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Matar Paneer Parantha

Paranthas stuffed with green pea and cottage cheese mixture. Matar paneer stuffed paranthas make a perfect breakfast or brunch served with a curd, raita or with dollops of butter or white makhan. These paranthas are stuffed with spicy green peas and cottage cheese mixture, making them super tempting and delicious This recipe is from FoodFood TV channel

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Matar Paneer Parantha
Main Ingredients Fresh Green Peas, Cottage Cheese
Cuisine Indian
Course Breads
Prep Time 6-10 minutes
Cook time 51-60 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Veg

Ingredients list for Matar Paneer Parantha

  • 1 cup Fresh Green Peas boiled and lightly mashed
  • 2 cups Cottage Cheese grated
  • Wheat flour (atta) 2 1/2 cups + for rolling
  • 1/2 cup Gram flour (besan)
  • Oil 1 teaspoon + for the dough
  • 1 teaspoon Cumin seeds
  • 1 tablespoon Ginger finely chopped
  • 2 Green chillies finely chopped
  • 3/4 teaspoon Turmeric powder
  • 1 teaspoon Red chilli powder
  • 1 teaspoon Dried mango powder (amchur)
  • 1 teaspoon Dried fenugreek leaves (kasoori methi)
  • to taste Salt
  • 1 teaspoon Crushed dried pomegranate seeds (anardana)
  • 1 medium Onion finely chopped
  • 4 teaspoons Ghee
  • to sprinkle Chaat masala

Method

  1. Heat oil in a non-stick pan. Add cumin seeds and saute till fragrant.
  2. Add ginger and green chillies and sauté for half a minute. Add green peas, ½ tsp turmeric powder, red chilli powder, dried mango powder, dried fenugreek leaves and salt and sauté for 1-2 minutes. Switch off the heat and transfer the mixture in a bowl.
  3. Add cottage cheese, mix well and set aside to cool.
  4. Mix together wheat flour, gram flour, pomegranate seeds, remaining turmeric powder, salt and sufficient water in another bowl and knead into a dough. Apply a little oil on the dough. Cover and set aside for 15 minutes.
  5. Heat a non-stick tawa.
  6. Add onion to the green pea mixture and mix well.
  7. Divide the dough into equal portions and shape into balls. Take each ball, shape it into a katori. Place a portion of the stuffing, bring the edges together and seal the edges. Dust with dry flour and roll into a parantha.
  8. Place the paranthe, one by one, on the hot tawa and cook for ½ minute. Flip, apply ½ tsp ghee and flip again. Apply ½ tsp ghee on this side too and cook, turning sides, till both sides are evenly golden.
  9. Place the paranthe on the work top. Sprinkle chaat masala and cut each paranthe into pieces.
  10. Transfer onto a serving plate and serve hot.

Nutrition Info

Calories 2412
Carbohydrates 291.4
Protein 108.5
Fat 90.5
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