are cooked. Transfer it on the bowl placed over a plate or directly serve it into the plate.
  12. To make paratha the other way take the same amount of dough and divide it into two equal parts. Roll and make pedas of it. Dust a peda with some flour and roll it into 5-6 inch diameter chapatti. Place it on a plate.
  13. Roll another peda and spread the stuffing over it. Spread it thin and even. Do leave ½ inch space at the edges.
  14. Place another chapatti over it, matching the edges. Press the edges firmly together.
  15. Again roll it slightly. Roast it same as in the earlier process.

 

Gajar Stuffed Paratha Recipe – Carrot Paratha Recipe – Gajar Paratha Recipe

Gajar Stuffed Paratha Recipe | Carrot Paratha – Gajar Paratha Recipe

Carrot parantha are prepared by stuffing the paranthas with mildly spicy carrot filling. Paranthas are the most loved breakfast in India and they are prepared in different ways with several stuffing. Carrot is loaded with nutrients and they are used for making several sweet and savory dishes.

Make gajar paranthas for breakfast or any meal. The contrasting flavor of sweet carrot and spicy masala will surely make you drool!So, why making the same old paranthas daily? Try out this sumptuous carrot stuffed paranthas with these easy to follow step-by-step instructions. Enjoy!

Directions

Making:

Take wheat flour in a big mixing bowl and add ½ tsp 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 15-20 minutes to set. About 1 cup of water is used for kneading this much quantity of flour.

carrot parantha

Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, roast cumin seeds, green chilly and ginger.

carrot parantha

Now add grated carrot, coriander powder, red chilly powder, dry mango powder, salt and green coriander into it. Mix everything really well and saute for 2-3 minutes continuously so that the its juice gets evaporated. After that, add green coriander and turn off the flame. Mix it thoroughly. Stuffing is now ready, transfer it to a bowl.

carrot parantha

20 minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha. Evenly spread some oil on the top.

carrot parantha

Now place 2 tsp stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.

carrot parantha

After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 6-7 inch diameter by rolling it gently with the rolling pin.

carrot parantha

Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.

carrot parantha

Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha.

carrot parantha

After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.

carrot parantha

Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Carrot paranthas are now ready.

carrot paranthaServing:

Serve these lip-smacking and mouth-watering carrot paranthas steaming hot along with aloo-tamatar sabzi, aloo gravy sabzi or any sabzi, pickle, raita or chutney.

carrot parantha

  • For 6 paranthas

Gajar Stuffed Paratha Recipe - Carrot Paratha Recipe - Gajar Paratha Recipe carrot parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour – 2 cup
  • Carrot – 1 cup (grated)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Oil – 3-4 tbsp
  • Green chilly – 1 (finely chopped)
  • Ginger – 1 inch (grated) or 1 tsp
  • Salt – less than 1 tsp or to taste
  • Cumin seeds - ¼ tsp
  • Red chilly powder – less than ¼ tsp
  • Coriander powder - ½ tsp
  • Dry mango powder - ¼ tsp
Instructions
  1. Take wheat flour in a big mixing bowl and add ½ tsp 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 15-20 minutes to set. About 1 cup of water is used for kneading this much quantity of flour.
  2. Meanwhile, prepare the stuffing. For this, place a pan on flame and pour 2 tsp of oil into it. When the oil gets heated, roast cumin seeds, green chilly and ginger. Now add grated carrot, coriander powder, red chilly powder, dry mango powder, salt and green coriander into it. Mix everything really well and saute for 2-3 minutes continuously. After that, add green coriander and turn off the flame. Mix it thoroughly. Stuffing is now ready, transfer it to a bowl.
  3. minutes are over, dough is ready as well. Grease the hand with some oil and knead the dough again. Pinch lemon sized dough and roll it into a peda. Make desired size paranthas. Dust it with some dry flour and roll out 3-4 inch diameter thick parantha. Evenly spread some oil on the top.
  4. Now place 2 tsp stuffing on the dough. Lift the edges of the dough and bring it in the centre. Close the stuffing really well and press it gently with the fingers to spread the stuffing evenly on all sides. Flatten the dough slightly.
  5. After that, dust the stuffed dough with some dry flour and roll out slightly thick parantha of 6-7 inch diameter by rolling it gently with the rolling pin. Place a tawa on flame. When the tawa gets heated, pour some oil and spread it evenly. Place the rolled stuffed parantha on it.
  6. Once the parantha gets roasted from beneath, flip its side and roast the parantha from another side as well. Pour some oil on top and spread it evenly on the parantha. After that, flip the side again and pour some oil on this side as well and spread it evenly. Press the parantha gently with the spatula and cook it on medium flame until brown spots appears on both the sides.
  7. Parantha is now roasted well. Transfer it on a bowl placed over a plate, foil/napkin paper or directly to the person. Similarly, stuff, roll and roast the remaining paranthas until the dough is utilized completely. Carrot paranthas are now ready.
  8. Serve these lip-smacking and mouth-watering carrot paranthas steaming hot along with aloo-tamatar sabzi, aloo gravy sabzi or any sabzi, pickle, raita or chutney.

