Paneer Stuffed Green Pea Parathas


by
A unique dough of whole wheat flour and green peas forms the base of this interesting recipe. The outcome is made more irresistible by stuffing these wholesome parathas with fresh paneer and juicy raisins.

5/5 stars  100% LIKED IT
1 REVIEW ALL GOOD
Added to 167 cookbooks
This recipe has been viewed 16907 times
  

A unique dough of whole wheat flour and green peas forms the base of this interesting recipe. The outcome is made more irresistible by stuffing these wholesome parathas with fresh paneer and juicy raisins. The spikiness of green chillies and the semi-sweetness imparted by raisins are wonderfully balanced, making this a memorable dish. Indeed, any day on which you serve these delightful Paneer Stuffed Green Pea Parathas is bound to become a special occasion worth remembering!

Add your private note

Preparation Time: 
Cooking Time: 
Makes 6 parathas
Show me for parathas


Ingredients


For The Dough
1 cup whole wheat flour (gehun ka atta)
1 cup green peas
1/2 tbsp roughly chopped green chillies
1 tbsp oil
salt to taste

For The Paneer Stuffing
3/4 cup crumbled paneer (cottage cheese)
1 tbsp raisins (kismis)
1 tsp finely chopped green chillies
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
oil for cooking

Method
For the green pea dough

  1. Combine the green peas, green chillies and 2 tbsp of water in a mixer and blend into a smooth paste.
  2. Combine all the ingredients including the green pea mixture in a deep bowl and knead into a soft dough using little water.
  3. Cover with a lid and keep aside for 10 minutes.

For the paneer stuffing

  1. Combine the raisins and enough water in a small bowl and keep aside for 10 minutes. Drain well.
  2. Combine all the ingredients including the raisins in a deep bowl and mix well.
  3. Divide the paneer stuffing into 6 equal portions and keep aside.

How to proceed

  1. Divide the dough into 6 equal portions.
  2. Roll each portion of the dough into a 75 mm. (3”) diameter circle and place a portion of the paneer stuffing in the center of the circle.
  3. Bring together all the sides in the center, seal tightly and again roll out into a circle of 150 mm. (6”) diameter circle, using a little whole wheat flour for rolling.
  4. Heat a non-stick tava (griddle) and cook the parathas on a medium flame using little oil till golden brown spots appear on both the sides.
  5. Serve immediately.
RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

It Is Pickling Time, Friends!

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Your Rating


Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

 on 31 Dec 14 01:32 PM


I have always had green pea stuffed parathas, but this is so different and tasty. This new type of parathas stuffed with paneer and raisins tastes the best with achaar. The raisins give a sweet taste in between when it comes in your both but it does not kill the taste of the panner stuffing. Infact it enhances it