Methi Matar Malai Paratha

Name: Methi Matar Malai Paratha
Cuisine: Indian
Ingredients: For stuffing; 1 tbsp butter; 1 finely chopped onion; 1 cup coarsely crushed peas; to taste Salt; 3 finely chopped green chillies; 1 cup finely chopped fenugreek/ methi; 1/2 tsp black salt; 1/4 tsp garam masala; 1/4 tsp chat masala; 1 tbsp finely chopped coriander; 2 tbsp cashew powder; 2 tbsp khoya; 100 GM's grated paneer; For the dough; 1/2 cup maida; 1/2 cup wheat flour; 2 tbsp homemade cream/ Malai; to taste Salt; 1/4 cup semolina; Other ingredients; as needed Water for binding dough; as needed Oil for shallow frying; as needed Wheat flour for rolling

Radha Hoizal @cook_13139913

#MMC
#post8
I think everyone must be familiar with methi Matar Malai subji but now with a twist let's enjoy the paratha.

Radha Hoizal @cook_13139913

#MMC
#post8
I think everyone must be familiar with methi Matar Malai subji but now with a twist let's enjoy the paratha.

Saved

Ingredients

For stuffing
1 tbspbutter
1finely chopped onion
1 cupcoarsely crushed peas
to tasteSalt
3finely chopped green chillies
1 cupfinely chopped fenugreek/ methi
1/2 tspblack salt
1/4 tspgaram masala
1/4 tspchat masala
1 tbspfinely chopped coriander
2 tbspcashew powder
2 tbspkhoya
100GM's grated paneer
For the dough
1/2 cupmaida
1/2 cupwheat flour
2 tbsphomemade cream/ Malai
to tasteSalt
1/4 cupsemolina
Other ingredients
as neededWater for binding dough
as neededOil for shallow frying
as neededWheat flour for rolling

Saved

Steps

1

For the stuffing
2

Heat butter in a pan and add onion and saute till pink.
3

Then add the peas and green chillies and saute till peas get cooked.
4

Then add salt and fenugreek and saute for a minute.
5

Then add black salt, garam masala,chat masala,coriander, cashew powder, khoya and mix well.
6

Off the flame and cool to room temperature.
7

Then add grated paneer and mix Well and keep aside.
8

For the dough
9

Mix all the ingredients and add enough water and bind medium soft dough and keep aside for 10 minutes.
10

How to proceed.
11

Make a lemon size ball and roll to a roti of 3 inches diameter using wheat flour.
12

Now place a tbsp of prepared stuffing and gather the dough from all the sides and cover completely.
13

Seal properly so that stuffing doesn't come out.
14

Roll out to a roti of 5 inches diameter using wheat flour.
15

Shallow fry these parathas using oil on a hot tawa on a medium flame till golden.
16

Repeat to make more parathas.
17

Serve hot with chutneys, raitas, subjis or pickles.