 

Mix Veg Paratha Recipe – Mixed Vegetable Paratha – Veg Stuffed paratha

Mix Veg Paratha Recipe – Mixed Vegetable Paratha – Veg Stuffed paratha

Mix veg parantha is an easy to make breakfast. It is stuffed with a delicious and nutritious filling of spinach, cauliflower, potato and few aromatic desi spices. Everyone relish eating parantha especially kids and these delectable paranthas can packes in their lunch box as well.

Mix vegetable parantha  makes a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. It even tastes delicious as it is without any accompaniment. You must have prepared various types of parantha this time try out making this scrumptious parantha with these easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

Peel the boiled potatoes and then finely crumble them keep them in a bowl .

mix veg paranthaMaking:

Take wheat flour in a big mixing bowl along with 1/2 tsp of salt, 2 tsp of oil and mix everything really well. Keep adding little water at a time and prepare soft dough. Then knead the dough for another 2 to 3 minutes. Less than 1 cup of  water is used to knead this much amount of flour. Cover and keep the dough aside for 20 to 25 minutes to set.

mix veg parantha

In the meantime, prepare the stuffing. For this heat a pan and pour 2 tsp of oil in it. When the oil is heated well, add cumin seeds, asafoetida, coriander powder and ginger in the pan and saute the masala for a while.

mix veg parantha

Now add green chilly, spinach, cauliflower, salt, red chilly powder and dry mango powder in the masala and saute everything on high flame for 1 to 1.5 minutes by stirring constantly. Don’t overcook the veggies.

mix veg parantha

Then add the potatoes in the pan and mix thoroughly. Mash the big chunks of the potatoes with the spatula.

mix veg parantha

Once everything is mixed nicely, turn off the flame and mix green coriander in the stuffing. Stuffing is ready, transfer it on a plate so that it cools down quickly.

mix veg parantha

On the other hand, dough will be ready as well. Apply some oil on hand and slightly knead the dough. Pinch small guava size dough and roll it into smooth ball then flatten it slightly to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter parantha.

mix veg parantha

Apply some oil all over the parantha and put 2 to 3 tsp of stuffing on it. Lift the sides of the dough and close the stuffing properly. You can stuff the parantha with same amount of filling as much as the dough lump you are taking, don’t put stuffing more than that otherwise the parantha will splatter.

mix veg parantha

Gently press the parantha with the fingers so that the stuffing spreads evenly. Again dust the stuffed parantha with some flour and roll it out into slightly thick parantha by moving the rolling pin on the edges of the parantha. Make desired size parantha, don’t roll out the parantha too thin otherwise the stuffing will spill out.

mix veg parantha

Heat a tawa and pour some oil on it. Spread it evenly with a spatula then put the parantha on it.

mix veg parantha

Once the parantha get roasted from beneath, flip the sides and let it roast from the other side until brown spots appear on it. Apply some oil on the top of the parantha.

mix veg parantha

Then again flip the sides and apply some oil on another side as well. Press the parantha gently with the spatula and roast it on medium flame until brown spots appears on both the sides.

mix veg parantha

As the parantha gets roasted aptly, transfer it on a bowl placed upon a plate or serve it directly to the person and similarly prepare the rest of the parantha. Mix veg parantha are now ready.

mix veg paranthaServing:

Serve these scrumptious and nutritious mix veg parantha steaming hot along with curd, chutney, pickle or any gravy sabzi you like.

