Paneer & Matar Stuffed Paratha (Cottage Cheese & Peas Stuffed Indian style bread) Recipe:
This is one of those posts which I am not sure whether it is worth posting at all, for it is no new or intelligent recipe. But i am still sharing it for the sheer love we North Indians have for our Parathas. My childhood memories are filled with hot parathas for breakfast with a different stuffing every time. My mother would stuff it with just any available green vegetable, that was her trick of making us eat those veggies which we would otherwise never eat. Those hot, crisp yummy Parathas, and we would end up eating at least twice as much our regular appetite . I know its a cliche to say ‘Mom’s Food is the best Food’, but that’s how it is.
At breakfast today, I treated myself with some “fresh” peas paratha one last time this season, for soon the lush green peas would be gone and we would be left to the mercy of frozen ones. I did add my twist to the paratha though and the result was a meal of Paneer & Matar Stuffed Paratha served with spiced fresh curd Raita (dip) and green coriander chutney (leftover from my Saturday dinner) and not to forget the sliced radish smeared in lemon juice & salt..
This is how my crispy and tasty paratha looked like:
- 1 cup of grated paneer (cottage cheese)
- 1 cup of boiled Matar (Green peas)
- Handful of fresh chopped coriander
- 2 cups of wheat flour
- 2-3 chopped green chilies
- Cumin seeds
- Salt & pepper
- Oil or butter
Pre Cooking Preparations:
- Knead a soft dough using wheat flour and water, you may add a pinch of salt to it if like.
- Boil the peas in water and a few pinches of salt. Drain and crush the peas in a grinder till it’s just a coarse mixture.
- Heat some oil in a frying pan; add two pinches of cumin seeds, chopped green chilies.
- Then add the peas mixture fry for 2-3 minutes, simmer the flame, cover the pan and let cook for about 5 minutes.
- Remove the lid, turn the flame to high and continuously stir-fry for next five minutes.
- Add salt to taste mix well and then add the grated paneer (cottage cheese). Sprinkle some black pepper, mix well and turn off the stove.
- Let the stuffing cool down for a while by spreading on a try.
- Make small balls of the dough and roll it into a round chapatti.
- Add a heaped tablespoon of the stuffing in the centre of the chapatti, fold it from all the four sides and again roll it out into a thick round chapatti adding some dry flour to keep it from sticking to the rolling board or the pin.
- Heat a flat skillet (tava) and cook each paratha with butter/ghee/vegetable oil till they are nice crisp and golden pink.
- Cut in two halves, i.e, two semicircles and Serve hot with Green Coriander chutney and Spiced Fresh Curd raita (dip)
Dos & Don’ts:
- You may add some chopped garlic & onions while frying the filling.
- Alternatively a mix of atta(wheat flour) and maida (all purpose flour) dough can be used. You may also add salt and oil while kneading the dough.
- Don’t try to make thin chapattis, as the filling may ooze out while rolling and spoil the paratha.
- Don’t make the peas paste too smooth as it would make it difficult o fry properly and hence leave a raw and pungent after taste.