This Mutter Paneer Paratha is made with fresh boiled peas and home-made Paneer. Nutrition-packed this paratha recipe is easy to make. It is flavorful with the sweetness of peas, tanginess of dry mango powder, and spiciness of green chili, red chili, and Garam masala. Worth trying, kids would love it.
Prep time: 10 Min
Cook time: 20 min
Ingredients for stuffing:
1 and 1/2 cup Peas
2/3 cup home-made fresh Paneer
1 large Onions
1 small piece ginger
2 Green chili
1/2 tsp Cumin seeds
Pinch of Asafetida
1/2 tsp Garam Masala
1 tsp Red chili powder
1/2 tsp coriander powder
1/2 tsp Dry Mango powder
Ghee or butter
Ingredients for dough
2 and 1/2 cup Wheat flour
2 tbsp Oil
1 tsp Carom seed
Salt as per taste
Water as per requirement
How to make Mutter Paneer Paratha stuffing?
Take peas in a pot, add 2 cups of water, a dash of salt, and cook it for around 5-8 minutes with lid covered.
Press a few peas to know if it is done. Drain water off the peas and keep it aside.
Take 2 tsp oil in a skillet and let it heat. Into it, add cumin seeds, asafetida and let it splutter.
Add chopped onions, ginger, green chili and let it cook till onions soften and transparent.
Transfer boiled peas into the above mixture. Mix and let it cook for 1-2 minutes till peas uniformly take the heat.
Next, add red chili, garam masala, dry mango powder, coriander, and a dash of salt.
Mix the mixture well, cover the lid and cook it for 5-7 minutes at low flame.
Once it is done, put off the flame and crush peas roughly with a masher.
Put the mixture aside and let it cool down completely.
Further, take paneer in a bowl and transfer the peas stuff into it.
Add the required amount of salt and mix the mixture well so Paneer and Peas blend well.
In a bowl, take wheat flour, oil, salt, and carom seeds.
Mix the mixture with your hands and start kneading the dough by gradually adding water to it.
The dough should be non-sticky and soft. If the dough still sticks, take a little ghee onto your palm and keep kneading.
Mutter Paneer Paratha Preparation
Take a small portion of dough, dust with flour and roll it into flat round roti using the board and rolling pin.
Put appropriate portion of mixture in the middle of it and seal the mixture ball with the rest of the chapati and pinching it in the centre.
Again dust with flour and roll it to get round flat paratha.
Transfer it to the pan and cook until you get light brown spots on the other side of the paratha.
Flip it, apply clarified butter(Ghee) and roast it from both sides till it gets spots on both sides.