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Green Peas and Cottage Cheese (Paneer) Paratha

 INGREDIENTS:

  1. Green Peas 1 cup (200 grams)
  2. Cottage Cheese 1 cup (Grated)
  3. Cumin Seeds 1 tsp
  4. Asafoetida 1/2 tsp
  5. Ginger, grated 1 tsp
  6. Green Chili chopped 1 tsp
  7. Salt as required
  8. Wheat Flour 1 cup
  9. All-Purpose Flour 1 cup
  10. Water as required
  11. Oil 3-4 tbsp

METHOD:

Serving Size: 5-6

Heat 1 tbsp oil in a pan. Add cumin seeds and asafoetida. When the seeds splutter, add grated ginger and chopped green chilis. Sauté until the ingredients release their aroma.

Add the green peas and salt to the pan. Add a splash of water and cook the peas uncovered. Ensure the mixture becomes dry. Covering the pan will dull the peas’ bright green colour.


Meanwhile, combine wheat flour, all-purpose flour, salt and 2 tbsp oil in a bowl. Gradually add water and knead into a soft, smooth dough. Cover and let it rest for 15–20 minutes.



Grind the peas coarsely. Transfer the mixture to a bowl and add grated paneer. Mix thoroughly and set aside.


Take a portion of the dough and shape it into a smooth ball. Lightly dust with dry flour and roll into a 4–5- inch disc. Place 3–4 teaspoons of the stuffing in the center, then gather and seal the edges neatly from all sides. Flatten the stuffed dough ball with your fingers so that the mixture spreads evenly.

Dust the dough ball with dry flour and roll it out into a thick circle.

Heat a griddle and cook the paratha on medium heat on both sides. Apply oil to get a golden-brown texture. Once cooked, transfer the paratha to a serving plate. 

Serve matar paneer stuffed parathas hot with yoghurt, pickle or any chutney as per your taste.



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