Mattar Paneer Paratha

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.

Mattar Paneer Paratha recipe - How to make Mattar Paneer Paratha

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


For The Dough
2 cups plain flour (maida)
1 cup whole wheat flour (gehun ka atta)
1/4 cup rice flour (chawal ka atta)
a pinch of sugar
a pinch of baking powder (optional)
1 tbsp ghee

For The Stuffing
1 cup green peas , boiled and mashed
1 potato , boiled , peeled and grated
250 gms paneer (cottage cheese) , grated
1 tsp ghee
1/2 cup grated onions
1 tsp ginger-garlic (adrak-lehsun)
1/2 tsp chilli powder
1 tsp cumin seeds (jeera) powder
1/2 tsp coriander (dhania) seeds powder
salt to taste
sugar to taste

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

For the dough

    For the dough
  1. Combine all the ingredients, except the ghee, and sieve.
  2. Knead into a soft dough, using enough water.
  3. Add the ghee and knead again. Cover with a wet muslin cloth and keep aside for 30 minutes.
  4. Knead again, divide the dough into 6 equal portions and keep aside.

For the stuffing

    For the stuffing
  1. Combine the potatoes, green peas, paneer and salt in a bowl and mix well. Keep aside.
  2. Heat ghee in a pan, add the onions and ginger-garlic paste, mix well and saute till onions turn golden brown in colour.
  3. Add the potatoes-green peas mixture and mix well.
  4. Add the remaining ingredients and mix well.
  5. Remove from the flame, cool and divide the stuffing into 6 equal portions and keep aside.

How to proceed

    How to proceed
  1. Roll out a portion of the dough into a circle of 4” diameter.
  2. Place a portion of the stuffing at the centre and bring the edges together at the centre to seal tightly.
  3. Roll out again into a circle of 6" diameter, using little whole wheat flour.
  4. Heat a tava and cook each paratha, using little oil, till golden brown spots appear on both the sides.
  5. Serve hot with chutney or curds.