How to make 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

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Fresh Green Peas (ताज़े हरे मटर), Cottage Cheese

Cuisine : Indian

Course : Breads

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Matar Paneer Parantha

Matar Paneer Parantha Recipe Card

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Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Matar Paneer Parantha Recipe

  • Fresh Green Peas boiled and lightly mashed 1 cup

  • Cottage Cheese grated 2 cups

  • Wheat flour (atta) 2 1/2 cups + for rolling

  • Gram flour (besan) 1/2 cup

  • Oil 1 teaspoon + for the dough

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 1 tablespoon

  • Green chillies finely chopped 2

  • Turmeric powder 3/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Dried mango powder (amchur) 1 teaspoon

  • Dried fenugreek leaves (kasoori methi) 1 teaspoon

  • Salt to taste

  • Crushed dried pomegranate seeds (anardana) 1 teaspoon

  • Onion finely chopped 1 medium

  • Ghee 4 teaspoons

  • Chaat masala to sprinkle

Method

Step 1

Heat oil in a non-stick pan. Add cumin seeds and saute till fragrant.

Step 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.

Step 3

Add cottage cheese, mix well and set aside to cool.

Step 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.

Step 5

Heat a non-stick tawa.

Step 6

Add onion to the green pea mixture and mix well.

Step 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.

Step 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.

Step 9

Place the paranthe on the work top. Sprinkle chaat masala and cut each paranthe into pieces.

Step 10

Transfer onto a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.