PANEER PEAS STUFFED PARATHA

Stuffed parathas are comfort food for many of us. Experimenting with a range of stuffing makes it fun and versatile. 

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INGREDIENTS

The peas stuffing

• 1 cup peas (frozen or fresh) 
• 2 tsp ghee 
• 1/4 tsp asafoetida (hing)
• 1/4 tsp whole cumin (jeera)
• 1/4 tsp turmeric
• 1/4 tsp red chilli powder (optional)
• 1/4 - 1/2 tsp chilli flakes (optional)

To make the paratha

• Knead the dough, cover and keep aside to rest 
• 1 cup peas (cooked and mashed)
• 1.5 cup paneer, grated
• 1 big onion, chopped small
• 1 tbsp of ginger, finely chopped or grated
• 2-3 tbsp coriander leaves, chopped
• 2tsp ghee
• Green chillies, chopped (optional) 
• Salt to taste

• Heat the ghee in a pan set over medium heat
• Once the ghee is warm, add in the asafoetida and the cumin
• Once the cumin begins to splutter, stir in the frozen peas ( check notes, for preparation of fresh peas) 
• Add in the chilli powder, turmeric, cumin powder and chilli flakes. Season with salt. Cook for 8-10 minutes or until the peas are cooked through and can be mashed easily
• Roughly mash the cooked peas and keep aside.
• Mix the cooled peas along with all the other ingredients till well incorporated.
• Divide the dough into equal parts and roll out to a 6inch circle 
• Add upto 1/2 cup of the mixed paneer and peas filling to the center
• Gently bring the sides of the dough together, twist and press down
• On a floured surface, gently roll out the dough 
• Heat a flat pan / tawa on medium heat 
• Add a rolled out stuffed paratha and cook till you see small brown patches forming on the bottom surface, flip and cook on the other side 
• Spread a small amount of melted ghee to the top and flip again to cook till crispy 
• Serve hot with a side of cucumber or raw papaya raita

Notes : 

• Peas : Use fresh or frozen based on your convenience. Fresh peas need to be boiled and drained before cooking. 
• Salt : Add salt to your filling just before preparation. This prevents the onion from releasing water into the filling. 
• Using refrigerated roti dough : Allow the dough to rest at room temperature for at least 30 minutes before preparation