Peas-Paneer Paratha

Category: Chapati / Paratha   
Preparation Time: 15 mins + 6-8 hrs of soaking time   
Waiting Time: 30 mins      
Cooking Time: 20 mins      
Servings: For 2 persons

Peas Paneer Paratha

Ingredients:

For dough:

• Wheat flour / Atta - 2 cups
• Salt- to taste
• Ajwain / Omam-  a pinch
• Warm Water - as required (Here I used Whey water left over from paneer making)

For Stuffing:

• Green Peas, dried - 1/2 cup (I felt Dried peas gives nice texture than frozen / fresh ones)
• Paneer, grated - 1 cup (Home made Paneer)
• Oil -1 tsp
• Cumin seeds - 1/2 tsp
• Ginger-Garlic paste - 1 tsp
• Small onions - 6-8 nos
• Chilly powder - 1/2 tsp / Green chilly, minced - 1 no
• Garam Masala - 1/2 tsp
• Amchur Powder - a pinch
• Coriander leaves, chopped - 1-2 tbsp 
• Salt - to taste

Other Ingredients:

• Wheat flour - for dusting
• Ghee / Oil - for toasting
• Bay leaf - 1 no
• Clove - 1 no

Method:

1. Soak the dried green peas overnight or for 6-8 hrs
   
2. Drain the water and pressure cook the peas with 1 bay leaf, 1 clove, little salt and required water for 3-4 whistles
3. Once it gets cooked well, drain the water (can be used to knead dough or for gravy) and coarsely ground in a blender for few secs - should be in crumbly texture
   
4. In a wide bowl, take 2 cups of wheat flour, ajwain seeds and required salt, mix well and knead into a smooth soft dough by gradually adding warm water / whey water. Keep aside for atleast 30 mins and prepare the stuffing
5. Grate the paneer cubes and set aside
   
6. Heat oil in a pan add cumin seeds and once it crackle, add the ginger-garlic paste and minced chilly (if using) saute for 30 secs , then add finely chopped onion and saute for 3-4 mins
   
7. Add the cooked peas, saute for a min
   
8. Then add the dry masala powders and required salt, saute till the raw smell goes off
9. Add the grated paneer and coriander leaves,mix well
   
10. Allow the stuffing to cool down
    
11. Divide the dough into equal lemon sized balls, dust them with flour, flatten them to a small thick circle
    
12. Place about 2 tbsp of stuffing inside, cover it up and then roll again to a thin paratha
    
13. Heat the tawa, place the parathas and cook till bubbles started to appear on the surface
    
14. Turn over and cook the other side
    
15. Once it's cooked, spread a little ghee / oil on the paratha and transfer to plate or place it in hot box till you serve
    
16. These parathas are soft and tasty; you can have it with plain curd / any raita