Another classic stuffed paratha. The pure taste of it goes well with a cup of curd and any pickle.
Recipe: Paneer Peas Paratha
Preparation time: 30 minutes
Resting time: 3 hrs
Cooking time: 15 minutes
Yields: 6 pieces (as shown in the picture)
Recipe Level: Medium
Recipe by: Viji
Pillsberry Atta 2 cups (for 6 parathas)
Lemon pepper ½ tsp (it gives a nice taste)
Thick laban/buttermilk ¼ cup
Salt to taste
Oil 1 tbsp
Mix everything with enough water to bind. Knead them for 2-3 minutes. Let it rest for 2-3 hours with lid closed. The batter must be pliable but at the same time not loose.
1 cup of green peas
½ cup grated paneer
2 green chili
1 tsp grated ginger
1 tbsp mint and coriander leaves
1 tsp garam masala powder
Salt to taste
Cook the peas in MW and mash it well. Add the grated panner to it. Grind the rest of the ingredients without adding water. In a skillet take 1 tsp ghee and saute the stuffing till the extra water evaporates and slightly dry. Let it cool.
Before rolling, knead the dough again. Make balls slightly bigger in size when compared to stuffing. To have uniform rolling, just before stuffing you need to roll the dough as shown. Just roll the edges alone. The center part is thick. So that when you close it it will be even after rolling. If the stuffing is dry and cool, it will never come out. Roll them all and fry it on tava with little butter on both sides. I used the pastry brush to coat the butter on both sides. Serve it hot. Very tasty with wheat flour.
The beauty of the stuffed parathas is two things.
Number one outer layer – shining dough – soft and slicky – makes the rolling job interesting.
Inner stuffing – dry stuffing will listen and obey your order while rolling.
Enjoy preparing stuffed parathas.