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5 from 4 votes

Mattar Paneer Paratha

Chandigarh Breakfast Mattar Paneer Paratha is a delicious paratha stuffed with soft cottage cheese and fresh green peas.
Course Breakfast, Brunch
Cuisine Indian Cuisine, Punjabi Cuisine
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Griddle / Tava
  • Mixing Bowls

Ingredients

Dough

  • 1 cup Wheat Flour
  • Salt to taste

Stuffing

  • 2 cup Green Peas boiled
  • 2 cup Paneer grated
  • 2 Green Chillies chopped
  • 1 Onion finely chopped
  • 2 tbs Coriander Leaves chopped
  • 1 tbsp Mint Leaves roughly torn
  • 1/2 tsp Garam Masala
  • 1/2 tsp Red Chilly Powder
  • 1/2 tsp Anardana coarsely ground
  • Salt to taste

Tomato Chutney

  • 1 Tomato
  • 2 Green Chillies
  • 2 tbsp Mint Leaves
  • Salt to taste
  • Lemon Juice to taste

Instructions

Dough

  • Combine together the wheat flour, salt and a tablespoon of oil. Add water as required and knead into a dough. The dough should be soft and pliable. Cover with a wet muslin cloth and let it rest for 10 minutes.

Stuffing

  • Grate the paneer and add it to a large bowl with boiled peas, chopped onions, coriander leaves, mint leaves green chillies, garam masala, red chilly powder , anardana powder, salt and mix well.
  • Now, divide the dough and stuffing into four equal parts. Make balls from all of them .
  • Dust the surface using a little flour and roll each dough ball into a disc shape. Then, place a stuffing ball in the centre and bring the edges together to seal . Flatten it lightly , dust again with flour and roll gently into a big disc.
  • Heat a griddle over medium flame. Once the griddle is hot enough, place the parathas, one by one, on the hot tawa and cook for ½ minute. Flip, apply ½ tsp ghee and flip again. Apply ½ tsp ghee on this side too and cook, turning sides, till both sides are evenly golden. Similarly cook the rest if parathas .
  • Serve hot with a dollop of butter .

Tomato Chutney

  • Add all ingredients to a blender .
  • Blend to make a runny Chutney.