Methi Matar Parantha/ Peas fenugreek pancake

Name: Methi Matar Parantha/ Peas fenugreek pancake
Total time: 1500 s
Yield: 6 servings
Cuisine: British
Ingredients: 2 cups wheat flour / All-purpose flour; 1 tbsp semolina (optional); 1 tbsp oil; 1/4 tsp Salt; Milk as required to knead the dough to enhance the taste; 1 cup frozen/ boiled peas mashed; 2 tbsp finely chopped onions; 1 cup chopped Methi; 2 tbsp freshly chopped fresh Cilantro; 2 tbsp cashew nut powder; 1 tsp Garam masala; 1 pinch Turmeric powder; 1/4 tsp Anardana powder; 2-3 Green chilli; 1/2 cup boiled potato / paneer (optional)

Shikha Yashu Jethi @nk_foodfantasy

California,USA

An amazing flavor , richness of peas and methi , a change from regular paranthas. Try out the amazing recipe.

Shikha Yashu Jethi @nk_foodfantasy

California,USA

An amazing flavor , richness of peas and methi , a change from regular paranthas. Try out the amazing recipe.

Saved

Ingredients

25 minutes

6 servings

For dough-
2 cupswheat flour / All-purpose flour
1 tbspsemolina (optional)
1 tbspoil
1/4 tspSalt
Milk as required to knead the dough to enhance the taste
For stuffing-
1 cupfrozen/ boiled peas mashed
2 tbspfinely chopped onions
1 cupchopped Methi
2 tbspfreshly chopped fresh Cilantro
2 tbspcashew nut powder
1 tspGaram masala
1 pinchTurmeric powder
1/4 tspAnardana powder
2-3Green chilli
1/2 cupboiled potato / paneer (optional)

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Steps

25 minutes

1

Prepare Stuffing- Heat oil in a pan and add onions to it. Saute it until they turn pink. Now add mashed peas and cook until moisture is absorbed.
2

Now add methi and just a tiny pinch of salt.Cover and cook until methi is wilted.
3

Add cilantro leaves, cashew powder, pinch of turmeric, garam masala, salt, anardana powder, chopped green chillies.
4

Adjust the seasoning. If required. Mix well, once cooked transfer into a plate and let it cool completely.
5

1/2 cup grated boiled potato or paneer (optional) can be added to it. and the stuffing is ready.
6

For Dough- Mix all the above ingredients and knead a semi stiff dough. (Don't make it too stiff as the semolina absorbs milk) .
7

Cover it and rest the dough for 20 mins.
8

Once everything bus ready. Take a dough ball and roll it. Fill the prepared stuffing to it. Seal it and roll it.
9

Heat the griddle / tawa and on a medium flame Cook the paranthas and serve with butter/ curd/ pickle.

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Cooksnaps

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Shikha Yashu Jethi @nk_foodfantasy

on June 13, 2020 10:45

California,USA

My Personal Blog - NK Food Fantasy (https://www.facebook.com/CJRecipe/)I'm a busy, mum of two lil girls . Cooking Food is my passion and I particularly love cooking with fresh, natural produce. My recipes are usually simple and healthy; using minimal ingredients and minimal time and no waste.Group-NK FUSIONS (https://www.facebook.com/groups/291835857992356/)