Matar Paneer Paratha is a tawa cooked whole wheat flour flatbread made with a spicy stuffing of green peas and paneer. This is a unique stuffed paratha which is not only rich in protein, but tastes absolutely delicious. Stuffed Parathas are quite versatile, as the choice of filling can be endless!
Though the most common ones are Aloo, Gobi, Mooli, Paneer etc., but there are some interesting variations that can be done especially during winters, when the veggies are available in abundance. One such favourite choice for paratha is fresh green peas. I have combined the goodness of paneer with matar/ peas to curate this interesting spin on stuffed parathas.
This paratha is not to be confused with Matar Paneer Sabzi and in no way it is made with this gravy as the stuffing ? The stuffing for this paratha has the classic flavour profile of peas with coriander, mint and fresh masalas. The mix is somewhat similar to the Matar Kachori, but the addition of paneer makes it rich and perfect for a stuffed paratha!
This paratha is fairly simple to make and can be made quickly for breakfast, lunch or dinner. An array of spices like whole coriander seeds, cumin powder, red chilli powder, chaat masala, kala namak and garam masala are added to the mix and enhances the taste of this Paratha. While you can make this paratha with the frozen peas as well, but it tastes best when made with fresh green peas that are available in abundance during winters!
Green peas are a rich source of vitamins A, C, K, and B vitamins. Also, it contains minerals such as iron, magnesium, phosphorus, and zinc. Good for Inflammation and Heart Health: Since it contains traces of potassium and antioxidants.
Paneer offers several health benefits, primarily due to its high protein content, rich calcium source, and being low in carbohydrates, making it a valuable addition to a vegetarian diet, particularly for building muscle, supporting bone health, and managing blood sugar levels.
Ingredients for Matar Paneer Paratha With Spicy Thecha
Steps for Matar Paneer Paratha With Spicy Thecha
Matar Paneer Paratha With Spicy Thecha
Ingredients
2 cups Wheat Flour
1 teaspoon Chilli Flakes
2 tablespoon Sesame Seeds
Fresh Coriander
1 teaspoon Salt
1 tablespoon Oil
250 grams Green Peas
1 tablespoon Oil
Half teaspoon Hing
1 teaspoon Garlic
1 small Onion
2 Green Chillies
200 grams Cottage Cheese
Half teaspoon Oregano
Half teaspoon Black Pepper Powder
Half teaspoon Salt
2 teaspoon Oil
1 teaspoon Cumin Seeds
10-12 Garlic Cloves
20 Green Chillies
Half cup Peanuts
Fresh Coriander
Salt
Steps
Take 2 cups of wheat flour in a bowl add 1 tsp Chilli flakes, 2 tbsp sesame seeds, some freshly chopped coriander leaves, 1 tsp salt mix it.
Then knead it by adding water gradually into stiff dough, apply some oil cover and keep it to rest for 15-20 minutes.
Take 250 grams green peas peel them and boil them in water for 3 minutes. Add this boiled green peas to a chopper or mixer and chop them coarsely.
Heat 1 tbsp oil in a kadai add half tsp Hing, 1 tsp chopped garlic sauté it for 10 seconds then add 1 small chopped onion, 2 chopped green chillies, stir fry it for half a minute then add the coarse green peas stir fry and cook it for 2 minutes on medium flame, then add 200 grams grated cottage cheese (paneer), half tsp oregano, half tsp black pepper powder, some chopped coriander leaves, half tsp salt, give a good mix to all on low flame for a second and then off the flame.
Keep it aside to cool down.
Your Matar paneer filling is ready.
Now lets prepare the Spicy Thecha.
Heat 2 tsp oil in a tawa add 1 tsp cumin seeds, 10-12 garlic cloves, 20 green chillies and sizzle them till garlic changes its color, then add half cup roasted peanuts and sauté it for 2 minutes and then off the flame and let it cool down.
Meanwhile the dough is also done, now take a small ball of the dough, make a medium size Roti, place the filling of matar paneer in the centre of the roti and fold all the four sides.
Now roll it by dusting some flour with light hands into a thick paratha.
Heat the tawa to roast the parathas, then roast it on medium to high flame from both sides by adding some oil or ghee till crispy.
Now its time to grind the Thecha.
Chop, grind or crush the cooked thecha ingredients into a coarse thick paste by adding some coriander leaves and little salt.
Then Serve hot Matar Paneer Parathas with Spicy Thecha and curds.
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Tips *Make sure not to completely cook the peas. Also completely pat dry the cooked peas to get rid of any excess moisture or water, before it is ground. *Pulse grind the green peas to a coarse paste and do not grind it to a fine paste. *Addition of roasted gram flour helps absorb any residual moisture. *Make sure to flatten the dough using hand after stuffing the filling. This will distribute the filling evenly and avoid the filling coming out of the paratha. *Roll the parathas gently. If you apply excess pressure, the filling will squeeze out. *Pressing the parathas with a masher while cooking the parathas gives it a crispy and flaky texture. *Cook the parathas on medium flame.
