Paratha is basically an Indian flat bread that is mostly on the flaky side. You could also stuff it with various fillings and this time it is our favorite peas and paneer (Indian cheese). You can make paneer at home or buy it from the store. Fresh peas can also be used, but I felt it to be on the sweeter side and hence went with dry peas.
I used to make rotis or parathas only on a rare basis due to the work involved and I am sure my North Indian buddies who eat rotis daily will laugh at me. I even had a conversation about this with my friend and she said that she has a tough time when it comes to making idlis that are a child’s play to a lot of South Indians 
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Surprising how food varies so much in a single country. Anyway, the filling is hearty and paneer takes everything to a whole new level. Other stuffed parathas posted include beetroot-cheese, spring onion, cauliflower-cabbage, broccoli-channa dal, potato paratha and spinach paratha. Off to the recipe.
Peas Paneer Paratha
Indian flat bread stuffed with peas-paneer mixture.
Ingredients:
- For Dough
- whole wheat flour - 4 cups
- ajwain - 3/4 tsp
- flax meal - 1 tsp
- salt - to taste
- water - as needed
- For Filling
- oil - 1 tsp
- peas - 1 cup - dry peas - soaked and cooked (about 2 1/4 cups cooked)
- salt - to taste
- turmeric - a pinch
- chilly powder - 1/2 tsp (adjust to taste)
- coriander powder - 1 tsp
- garam masala - 1/4 tsp
- onion - 1/2 cup - chopped
- paneer - 2 cups - grated
- cilantro - 1/2 cup - packed
Instructions:
For Dough
Mix all ingredients and form a dough. Allow to rest for 30 minutes.
For Filling
Soak dry peas overnight and cook. Coarsely mash and mix with the remaining ingredients. If you find the peas mixture to be on the wet side, saute it in a tsp of oil to remove moisture.
Form small balls of the filling and keep aside.
For Paratha
Form small balls of the dough. Roll each into a circle. Place a ball of filling in the middle and bring edges together to seal. Flatten and roll again carefully into a circle.
Heat a tawa and place the rolled paratha on it. Flip over in a minute. Drizzle 1/2 tsp oil over it. Flip over again in a minute. Drizzle some oil again. When both sides are golden brown, remove from tawa and serve with side dish of choice.
If the filling is wet, it will ooze out while rolling and will be very hard to roll.
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Pictorial
1. Take whole wheat flour, ajwain, salt and flax meal in a vessel.
2. Using water form a dough. Allow to rest for 30 minutes.
3. Soak the peas overnight and cook. Coarsely mash and mix with salt, turmeric, chilly powder, coriander powder and garam masala.
4. I found my mixture to be a tad on the wet side and decided to saute it in a tsp of oil. I also added onions while sauteeing it. If your mixture is dry, you need not saute it. Just mix in the onions.
5. Add crumbled paneer and cilantro to the peas mixture.
6. Mix well.
7. Form small balls of the filling.
8. For Paratha: Form small balls of the dough. Roll each piece into a circle. Place a ball of filling in the middle. Bring edges together and seal. Roll again slowly and carefully.
9. Heat a tawa and place the rolled paratha on it. Flip over in a minute. Drizzle 1/2 tsp oil over it. Flip over again in a minute. Drizzle some oil again. When both sides are golden brown, remove from tawa and serve with side dish of choice.
Yumm
.
Enjoy!
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Reallly nice! http://cookneatrecipes.com/how-to-make-paneer-paratha-recipe/
Thank you so much for this amazing looking recipe! I love healthy recipes and I will look forward to trying it out and sharing it with my followers at TianaGustafson.com. As Arnold says “I’ll be back”
Thanks again!
Love parantha’s! Not much effort to get them on with my kids..
good one.. parantha are easy one does not required any side dish.. and loved the pickle