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Before you jump to Methi Matar Malai Paratha recipe, you may want to read this short interesting healthy tips about Treats that provide You Vitality.
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We hope you got insight from reading it, now let’s go back to methi matar malai paratha recipe. You can have methi matar malai paratha using 24 ingredients and 17 steps. Here is how you cook it.
The ingredients needed to cook Methi Matar Malai Paratha:
- Use For stuffing
- Take 1 tbsp butter
- Prepare 1 finely chopped onion
- Provide 1 cup coarsely crushed peas
- Get to taste Salt
- Get 3 finely chopped green chillies
- Provide 1 cup finely chopped fenugreek/ methi
- Take 1/2 tsp black salt
- Use 1/4 tsp garam masala
- Provide 1/4 tsp chat masala
- Use 1 tbsp finely chopped coriander
- Provide 2 tbsp cashew powder
- Get 2 tbsp khoya
- Use 100 GM's grated paneer
- Take For the dough
- Take 1/2 cup maida
- Use 1/2 cup wheat flour
- You need 2 tbsp homemade cream/ Malai
- Get to taste Salt
- You need 1/4 cup semolina
- Get Other ingredients
- Take as needed Water for binding dough
- Get as needed Oil for shallow frying
- Prepare as needed Wheat flour for rolling
Instructions to make Methi Matar Malai Paratha:
- For the stuffing
- Heat butter in a pan and add onion and saute till pink.
- Then add the peas and green chillies and saute till peas get cooked.
- Then add salt and fenugreek and saute for a minute.
- Then add black salt, garam masala,chat masala,coriander, cashew powder, khoya and mix well.
- Off the flame and cool to room temperature.
- Then add grated paneer and mix Well and keep aside.
- For the dough
- Mix all the ingredients and add enough water and bind medium soft dough and keep aside for 10 minutes.
- How to proceed.
- Make a lemon size ball and roll to a roti of 3 inches diameter using wheat flour.
- Now place a tbsp of prepared stuffing and gather the dough from all the sides and cover completely.
- Seal properly so that stuffing doesn't come out.
- Roll out to a roti of 5 inches diameter using wheat flour.
- Shallow fry these parathas using oil on a hot tawa on a medium flame till golden.
- Repeat to make more parathas.
- Serve hot with chutneys, raitas, subjis or pickles.
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