Paneer Matar Paratha

Flat bread of whole wheat flour stuffed with spiced Indian cottage cheese and green peas

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Prep Time: 20 mins
Cooking Time: 30 mins
Makes: 10-12

Ingredients:
For Paratha:
2-2½ cups Atta/Whole Wheat Flour
¼ cup Yogurt
1-2 tbsp Oil/Ghee
Warm Water for kneading
Salt to taste

For the Stuffing:

1½ cups Paneer/Indian cottage Cheese, grated
1 cup Green Peas
1 small Red Onion, finely chopped
3-5 Green Chillies, finely chopped (Adjust acc to taste)
1 tsp Garam Masala
½ tsp Jeera/Cumin Powder
Salt to taste

Other Ingredients:
Little Atta/Whole Wheat flour for dusting
Little Oil/Ghee
Method:
For the Dough:
Sieve atta and mix in salt, oil/ghee and yogurt.
Slowly add warm water little at a time and knead well to make stiff dough.
Cover and keep it aside for at least half an hour.

For Stuffing:
Place green peas in a microwave safe bowl with lid. Add pinch of salt and cook at high power for 3-5 minutes. Drain the water produced during cooking and let it cool for a while. Now you can either mash it using a potato masher or use food processor. I usually go for the latter. Place cooked green peas, garam masala and salt to taste in a food processor and grind to coarse paste. Mix this paste with grated paneer, finely chopped onion and green chillies and mix well. If possible use your hand to combine all these ingredients. Make small lime sized balls and keep them aside.

For the Paratha:
Knead dough again for a minute or two and make equal lemon sized balls.
Roll this dough ball in flour and place them on a flat surface. Flatten it little using your palm and roll them using a rolling pin into thick poories of 4 inch in diameter.
Place one panner-matar ball in the centre. Cover and seal the ends and roll again, dusting flour if necessary, into ½ cm thick roties using rolling pin.
Mean while, heat a griddle at high flame and lower it to low-medium flame.
Gently dust off the excess flour and place Stuffed Paratha on hot griddle and cook on both the sides till brown spots start to appear on top and the parathas are cooked well. Apply little ghee/oil if desired.
Serve hot Panner-Matar Parathas immediately with any curry or with plain yogurt and pickle of your choice and enjoy.
 
Notes:
If you find it too difficult to roll the parathas with stuffing, add ¼-½ cups of maida/all purpose flour when kneading the dough. Maida gives little elasticity to the dough and helps in rolling the stuffed parathas without the stuffing oozing out.
Make sure that you drain any excess water generated while cooking the green peas. The filling should be dry or else it will ooze out when you roll it into paratha.
The leftover parathas can easily be frozen. To do this, cut few square sheets of butter paper or baking sheet of equal size so that it covers the paratha well. Place a paratha on one sheet and cover it with another square sheet. Place another on top of it and repeat till all the parathas are over. Place this in a large zip lock bag and store it in a freezer. It is better to write down the date on which the parathas were cooked. I usually use them by one month.