Paneer and Green Peas Paratha Recipe
A delectable high protein breakfast recipe of stuffed paratha recipe with a delicious paneer and green peas stuffing. Serve it for breakfast or lunch with a raita on the side for a comforting meal.
Paneer and Green Peas Paratha Recipe is a high protein rich stuffed paratha recipe. Stuffed paratha is one of the famous breakfast dishes in North India. It is very important to incorporate good nutrition into your paratha as to give you a great start to the day. Peas and paneer are sauteed in a pan with everyday Indian spices and then filled into a whole wheat flour dough to make tasty parathas.
If you are looking for more Stuffed Paratha Recipe here are some :
- 1/2 cup Green peas (Matar) , ground into a paste
- 1 cup Paneer (Homemade Cottage Cheese) , crumbled
- 1 inch Ginger , chopped
- 1 Green Chilli , chopped
- 1 teaspoon Turmeric powder (Haldi)
- 2 teaspoon Red Chilli powder
- 1 teaspoon Amchur (Dry Mango Powder)
- 1 teaspoon Coriander Powder (Dhania)
- Salt , to taste For the dough
- 1 cup Whole Wheat Flour
- Salt , to taste
- Sunflower Oil , for kneading
- Lukewarm Water , for kneading
How to make Paneer and Green Peas Paratha Recipe
To begin making Paneer and Green Peas Paratha prep all the ingredients ready and keep them handy.
In a large mixing bowl, add the flour and salt. Add water little at a time and knead to make a soft and smooth dough.
Once all the flour has come together, drizzle a teaspoon of oil on the top of the dough and knead for another couple of minutes. Cover the dough and we will proceed to make the stuffing.
Heat a skillet on a medium heat with some oil, add cumin seeds and allow it splutter for few seconds. Add in ginger, saute them well. Then add in the peas. Saute them till it is half cooked.
Add in the crumbled paneer and add all the spice powders, cook them well on the medium heat till the raw smell of the spice goes away. Keep it aside to cool.
Divide the dough portions into medium lemon size balls. Place some flour aside for dusting.
Pat the portion of the dough and dust it in flour. Roll out the dough into a 5 inch diameter circle. Spoon a large portion of the filling in the center of the dough .
Seal the edges by by bringing together the ends. Dust the paratha lightly in flour again and roll gently to remove any air pockets.
Roll the paratha, adding very little pressure so the filling stays inside and does not ooze out.
Proceed the same way to fill the remaining Paneer and Green Peas Stuffed Paratha.
The next step is to cook the paratha on the skillet or roti tawa. Preheat the skillet and then place the rolled out paratha on the skillet.
Flip and cook on both sides until you see brown spots appearing on the outside. Drizzle ghee or oil on the paratha and cook on low to medium heat until the paratha is cooked through and golden brown on both sides.
Once cooked, transfer the paratha to a platter and cook the remaining Paneer and Green Peas Stuffed Parathas the similar way.