Mattar Paneer Paratha
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Matar paneer paratha exhibits a delicious mix of boiled peas and crumbled paneer as stuffing in the wheat paranthas.
- Combine all the ingredients, except the ghee, and sieve.
- Knead into a soft dough, using enough water.
- Add the ghee and knead again. Cover with a wet muslin cloth and keep aside for 30 minutes.
- Knead again, divide the dough into 6 equal portions and keep aside.
- Combine the potatoes, green peas, paneer and salt in a bowl and mix well. Keep aside.
- Heat ghee in a pan, add the onions and ginger-garlic paste, mix well and saute till onions turn golden brown in colour.
- Add the potatoes-green peas mixture and mix well.
- Add the remaining ingredients and mix well.
- Remove from the flame, cool and divide the stuffing into 6 equal portions and keep aside.
- Roll out a portion of the dough into a circle of 4” diameter.
- Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
- Roll out again into a circle of 6" diameter, using little whole wheat flour.
- Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
- Serve hot with chutney or curds.
This recipe was contributed by RAKHI_SP on 20 Jun 2011
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