Suggestion

  • To make the stuffing more spicy, mix 1/4 tsp of garam masala in it and if you want to make the stuffing less spicy then skip adding red chilly powder.
  • For 7 parantha

Mix Veg Paratha Recipe - Mixed Vegetable Paratha - Veg Stuffed paratha mix veg parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Wheat flour - 2 cups
  • Cauliflower - 1 cup (grated)
  • Spinach - 1 cup (chopped)
  • Potatoes - 2 (boiled)
  • Oil - 4 to 5 tbsp
  • Green coriander - 1 to 2 tbsp (finely chopped)
  • Green chilly - 1 to 2 (finely chopped)
  • Ginger baton - ½ inch (grated)
  • Red chilly powder - ¼ tsp
  • Salt - 1 tsp or to taste
  • Dry mango powder - ¼ tsp
  • Coriander powder - 1 tsp
  • Cumin seeds - ½ tsp
  • Asafoetioda - 1 pinch
Instructions
  1. Peel the potatoes and keep them in a bowl then finely crumble the potatoes.
  2. Take wheat flour in a big mixing bowl along with ½ tsp of salt and 2 tsp of oil and mix everything really well. Keep adding little water at a time and prepare soft dough then knead the dough for another 2 to 3 minutes. Less than 1 cup of water is used to knead this much amount of flour. Cover and keep the dough aside for 20 to 25 minutes to set.
  3. In the meantime, prepare the stuffing. Heat a pan and pour 2 tsp of oil in it. When the oil gets heated, add cumin seeds, asafoetida, coriander powder and ginger in the pan and saute the masala for a while. Now add green chilly, spinach, cauliflower, salt, red chilly powder and dry mango powder in the masala and saute everything on high flame for 1 to 1.5 minutes by stirring constantly. Don't overcook the veggies.
  4. Then add the potatoes in the pan and mix thoroughly. Mash the big chunks of the potatoes with the spatula. Once everything is mixed nicely, turn off the flame and mix green coriander in the stuffing. Stuffing is ready, transfer it on a plate so that it cools down quickly.
  5. On the other hand, dough will be ready as well. Apply some oil on hand and slightly knead the dough. Pinch small guava size dough and roll it into smooth ball then flatten it slightly to make a peda. Dust the peda with some flour and roll it out into 3 to 4 inch diameter parantha.
  6. Apply some oil all over the parantha and put 2 to 3 tsp of stuffing on it. Lift the sides of the dough and close the stuffing properly. You can stuff the parantha with same amount of filling as much as the dough lump you are taking, don't put stuffing more than that otherwise the parantha will splatter.
  7. Gently press the parantha with the fingers so that the stuffing spreads evenly. Again dust the stuffed parantha with some flour and roll it out into slightly thick parantha by moving the rolling pin on the edges of the parantha. Make desired size parantha, don't roll out the parantha too thin otherwise the stuffing will spill out. Heat a tawa and pour some oil on it. Spread it evenly with a spatula then put the parantha on it.
  8. Once the parantha get roasted from beneath, flip the sides and let it roast from the other side until brown spots appear on it. Apply some oil on the top of the parantha. Then again flip the sides and apply some oil on another side as well. Press the parantha gently with the spatula and roast it on medium flame until brown spots appears on both the sides.
  9. As the parantha gets roasted aptly, transfer it on a bowl placed upon a plate or serve it directly to the person and similarly prepare the rest of the parantha. Mix veg parantha are now ready. Serve these scrumptious and nutritious mix veg parantha steaming hot along with curd, chutney, pickle or any gravy sabzi you like.

 

 

Matar Paneer Paratha Recipe – Peas and Cottage Cheese Stuffed Paratha

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!